Chettinad Paruppu Urundai Kuzhambu (Steamed Lentil Balls Cooked in a Tangy Curry)
Chettinad Paruppu Urundai Kuzhambu is a quintessential South Indian dish that features steamed lentil balls cooked in a tangy, aromatic curry. This dish hails from the vibrant Chettinad region of Tamil Nadu and is celebrated for its bold, spicy flavors and the unique combination of ingredients. The lentil balls, also known as “Paruppu Urundai,” are made with chana dal and toor dal, along with aromatic spices and herbs. These balls are then immersed in a tangy, coconut-based curry that delivers a perfect balance of heat, sourness, and richness.
In this recipe, we will guide you through the preparation of both the lentil balls and the flavorful Kuzhambu (curry) that brings this dish together. Pair it with steamed rice, Kootu (a vegetable stew), Poriyal (stir-fried vegetables), and crispy Appalam (papadam) for a truly satisfying South Indian meal.
Ingredients
For the Steamed Lentil Balls (Paruppu Urundai):
| Ingredient | Quantity |
|---|---|
| Chana dal (Bengal Gram Dal) | 1 cup |
| Arhar dal (Split Toor Dal) | 1/4 cup |
| Onion (finely chopped) | 1 medium |
| Dry Red Chilli | 1 |
| Fennel seeds (Saunf) | 1 teaspoon |
| Cumin seeds (Jeera) | 1 teaspoon |
| Asafoetida (Hing) | 1/2 teaspoon |
| Fresh coriander leaves (finely chopped) | 4 sprigs |
| Curry leaves (finely chopped) | 2-3 leaves |
| Salt | To taste |
| Fresh coconut (grated) | 1/2 cup |
For the Kuzhambu (Tangy Curry):
| Ingredient | Quantity |
|---|---|
| White Urad Dal (Split) | 1 teaspoon |
| Fennel seeds (Saunf) | 1 teaspoon |
| Dry Red Chillies | 3 |
| Onion (finely chopped) | 1 medium |
| Garlic (roughly chopped) | 6 cloves |
| Tomatoes (finely chopped) | 2 |
| Tamarind water | 1/2 cup |
| Coriander powder (Dhania) | 2 teaspoons |
| Turmeric powder (Haldi) | 1/2 teaspoon |
| Fresh coriander leaves (finely chopped) | 4 sprigs |
| Mustard seeds | 1 teaspoon |
| Fennel seeds (Saunf) | 1 teaspoon |
| Asafoetida (Hing) | 1/4 teaspoon |
| Sesame oil (Gingelly oil) | 2 tablespoons |
| Curry leaves | 1 sprig |
| Salt | To taste |
Preparation Time
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
Servings
- Serves: 4
Cuisine
- Cuisine: South Indian
- Course: Lunch
- Diet: Vegetarian
Instructions
Step 1: Prepare the Lentil Balls (Paruppu Urundai)
- Soak the Lentils: Begin by soaking the chana dal and toor dal in water along with a dry red chilli and fennel seeds for about an hour.
- Grind the Lentils: After soaking, drain the lentils and transfer them to a blender. Add the fennel seeds, cumin seeds, and asafoetida to the mix. Grind the ingredients into a smooth paste without adding too much water.
- Mix the Dough: Transfer the ground lentil mixture into a bowl. Add finely chopped onion, coriander leaves, curry leaves, and salt. Mix everything thoroughly until well combined.
- Shape the Lentil Balls: Take small portions of the mixture and roll them into lemon-sized balls.
- Steam the Lentil Balls: Place the shaped lentil balls in a steamer and steam them for 10 minutes. Once done, let them cool slightly and set them aside.
Step 2: Prepare the Coconut Paste
- Roast the Spices: In a small pan, dry roast the fenugreek seeds, urad dal, and dry red chilies over medium heat until they are browned and crisp. The aromatic flavors will begin to fill the air, signaling that they are ready.
- Add the Coconut: Add the grated coconut to the pan and continue roasting for another minute. Turn off the heat and allow the mixture to cool slightly.
- Blend into Paste: Once cooled, transfer the roasted mixture to a blender and blend it into a smooth paste by adding just a little warm water. Set aside.
Step 3: Prepare the Kuzhambu (Curry)
- Heat the Oil: In a large wok or pan, heat the sesame oil over medium heat.
- Add the Mustard Seeds: Once the oil is hot, add the mustard seeds and let them crackle.
- Add Fennel and Curry Leaves: Add the fennel seeds and curry leaves. Allow them to splutter, releasing their aromatic oils into the oil.
- Sauté the Onions and Garlic: Add the finely chopped onions and garlic to the pan. Sauté them until the onions turn translucent and the garlic becomes fragrant.
- Add Tomatoes: Next, add the finely chopped tomatoes and cook them until they turn soft and begin to break down.
- Cook the Gravy: Add the tamarind water, coriander powder, and turmeric powder to the pan. Let the mixture simmer for a few minutes, allowing the raw smell of the tamarind to cook off.
- Add the Coconut Paste: Stir in the prepared coconut paste, bringing the curry to a rolling boil.
- Simmer the Curry: Add the steamed lentil balls into the simmering gravy. Let them cook in the curry for another 10 minutes, allowing the flavors to meld together.
- Check the Seasoning: Taste the curry and adjust the salt and spices to suit your preference. If needed, add a little water to adjust the consistency of the curry.
Step 4: Garnish and Serve
- Garnish: Once the curry is ready, garnish it with freshly chopped coriander leaves.
- Serve: Serve the Chettinad Paruppu Urundai Kuzhambu hot with steamed rice, Kootu, Poriyal, and Appalam (papadam) on the side for a truly comforting South Indian meal.
Tips:
- If you don’t have access to fresh coconut, you can use desiccated coconut, but fresh coconut will lend a richer taste to the curry.
- Adjust the tamarind and spices based on your preference for tanginess and heat.
- To make the lentil balls even more flavorful, you can add a little grated ginger to the mixture before steaming.
Enjoy the delightful flavors of this South Indian classic with your loved ones!
