Paruppu Urundai Kuzhambhu

Paruppu urundai kuzhambu, lentil dumplings cooked in tamarind water and chilli spices. It is good to have with steamed rice, idli or dosa. It’s a special south Indian vegetarian recipe to have for lunch.

To Make the Lentil Balls (Urundai):
Channa dal (kadalai paruppu) – ½ cup
Red chilies – 4
Saunf (fennel seeds) – ½ tsp
Hing (Perungayam) – a generous pinch
Salt- 1 tsp
Onion – ½ cup (finely chopped)
Coriander leaves – ¼ cup (finely chopped)

For  the Kuzhambhu:
Big onions or shallots – ½ cup (chopped)
Garlic flakes – 10
Tomatoes – ½ cup (chopped)
Tamarind – lemon size
Kuzhambhu chili powder – 2 tbsp
Red chili powder – 1 tsp
Coriander powder – 1 tbsp
Coriander leaves – handful( chopped)
Salt – as needed

To Temper:
Oil – 4 tbsp
Mustard – 1 tsp
Fenegreek seeds – ½ tsp
Curry leaves – few springs

View the full recipe at Ranjani’s Kitchen →