Paruppurundai Kuzhambu

by chitvish

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Paruppurundai kuzhambu is a mouthwatering south indian vegetable curry recipe with steamed lentil cakes simmered in a tamarind and coconut based curry. Relish with rice.

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Paruppurundai Kuzhambu recipe - How to make Paruppurundai Kuzhambu

Tags

South Indian Curries / Sabzis

Preparation Time: 10 mins Cooking Time: 30 mins Total Time: 40 mins 4Makes 4 servings
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Ingredients

For Urunda
1/2 cup toovar (arhar) dal
2 tsp urad dal (split black lentils)
4 whole dry kashmiri red chillies
salt to taste
1 tsp turmeric powder (haldi)
1 tsp asafoetida (hing)
2 tsp chopped curry leaves (kadi patta)

For Kuzhambu
1 tbsp tamarind (imli) pulp
3 tomatoes
2 tbsp coconut
4 whole dry kashmiri red chillies
1/2 tsp fenugreek (methi) seeds
1 tsp mustard seeds ( rai / sarson)

Method

For urunda

Clean, wash and soak the dals and red chillies in enough water for 2-3 hrs.
Drain and blend in a mixer till smooth.
Mix with this paste, salt, haldi,hing,chopped curry leaves and coriander leaves and mix well.
Divide the mixture into small lemon sized balls without making them very tight.
Steam them for 5 minutes by arranging them carefully without one touching the other.
Keep aside to cool.
In a deep pan, boil the tomatoes and tamarind paste with ½ cup water till soft.
Blend in a mixer till smooth and strain and keep aside.
Make this up to 2 cups by adding water and bring to boil, with salt, haldi and ground paste.
When the mixture is well blended add the cooked balls and simmer for a few minutes.
Temper with mustard seeds in ½ tsp oil.
Serve hot.