Paruppu Urundai Kulambu Recipe
Ingredients:For Paruppu Urundai (Lentil Dumplings):
Soak dal for 2-3 hours, then drain and grind coarsely with green chilies, ginger, cumin, peppercorns, curry leaves, and salt. Add a little water if needed to make a thick batter.2. Shape and Fry:
Heat oil in a pan. Wet your hands and shape small lemon-data-sized balls from the batter. Deep or shallow fry until golden brown and crisp. Drain on paper towels.3. Make Kulambu:
Heat oil in a pot. Add mustard seeds, fenugreek seeds, and curry leaves; let them splutter. Add sliced onions and sauté until golden.4. Add Spices and Tomatoes:
Add ginger-garlic paste and green chilies; sauté briefly. Add turmeric, coriander powder, red chili powder, and sambar/kulambu powder. Cook until oil separates.5. Add tamarind and Water:
Pour tamarind extract and enough water to make a medium-thick gravy. Bring to a boil and simmer for 10 minutes.6. Add Lentil Dumplings:
Gently add fried paruppu urundai to the curry. Simmer covered for 10-15 minutes, allowing the dumplings to absorb flavors.7. Garnish & Serve:
Garnish with fresh coriander leaves. Serve hot with steamed rice.Tips:
- 1 cup toor dal (split pigeon peas) or chana dal (split bengal gram)
- 2 green chilies, finely chopped
- 1-inch ginger, grated
- A few curry leaves, finely chopped
- 1/2 tsp cumin seeds
- 1/2 tsp black peppercorns (optional)
- Salt to taste
- Oil for deep frying or shallow frying
- 2 tbsp oil
- 1 tsp mustard seeds
- 1/2 tsp fenugreek seeds
- 1 sprig curry leaves
- 2 medium onions, finely sliced
- 2 tomatoes, chopped
- 2 green chilies, slit
- 1 tbsp ginger-garlic paste
- 1 tsp turmeric powder
- 1 tbsp coriander powder
- 1 tbsp red chili powder (adjust to taste)
- 1 tbsp sambar powder or kulambu masala powder
- Tamarind extract (from a small lemon-data-sized ball of tamarind soaked in warm water)
- Salt to taste
- Fresh coriander leaves for garnish
Soak dal for 2-3 hours, then drain and grind coarsely with green chilies, ginger, cumin, peppercorns, curry leaves, and salt. Add a little water if needed to make a thick batter.2. Shape and Fry:
Heat oil in a pan. Wet your hands and shape small lemon-data-sized balls from the batter. Deep or shallow fry until golden brown and crisp. Drain on paper towels.3. Make Kulambu:
Heat oil in a pot. Add mustard seeds, fenugreek seeds, and curry leaves; let them splutter. Add sliced onions and sauté until golden.4. Add Spices and Tomatoes:
Add ginger-garlic paste and green chilies; sauté briefly. Add turmeric, coriander powder, red chili powder, and sambar/kulambu powder. Cook until oil separates.5. Add tamarind and Water:
Pour tamarind extract and enough water to make a medium-thick gravy. Bring to a boil and simmer for 10 minutes.6. Add Lentil Dumplings:
Gently add fried paruppu urundai to the curry. Simmer covered for 10-15 minutes, allowing the dumplings to absorb flavors.7. Garnish & Serve:
Garnish with fresh coriander leaves. Serve hot with steamed rice.Tips:
- Soak dal well to ensure soft dumplings.
- Grind dal coarsely for texture but avoid a watery batter.
- Fry dumplings on medium heat to cook evenly inside.
- Use fresh tamarind extract for tangy, authentic flavor.
- Avoid stirring too much after adding dumplings to prevent breaking.
- Customize spice levels as per your taste.
- High in protein and Fiber: Lentils provide essential protein and dietary fiber, supporting muscle health and digestion.
- Rich in iron and Folate: Helps maintain healthy blood and prevents anemia.
- Digestive Aid: Spices like cumin and fenugreek enhance digestion and reduce bloating.
- Low in Fat: Using moderate oil and frying carefully keeps the dish healthy.
- Tamarind Benefits: tamarind aids digestion and acts as a natural antioxidant.
- Balanced Nutrients: Combines carbs from rice with protein-rich dumplings for a wholesome meal.