Authentic Chettinad Paruppu Urundai Kuzhambu Recipe: Tangy Lentil Ball Delight
Dive into the vibrant flavors of South India with our Chettinad Paruppu Urundai Kuzhambu recipe! This traditional dish features perfectly steamed lentil balls immersed in a tantalizingly tangy curry, rich with aromatic spices and herbs. Each bite is a harmonious blend of textures and tastes, from the softness of the lentil balls to the robustness of the curry. Whether you’re a seasoned chef or a novice in the kitchen, this recipe is sure to impress with its authenticity and depth of flavor. Follow our step-by-step instructions to create a memorable culinary experience that will transport your taste buds straight to the heart of Chettinad.
Cuisine: South Indian
Course: Lunch
Diet: Vegetarian
Ingredients
For the Paruppu Urundai (Lentil Balls)
| Ingredient | Quantity |
|---|---|
| Chana dal (Bengal Gram Dal) | 1/2 cup |
| Arhar dal (Split Toor Dal) | 1/2 cup |
| Dry Red Chillies | 2 |
| Fennel seeds (Saunf) | 1 tsp |
| Cumin seeds (Jeera) | 1/2 tsp |
| Asafoetida (Hing) | 1/4 tsp |
| Salt | To taste |
For the Coconut Paste
| Ingredient | Quantity |
|---|---|
| Fresh coconut (grated) | 1/2 cup |
| White Urad Dal (Split) | 1 tsp |
| Fennel seeds (Saunf) | 1 tsp |
| Dry Red Chillies | 3 |
For the Gravy
| Ingredient | Quantity |
|---|---|
| Pearl onions (Sambar Onions), finely chopped | 1 cup |
| Garlic (roughly chopped) | 6 cloves |
| Tomato (finely chopped) | 1 |
| Tamarind | 30 grams |
| Sambar Powder | 1 tbsp |
| Turmeric powder (Haldi) | 1/4 tsp |
| Jaggery | 1 tbsp |
| Salt | To taste |
| Fresh coriander (Dhania) leaves, finely chopped | 4 sprigs |
For Seasoning
| Ingredient | Quantity |
|---|---|
| Sesame (Gingelly) oil | 1 tsp |
| Mustard seeds (Rai/Kadugu) | 1 tsp |
| Curry leaves | 1 sprig |
| Dry Red Chillies | 2 |
| Sesame (Gingelly) oil | 2 tbsp |
| Curry leaves | 1 sprig |
| Salt | To taste |
Preparation Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4
Instructions
1. Prepare the Lentil Balls (Urundai)
- Begin by soaking the chana dal and toor dal along with dry red chilies and fennel seeds for about one hour.
- Once soaked, drain the water and grind the dal mixture into a smooth paste, adding cumin seeds, salt, and asafoetida (hing) during the process.
- Shape the mixture into small, lemon-sized balls (Urundais).
- Steam the lentil balls in an idli steamer on high heat for about 10 minutes, until fully cooked. Let them cool and set them aside.
2. Make the Coconut Paste
- In a small pan, roast the fennel seeds, urad dal, and dry red chilies over medium heat until the ingredients turn golden brown and aromatic.
- Add the grated fresh coconut to the pan and roast for another minute, then remove from heat and allow the mixture to cool slightly.
- Once cooled, blend the coconut and roasted spices into a smooth paste, adding a little warm water as needed. Set this coconut paste aside.
3. Prepare Tamarind Water
- Soak the tamarind in hot water for about 10 minutes. Mash it well to extract the pulp.
- Add an additional 1/4 cup of water to the pulp and mix. Extract the tamarind water, discarding the solids. Repeat this process with another 1/4 cup of water, and set the tamarind water aside.
4. Cook the Gravy
- Heat oil in a large saucepan over medium heat. Add the mustard seeds and dry red chilies to the hot oil. Allow them to crackle and release their aroma.
- Add the curry leaves and finely chopped pearl onions. Sauté the onions until softened, about 2 minutes.
- Add the chopped tomatoes and sauté until they turn soft and mushy, about 2 more minutes.
- Pour in the tamarind water, followed by sambar powder, jaggery, and turmeric powder. Allow the mixture to simmer for 3-4 minutes, until the raw smell of tamarind evaporates.
- Stir in the prepared coconut paste and bring the mixture to a rolling boil.
5. Combine the Lentil Balls with the Gravy
- Gently drop the steamed lentil balls into the bubbling gravy. Let the dish simmer for an additional 10 minutes to allow the flavors to meld together.
- Taste the gravy and adjust the salt and spices as needed. If the consistency is too thick, you can add a little water to reach your desired thickness.
6. Seasoning and Final Touches
- In a separate small pan, heat 2 tbsp of sesame oil. Add curry leaves and allow them to splutter. Pour this seasoning over the cooked Paruppu Urundai Kuzhambu.
- Garnish with freshly chopped coriander leaves for added flavor and color.
Serving Suggestions
Serve this delightful Chettinad Paruppu Urundai Kuzhambu with steaming hot rice, a crispy Urulai Kizhangu Roast (roasted potatoes), and a crunchy Apalam (crispy fried wafers) for an authentic South Indian feast. This dish is perfect for a hearty lunch or a weeknight dinner, brimming with bold flavors and comforting textures.
Nutritional Information (Approx.)
| Nutrient | Amount per Serving (1/4 recipe) |
|---|---|
| Calories | 280 kcal |
| Protein | 9g |
| Carbohydrates | 40g |
| Fat | 12g |
| Fiber | 6g |
| Sodium | 450mg |
| Sugar | 8g |
This Chettinad Paruppu Urundai Kuzhambu is a rich, flavorful vegetarian dish that captures the essence of Chettinad cuisine. The combination of steamed lentil balls and a tangy, spicy gravy provides an unforgettable experience. Each bite is a delightful journey through the aromatic spices and tangy tamarind, making it a must-try for anyone looking to explore the vibrant world of South Indian cooking.
