Paruppu Urundai Kuzhambu

Popularity:

This is a form of kuzhambu where in you use Paruppu Urundai (Cooked dal balls) as ‘thaan’  (i.e instead of vegetable). Very common among many Brahmin households. There are two variations to this:

1. Paruppu Urundai Vathal Kuzhambu
2. Paruppu Urundai More Kuzhambu

Method of preparing Paruppu Urundai:

Ingredients:

1.       Toor Dal: ½ cup (1/2 Azhakku)

2.       Gram Dal: 3 tbsps

3.       Red Chillies: 4 or 5 (Round Red chillies).

4.       Salt

5.       Asafoedita: A Pinch

6.       Turmeric Powder – A pinch of it

7.       Gingley oil: 2 tsps

8.       Water

Preparation Procedure:

1.       Soak Toor Dal and Gram Dal in water for 1 hour

2.       Filter the water out after an hour and grind the soaked dal with Red chillies, turmeric powder, asafoedita and salt in a mixer without adding water.

Note:

The soaked dal already contains little quantity of water and hence it may become watery if you add water. You can sprinkle water then and there if you feel the mix is too very solid.

While grinding add salt for the quantity of mixture. Salt for the Kuzhambu is to be added separately to the Kuzhambu.

3.       In a Idly Steam pan, steam this grinded mix for some 15 mins. With your hand, make some oval shaped balls of this mix firmly by using gingley oil sparingly to make this ball and  In the idly plate, you can place the oval balls and steam them.

For Paruppu Urundai Vathal Kuzhambu:

Now add this steamed Paruppu Urundai to the boiling Vathal kuzhambu as thaan while you are about 10 mins to switch off the kuzhambu. The balls should have been made solid thick by oiling your hand and then making them so that they remain firm in the kuzhambu and does not start to dissolve and separate as pieces.

For Paruppu Urundai More Kuzhambu:

Add the steamed Paruppu Urundai to the More kuzhambu before placing it on the stove and then cook. Anyways, you may be aware from More kuzhambu recipe procedure that this kozhambu should not be placed in stove for more than 5 mins because of the presence of curd in the kuzhambu.