Home - Cuisine - Parupu Urundai Kuzhambu
 Parupu Urundai Kuzhambu (Dal with Dumplings) 
  • 3 tablespoons Tamarind paste
  • 3 teaspoons Sambhar powder
  • 2 tablespoons Grated jaggery
  • 1 cup Toovar dal
  • 8 Red chillies
  • 1 teaspoon Asafoetida
  • 2 tablespoons Sesame oil
  • 1 teaspoon Mustard seeds
  • 1/2 teaspoon Fenugreek seeds
  • 2 Red chillies
  • 1 teaspoon Urad dal
  • 1 teaspoon Bengal gram dal
  • 1 teaspoon Toovar dal
  • 1 tablespoon Oil
  • Few Curry leaves
  • Salt(As per taste)
Mix the tamarind paste in 2 cups water.

To make the dumplings: Soak 1 cup toovar dal and 4-6 red chillies in water for a couple of hours and grind to a thick paste, adding the asafoetida powder and salt.

Heat 1 tablespoon oil, add a few curry leaves and the ground paste. Fry for a couple of minutes. Take off flame and shape into small balls. Place the balls on an idlis stand and steam in a pressure cooker (without the whistle) for about ten minutes. Set aside and cool.

Heat 2 tablespoons oil and add the mustard seeds, remaining red chillies, fenugreek seeds, curry leaves and asafoetida powder. When the mustard seeds splutter, add the urad dal, chana dal and 1 tsp. toovar dal.Fry till golden brown. Add the sambar powder and fry for a minute. Add the tamarind water, salt and jaggery.

Cover and simmer for ten minutes till the raw smell of the tamarind disappears. Add the steamed dal dumplings and simmer for another ten minutes.

Serve hot with rice.

Other Details
Serves: 6 Time : 200 mins.

Rating: Not rated yet.

Category: Main Course | State: Tamil Nadu | Submitted by: System


No comments yet.

Browse the whole Glossary

 Quick Links
Browse recipes according to Indian states
Browse recipes according to courses

 Conversion Calculator