Paruppu Urundai Milagu Kuzhambu Recipe

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A delicious and authentic South Indian sambar variety. Steamed balls made of dal cooked in a gravy and served with hot rice.
Paruppu Urundai Milagu Kuzhambu

Onions – 400 gms, chopped
Tomatoes – 1/2 kg, chopped
Coriander Powder – 1 tblsp
Red Chilli Powder – 1 tblsp
Turmeric Powder – 1 tsp
Salt as per taste
Tamarind Extract – 1/4 cup (optional)

For the paruppu urundai:
Bengal Gram Dal – 200 gms
Toor Dal – 1/4 cup
Green Chillies – 3 to 4, chopped
Red Chillies – 2, small
Saunf – 1/2 tsp
Coconut – 100 gms, grated
Asafoetida Powder – 1 tsp
Sambar Onions (Shallots) – 8 to 10, finely chopped
Coriander Leaves – handful

For the masala:
Coconut – 300 gms, grated
Cinnamon – 2 inch piece
Cloves – 3 to 4
Cardamoms – 3 to 4
Ginger Garlic Paste – 1 tblsp
Peppercorns – 4 tblsp

For tempering:
Oil – 200 ml
Mustard Seeds – 2 tsp
Cumin Seeds – 2 tsp
Curry Leaves – handful
Green Chillies – 2

1. Soak the bengal gram dal and toor dal for 3 hours, together.
2. Add the red chillies, asafoetida powder and grind coarsely.
3. Transfer to a large bowl.
4. Add the saunf, coconut, onions and coriander leaves.
5. Mix well and make small balls of the mixture.
6. Steam cook these balls (paruppu urundai) and keep aside.
7. Dry roast all the masala ingredients and grind them to a fine powder.
8. Heat oil in a pan.
9. Fry the tempering ingredients for 30 seconds.
10. Add the onions and saute for 2 minutes or until golden.
11. Add the tomatoes and saute for another 2 minutes.
12. Add the coriander powder, red chilli powder, turmeric powder and stir well.
13. Pour some water and tamarind extract. Add the ground masala powder.
14. Stir well and simmer for 2 minutes.
15. When it starts to bubble, add the paruppu urundais and simmer for 1 or 2 minutes.
16. Remove from flame.
17. Serve hot with rice.

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