Home / South Indian Recipes / Homemade Chettinad Paruppu Urundai Kuzhambu (Steamed Lentil Balls Cooked in a Tangy Curry) Recipe
Homemade Chettinad Paruppu Urundai Kuzhambu (Steamed Lentil Balls Cooked in a Tangy Curry) Recipe
Lunch

Homemade Chettinad Paruppu Urundai Kuzhambu (Steamed Lentil Balls Cooked in a Tangy Curry) Recipe

Learn how to prepare Homemade Chettinad Paruppu Urundai Kuzhambu (Steamed Lentil Balls Cooked in a Tangy Curry) Recipe with this simple recipe. Perfect for Lunch and ideal for South Indian Recipes lovers....

⏱️

10 Min Prep

🔥

30 Min Cook

🍽️

4 Servings

🥗

Vegetarian

Ingredients

  • 1 cup Chana dal (Bengal Gram Dal)
  • 1/4 cup Arhar dal (Split Toor Dal)
  • 1 Onion - finely chopped
  • 1 Dry Red Chilli
  • 1 teaspoon Fennel seeds (Saunf)
  • 1 teaspoon Cumin seeds (Jeera)
  • 1/2 teaspoon Asafoetida (hing)
  • 4 sprig Coriander (Dhania) Leaves - finely chopped
  • 2-3 Curry leaves - finely chopped
  • Salt - to taste
  • 1/2 cup Fresh coconut
  • 1 teaspoon White Urad Dal (Split)
  • 1 teaspoon Fennel seeds (Saunf)
  • 3 Dry Red Chillies
  • 1 Onion - finely chopped
  • 6 cloves Garlic - roughly chopped
  • 2 Tomatoes - finely chopped
  • 1/2 cup Tamarind Water
  • 2 teaspoon Coriander Powder (Dhania)
  • 1/2 teaspoon Turmeric powder (Haldi)
  • 4 sprig Coriander (Dhania) Leaves - finely chopped
  • 1 teaspoon Mustard seeds
  • 1 teaspoon Fennel seeds (Saunf)
  • 1/4 teaspoon Asafoetida (hing)
  • 2 tablespoon Sesame (Gingelly) Oil
  • 1 sprig Curry leaves
  • Salt - to taste

Instructions

1
To begin making Chettinad Paruppu Urundai Kuzhambu (Steamed Lentil Balls Cooked in a tangy Curry) method, first prepare making the lentil balls.
2
Soak the channa and toor dal along with dehydrated red chilli and fennel seeds for an hour.Grind the soaked dals along with the fennel seeds, cumin seeds and asafoetida to a even combine.
3
Now take the ground lentil combine in a dish and introduce the finely minced bulb greens, coriander and curry leaves, essence with table salt and combine it well.Make small lemon sized balls of this combine and steam it for 10 moments.
4
Once done let it cool and keep it aside.The next step is to is to make the coconut paste. In a small wok, bake the fenugreek seeds, urad dal and the red chilies until browned and crisp over medium bring to temperature.
5
You will find the aromas coming through.
6
Once you can smell the aromas, introduce the coconut and bake for about a minute and turn off the bring to temperature and allow it to cool for a few moments.purée the coconut mixture into a even paste in a blender by adding very little toasty moisture and keep aside.Now bring to temperature coat in big wok on medium bring to temperature.
7
 introduce the mustard seeds and allow it to crackle.
8
introduce the fennel seeds, curry leaves, and let it splutter.
9
introduce the asafoetida and agitate for a few seconds.introduce the finely minced onions and minced garlic and sauté till the onions turn transparent.Now introduce the finely minced tomatoes and bring to temperature until its mashed.introduce the tamarind moisture, coriander ground mix and turmeric ground mix and let it bubble gently until the raw smell of the tamarind moisture goes away.At this stage introduce the coconut paste and bring it to a rolling bubble.introduce the steamed lentil balls to this curry base and bubble gently for another 10 moments and switch it off.
10
Check the table salt and spices and adjust to suit your essence.
11
Adjust the consistency of the Kuzhambu by adding moisture if required.Your Chettinad Paruppu Urundai Kuzhambu is ready to be served.
12
Transfer the Kuzhambu to a serving dish and top with coriander leaves on top. enjoy the Chettinad Paruppu Urundai Kuzhambu (Steamed Lentil Balls Cooked in a tangy Curry) with Steamed Rice, Kootu, Poriyal and Appalam. .

Recipe Information

Cuisine
South Indian Recipes
Course
Lunch
Diet
Vegetarian
Total Time
40 mins

Recipe Time chart

Preparation Time

10 mins

Cooking Time

30 mins

Total Time

40 mins
#southindianrecipes #lunch #vegetarian
Author

Master Chef

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