Paruppu urundai kuzhambu is one of the traditional brahmin kuzhambu or gravy which is very tasty and helathy goes well with rice,Idly, dosa etc. Paruppu means daals urundai means round balls. This gravy is made with steamed daal balls and tamarind. We are not using any vegetables to make this. Let us see how to make this.

Preparation time approx 40 minutes.

Soaking time 1 hour.

Ingredients.

For paruppu urundai..

1/2 cup thuar daal

1/4 cup channa daal.

4 red chillies

1/2 tsp asafoetida/hing

Salt to taste

Few curry leaves.

For gravy..

Lemon size tamarind soaked in water

1 tbsp sambar powder.

1 tsp turmeric powder

Salt to taste

Few curry leaves

4 tsp gingelly oil / nallennai

rice flour to dust the balls

1 tsp mustard seeds

A pinch of methi seeds

1/4 tsp asafoetida

Little jaggery

Method.

Soak both daals and red chillies for 1 hour. Strain the water.

In a mixer grinder put the daals, asafotedia, red chillies, salt and curry leaves.

Crush this without adding water. Do not grind smoothly.

Keep little batter and the from crushed daals. From balance daals make round balls

In the mean time heat water in a steamer.

In plate add 2 or 3 tbsp rice flour.roll the balls in rice flour.

Now steam cook the balls for 10 minutes in medium heat.

Heat a kadai add oil. Add mustard seeds. Let it crackle. Add methi seeds and curry leaves. Add asafoetida. Squeeze the tamarind juice from soaked tamarind.

Add 4 cups of water. Add this to the seasoning. Add salt only for the gravy. ( we have added salt to paruppu urundai. )

Add turmeric powder and little jaggery. Let it boil.

Mix water to the daal batter which we kept separately after grinding. Add sambar powder. Make a paste.

Add this to the boiling tamarind water.

Take out the steamed balls. Let the tamarind water boil very nicely. Add the steamed daal ball in the gravy. If water is less add little more hot water.

Add this to gravy.

Reduce flame. Let it cook for 10 to 15 minutes.

Add little sesame oil/ gingelly oil above the gravy for better taste.