PARUPPU URUNDAIKKUZHAMBU

பருப்பு உருண்டைக்குழம்பு

This is a very famous dish in Tamilnadu. With hot rice, the paruppu urundai kuzhambu makes the meals very delicious. I have combined my mother’s and my mother in law’s recipes with a few innovative tips of mine to get a mouth watering paruppu urundai kuzhambu! This suits well with idli, curd rice and dosas also. Drumstick pieces are added to enhance the flavour of the kuzhambu. Some people fear to drop the fresh balls straightly in boiling kuzhambu. For that, one can go to a safer method. The balls can be steamed for 10 minutes before adding in the kuzhambu. But the taste of the balls will be little hard.

Ingredients:
For urundai:
Tuar dal- 1 cup
Bengal gram- half cup
Fennel seeds- 1 tsp
Chilli powder- half tsp
Turmeric powder- half sp
Salt to taste
Curry leaves- a handful
Chopped coriander- 2 tbsp
Finely chopped garlic flakes- 2 tbsp
Finely sliced onion-2
For kuzhambu:
Tamarind- a small orange size
Chilli powder- 2 tbsp
Coriander powder- 3 tbsp
Turmeric powder- half sp
Salt to taste
Drumstick-2
Finely chopped small onions-1 cup
Finely crushed tomato- 1 cup
Fenugreek powder-1 tsp
Curry leaves- 1 arc
Gingelly oil- 1/4 cup
Turmeric powder- half sp
Procedure:
For urundai:
Soak the dals in enough water for 1 hour, then drain the water and grind them to a coarse thick paste with the fennel seeds and salt.
Add onion, garlic, powders and the greens and mix well.
Make lemon sized balls and keep them away in a fridge.
For kuzhambu:
Soak the tamarind in enough water for an hour and then extract its juice.
Heat a pan and pour the oil. Add the onions and fry them to golden brown.
Then add the tomatoes with the turmeric powder and fry them until the tomatoes are mashed finely and the oil floats on top.
Add the fenugreek powder and fry it for a few seconds.
Add the powders with the tamarind juice and salt.
The kuzhambu must be watery.
Add the drumstick pieces and let it boil for some minutes.
When the drumstick pieces are half-cooked, drop the balls 5 at a time.
After 5 minutes of interval, again drop 5 balls in different places so that the balls will not stick with each other.
Thus finish all the balls and allow the kuzhambu to boil on medium fire for some minutes until the kuzhambu and the balls are cooked well.
pour 2 tsp of gingelly oil around the corners.
Keep the kuzhambu on very slow fire a few minutes and put off the fire.
Options:
Along with the balls, paruppu vadais and pieces of paruppu adai can also be added.
Paruppu vadai:

Flatten the balls in to a vadai shap and deep fry them in moderate oil to golden brown.
This can be eaten as a side dish also.
 For paruppu urundai kuzhambu, this vadai, appalam, and papads are suitable side dishes.
Paruppu adai:
Flatten thinly the balls on hot tawa and cook them as adai. Pour gingelly oil around the corners.
When cooled to golden brown, cut each adai in to 2 inches cubes and drop them when the kuzhambu is boiling.