Paruppu Urundai Kuzhambu

Servings: 4–5 | Prep: 30 mins | Cook: 30 mins

⚖️ Nutrition Facts

Note: Values are approximate for 100g per serving, based on USDA data using toor dal, chana dal, shallots, spices, coconut, and tamarind.

🧄 Ingredients

🍽️ Instructions

1. Wash and soak toor dal and chana dal together for 1–2 hours.
2. Drain the water and grind the dals with fennel seeds and dry red chilies to a coarse paste without adding water.
3. Transfer the dal mixture to a bowl, add finely chopped shallots, chopped coriander leaves, and salt. Mix well and form small balls (urundais). Reserve a small portion of the mixture to add later to the curry for thickness.
4. Steam the urundais in an idli plate for 10–12 minutes. Grease the idli plate with some oil before placing the balls (optional).
5. In a pan, heat oil and add mustard seeds, cumin seeds, and fennel seeds. Once they splutter, add crushed garlic, curry leaves, and sliced shallots. Sauté until the shallots turn translucent.
6. Add chopped tomato, turmeric powder, coriander powder, and chili powder. Cook until the tomatoes are soft.
7. Add tamarind extract and bring the mixture to a boil. Add the reserved dal mixture to the curry to thicken it. Adjust salt as needed.
8. Gently add the steamed urundais to the curry. Simmer for 5–7 minutes, allowing the flavors to meld.
9. Finally, add grated coconut, mix well, and cook for another 2 minutes. Serve hot with rice.