Chettinad Paruppu Urundai Kuzhambu: Spicy Lentil Balls in Tangy Tamarind Gravy

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)

For the Coconut Paste

For the Gravy

For Seasoning

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.)

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.