MOONGDAL PARUPPU URUNDAI KUZHAMBU

Paruppu Urundai Kuzhambu is a version of Sambhar but instead of vegetables, dal balls, i.e. paruppu urundai is used.  It is a very tasty dish goes with plain  hot  rice with loads of ghee in it.  I love this combination along with some appalam or beans poriyal.  

It is very easy to prepare and is a delicious curry.  Do try and enjoy.

Let us look at the recipe now:






Preparation time: 30 minutes
Cooking time: 30 minues
Serves: 2 - 3


Ingredients:

1/2 cup Moong Dal or Tuvar dal
2-3 Red Chilli (add more if you want spicy)
1 sprig Curry leaves
1 Tbsp Sambhar powder
1 tsp Rice flour
3/4 cup Tamarind Pulp (take 1 small gooseberry size tamarind ball and soak in water)
1/4 tsp Turmeric Powder
1/4  cup  Tuvar dal or Masoor dal.
Salt

Tempering:

1 Tsp Oil
1 Tsp Mustard Seeds
Generous pinch of Asafoetida
Few Curry leaves

Garnishing:

Chopped coriander leaves.

Method:

Step: 1

Wash and soak the dal for 30 minutes along with red chilli.  If using Tuvar Dal - for 60 minutes.  Soak the tamarind in hot water, extract pulp and keep ready. Pressure cook the Masoor dal or Tuvar dal and keep ready.




Step: 2

Drain the water from the dal and grind to a coarse paste with curry leaves.  Mix in the rice flour, salt as required and make balls out of it.  Do not add water while grinding.



Step: 3

In a vessel, put the tamarind pulp, turmeric powder and bring to boil.  Add the  dal balls in it and cook for 5-10 minutes till the raw taste of tamarind goes.  Add two tsp water in sambhar powder and mix with the tamarind dal mix and cook for 5-10 minutes.




Step: 4

Add in the cooked, mashed dal, mix well bring to boil and switch off flame.

Step: 5

Heat a kadai, put oil, mustard seeds, curry leaves and hing powder.  Temper the kuzhambu with it.

Step: 6

Garnish with coriander leaves.

How to Serve:

Serve hot with plain rice, appalam, and any dry subzi like beetroot thoran, beans thoran, cabbage thoran etc.

Note:

You can use coconut along withe the fried sambhar masala instead of  sambhar powder.

You can add saunf in the dal balls.

You can also use shallots and tomato while preparing the gravy.

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