Description

Paruppu Urundai Kuzhambu is a classic South Indian vegetarian curry featuring savory lentil dumplings simmered in a tangy and aromatic tamarind-based gravy. This comforting dish offers a delightful texture contrast and is a staple in many Tamil households.

Ingredients

For the Lentil Dumplings (Urundai)

• 1 cup Toor Dal (Split Pigeon Peas) (soaked for 1-2 hours)
• 1/4 cup Chana Dal (Split Chickpeas) (soaked with toor dal)
• 4-5 Red Chilies (adjust to taste)
• 1/2 teaspoon Fennel Seeds (Saunf)
• 1/2 teaspoon Cumin Seeds (Jeera)
• pinch Asafoetida (Hing)
• 1 sprig Curry Leaves (finely chopped)
• 1/2 inch Ginger (finely chopped)
• to taste Salt
• 1/4 medium Onion (finely chopped (optional))

For the Kuzhambu (Curry)

• small lemon sized ball Tamarind (soaked in warm water to extract pulp)
• 2-3 tablespoons Sesame Oil (Gingelly Oil)
• 1/2 teaspoon Mustard Seeds
• 1/4 teaspoon Fenugreek Seeds (Methi)
• 1/2 teaspoon Cumin Seeds (Jeera)
• 1 sprig Curry Leaves
• 1-2 Green Chilies (slit)
• 1 medium Onion (finely chopped)
• 1 medium Tomato (finely chopped)
• 1 teaspoon Ginger Garlic Paste
• 1/4 teaspoon Turmeric Powder
• 1-2 teaspoons Red Chili Powder (adjust to taste)
• 1.5 tablespoons Coriander Powder
• 1 teaspoon Sambar Powder ((optional, for extra flavor))
• pinch Asafoetida (Hing)
• small piece Jaggery (Gud) ((optional, for balance))
• to taste Salt
• 2-3 cups Water (or as needed for consistency)
• 2 tablespoons Cilantro (Coriander Leaves) (finely chopped, for garnish)

Instructions

1. Prepare the lentil mixture for the dumplings: Drain the soaked dals completely. In a blender, add the drained dals, red chilies, fennel seeds, cumin seeds, asafoetida, curry leaves, ginger, and salt. Grind into a coarse paste, adding minimal water only if necessary. Do not make it too smooth.
2. Transfer the ground lentil mixture to a bowl. If using, add the finely chopped onion and mix well.
3. Shape the lentil mixture into small, smooth balls (approximately 1-inch in diameter). Keep them aside.
4. Prepare the tamarind extract: Soak the tamarind in warm water for 10-15 minutes. Squeeze the pulp and strain to get smooth tamarind water. Discard the solids.
5. Heat sesame oil in a heavy-bottomed pot or pan over medium heat. Add mustard seeds, fenugreek seeds, and cumin seeds. Let them splutter.
6. Add curry leaves and green chilies. Sauté for a few seconds.
7. Add the chopped onions and sauté until translucent.
8. Add the chopped tomatoes and cook until they soften and become mushy.
9. Stir in the ginger garlic paste and sauté for a minute until the raw smell disappears.
10. Add turmeric powder, red chili powder, coriander powder, sambar powder (if using), and asafoetida. Sauté for a minute on low heat, ensuring the spices don't burn.
11. Pour in the tamarind extract, water, and salt to taste. Stir well and bring the mixture to a boil.
12. Reduce the heat to low and let the kuzhambu simmer for about 10-15 minutes, allowing the flavors to meld and the gravy to thicken slightly. If using, add the jaggery and stir until dissolved.
13. Gently drop the prepared lentil dumplings into the simmering kuzhambu one by one. Do not stir immediately, as this can break the dumplings.
14. Cover the pot and let the kuzhambu simmer for another 15-20 minutes, or until the dumplings are cooked through and firm. The dumplings will absorb some of the gravy and swell slightly.
15. Gently stir the kuzhambu after the dumplings have firmed up. Taste and adjust salt if needed.
16. Garnish with fresh cilantro leaves.
17. Serve hot with steamed rice or other accompaniments.