Tangy and Protein Packed
Cook this spicy, tangy Paruppu Urundai Kuzhambu to go with rice.
Servings Prep Time
3people 15minutes
Cook Time
Servings Prep Time
3people 15minutes
Cook Time
  1. Soak chana and toor dal in water for one hour.
  2. Strain water, and grind the dal, chillies and fennel seeds into a paste.
  3. Mix the shallots, garlic, salt, coconut and coriander leaves into the paste.
  4. Shape the paste into three inch balls.
  5. Steam the balls in an idli maker for twelve minutes.
For Kuzhambu
  1. Soak the tamarind in hot water.
  2. Pour the water through a strainer and throw away the seeds and fibers.
  3. Heat oil on stove, and once hot add the mustard and curry leaves.
  4. Fry for one minute, then add the onions and garlic to the pan.
  5. Fry for half a minute, then add the tomatoes to the pan and fry until they turn mushy.
  6. Add the tamarind juice, turmeric powder, coriander powder, chilli powder and salt.
  7. Add the dal balls, and allow the gravy to cook until it thickens.
  8. Remove, pour into serving bowl and garnish with coriander leaves.
Recipe Notes

Serve as a side dish with rice and pickle.