A delectably Delicate Food - Paruppu Urundai Kuzhambu

 


In this cool monsoon season, a spicy, tangy, and savory gravy is the ideal dish for steamed rice. One such dish is Paruppu Urandai Kuzhambu, which is extremely popular in Tamil Nadu. It is made up of tamarind-flavored gravy and steamed lentil balls. There are many recipes that we could have found for this dish, but how about adding a Chettinad twist? C'mon, let's make a tasty yummy Paruppu Urundai Kuzhambu with sunflower oil manufacturers in India.


Ingredients for urundai

  1. 3/4 cups of toor dal

  2. 2-tablespoons chana dal 

  3. 8 Shallots; chopped

  4. Green chillies; as per your spice tolerance

  5. 2 garlic cloves; greeted

  6. 1 teaspoon of red chilli powder

  7. 1/4 cup of Grated coconut

  8. 1/2  tsp of poppy seeds

  9. 1/4 teaspoon  of fennel seed powder; 

  10. 1/2 or 1/4 inch cinnamon stick

  11. Salt to taste


To make urundai

  • Wash and soak toor dal and chana dal for one hour. Grind the soaked dal into a thick, granulated paste.

  • Grind the dry-roasted poppy seeds and cinnamon stick, and then roast the grated coconut. Add them along with the grounded paste.

  • Finally, chop the shallots, garlic, and green chillies, dry roast them, and add them along with the other ingredients.

  • Along with lentil paste, add chilli powder and fennel powder. Once you've mixed well, make balls out of this mixture and keep them aside.

Ingredients for urundai

  1. Sundew refined sunflower oil

  2. Tamarind juice (a lemon size tamarind soaked in hot water)

  3. 10 sliced shallots

  4. A chopped tomato

  5. 5 garlic cloves chopped

  6. Chilli powder as per your spice tolerance

  7. 2 teaspoon of Dhaniya powder

  8. 1/2 teaspoon turmeric powder

  9. 1 teaspoon mustard seeds

  10. 1 teaspoon of vendhayam

  11. 1/4 grated coconut 

  12. 1/2 teaspoon of fennel seeds

  13. Salt to taste


To make Kuzhambu

  • Grind the grated coconut and fennel seeds into a fine paste.

  • In a pan, add sundew refined sunflower oil, mustard seeds, and methi seeds. Seeds will pop once they're hot.

  • Add in the thinly sliced onions, garlic, and curry leaves and saute until light brown, then add the tomatoes. Once it turns soft, add in the chili powder, dhaniya powder, and turmeric powder, and sauté till the raw smell goes.

  • Along with the onion and tomato paste, add the tamarind juice and mix well. Once the onion and tamarind juices are well mixed, add the ground coconut and fennel seed paste, mix well, and let it boil.

  • Once the oil starts floating, gently add the paruppu urundai to the kuzhambu. Make sure to add them one by one, separately.

  • Cook on a low, simmering flame and cover the pan. Just a gentle shake is enough to make the urundai cook from all sides. Every 3–4 minutes, keep shaking the pan to make sure that it does not stick to the bottom.

  • Cook till the urundais are cooked.


Your yummy Chettinadu style paruppu urundai kuzhambu is ready to be served. 


About Sundew Sunflower Oil:

Tamil Naadu Edible Oils is one of the leading refined sunflower oil manufacturers that produces premium-quality oil for cooking. As one of the best cooking oil manufacturers in Tamil Nadu, TNEO is committed to delivering quality oil that is affordable as well as light in texture. The refined oil from TNEO is fortified with vitamins and essential fatty acids, making it an ideal choice for all age groups. The oil is versatile and enhances the taste of every dish and every cuisine effortlessly. Choose sundew from TNEO—the best edible oil manufacturers in Tamil Nadu—to make tasty dishes.

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