Paruppu Urundai Kuzhambu

Paruppu Urundai Kuzhambu, dal dumpling in a tangy spicy gravy, popular dish in South India which is served with white rice and papad.


Serves:4

Ingredients:

Dumpling:

• Toor dal - 1/4 cup
• Channa dal - 1/4 cup
• Red chilly - 3
• Fennel seeds - 1 tbsp
• Cilantro - handful
• Grated Coconut - 1 tbsp
• Asafoetida - 1/4 tsp
• Turmeric powder - 1/2 tsp
• Salt
• Garlic - 2 cloves
• Shallots - 5

Gravy:

• Mustard seeds - 1/2 tsp
• Urad dal - 1 tsp
• Cumin seeds - 1/2 tsp
• Fennel seeds - 1/2 tsp
• Fenugreek seeds - 1/4 tsp
• Round Red chilly - 4
• Asafoetida - 1/4 tsp
• Curry leaves - 2 strand
• Onion - 2
• Tomato - 3
• Garlic - 12 cloves
• Tamarind - lime size
• Turmeric powder - 1/2 tsp
• Coriander powder - 1 tsp
• Sambar powder - 3 tsp
• Gingelly oil - 1 tbsp

Method:

1. Soak toor dal and channa dal in water for 2 hrs
2. Grind soaked dal with all ingredients listed under dumpling (except garlic and shallots) to  coarse paste
3. Take 3 tbsp of ground paste and set aside for the gravy, remaining can be used for dumpling 
4. Mix ground paste with chopped garlic, shallots, make small lime sized balls and steam cook in a greased plate for 5 mins
5. Remove dumpling balls from greased plate and set aside
6. Heat pan, add oil, fry mustard, cumin, fennel, fenugreek seeds, red chilly and asafoetida
7. Add chopped garlic, onion, tomato, turmeric, coriander, sambar powder and fry till oil seperates
8. Soak tamarind in water and squeeze out pulp
9. Add tamarind juice, curry leaves and salt to taste
10. When it comes to boil add ground paste (3 tbsp) kept earlier in step 3
11. Add cooked dumpling and let it come to a boil
12. Serve hot with white rice and papad