Paruppu urundai kulambu is a traditional South-Indian curry recipe made with dal dumplings and tamarind juice. Dumplings are made out of dal and cooked in tamarind juice, which gives the curry an awesome taste. The traditional recipe is quite a lengthy one, which we can shorten with a few shortcuts in between. Using sambhar powder instead of freshly roasting and grinding the spices, we can make it short, yet getting the same exotic taste in it.
When I first made this recipe three years back, this consumed my whole morning for this single curry preparation, with a lot of effort. After trying this for a few more times, I got this idea of shortening the long procedure, yet maintaining the same flavor to it.
The key thing here is the dal dumplings/balls cooked in sour tamarind juice, so that the dumplings absorb the sourness and turns out to be very yummy. This curry along with white rice is a perfect main course for the lunch if we are looking for a special menu in our weekends.
Getting a traditional recipe in a short span of time is wonderful, isn’t it?
Dal dumplings can be made in two ways. For both of them, dal is to be soaked for an hour and drained of water, and grinded. First method is – adding the chopped onion and curry leaves to the grinded mixer and then making balls out of it and steaming them in an idli maker, and then adding to the curry. The second method is by cooking the chopped onion, curry leaves, and grinded mixer in a pan and then making balls out of it and directly adding them to the curry. We can choose any one method depending on our convenience. Here I am using the steaming method.
Scroll down for the recipe.
Paruppu Urundai Kulambu / Lentil Dumplings Curry / Urundai Kulambu
A healthy dal curry made by steaming lentil balls and cooking in tamarind juice.
- 1 Cup Toor dal
- 2 no Big Onion
- 2 no Tomato
- 1 strip Curry leaves
- Lemon size tamarind
- 1 tsp Perunjeeragam / Fennel Seeds / Saunf
- 1 tbsp Sambhar powder
- Coconut bits, a few
- 3 no Garlic
- 1 tsp Turmeric Powder
- Salt as per taste
Soak tamarind in water for 15 minutes and get juice out of it.
Soak toor dal for one hour.
Chop onion, tomato, garlic, and curry leaves.
Drain the water completely from the soaked toor dal and grind it into paste.
Add half of the chopped onion, curry leaves, chopped garlic, a teaspoon of fennel seeds/perunjeeragam, and a pinch of turmeric powder to the grinded paste.
Make gooseberry-sized balls out of it and steam them in an idli pan like as we do for idli for ten minutes. (I used mini idli plate here).
Meanwhile, in a pan, add oil and fry curry leaves and chopped onion.
Add tomato to it and fry.
Fry until the tomato is mushy. Switch off the flame and wait for them to cool down.
In a mixer jar, finely grind the above fried items along with coconut bits and a tablespoon of sambhar powder.
Add the grinded paste to the same pan and add turmeric powder and tamarind juice and cook in medium flame.
After a minute or two, add the steamed balls into it.
Let the balls cook in medium to low flame for ten minutes. At this time, the balls will absorb the juice.
Healthy, tasty urundai kulambu is ready to serve with white rice.
Shall we try this urundai?
Make it out in your kitchen and give me the feedbacks:)