Paruppu urundai kuzhambu is our family favorite. Usually I make in this method. But this time I tried Iyengar style no onion, no garlic paruppu urundai kuzhambu recipe following the recipe from Iyengar thaligai. It came out very well and super flavorful as I cooked in tin coated bronze pot which I recently got from Zishta. Its an organic cookware shop in Jayanagar, Bangalore. You can get handcrafted, quality checked, traditional cook wares in this shop.

Actually I have a bronze pot given by my mom for my marriage. Every year I use that pot for making sweet pongal on Pongal festival day. In bronze pot, we cannot cook tamarind based or lemon based tangy dishes. But tin coated bronze pot can be used to prepare all the tamarind, lemon based dishes and rice dish like pongal, upma, payasam, So I got this pot from Zishta. Its really good. I can feel its handcrafted and not a machine mould. I am not sure about wear off of the tin coating. But I hope it will take at least an year if used on a daily basis. But proper washing care is needed. Click this link on how to maintain this pot.

When I made this kuzhambu in tin coated bronze pot, it was so flavorful which I never experienced in my kitchen. It was amazing and I had a different cooking experience. Though the pot takes slightly more time to heat up and cook, it holds the heat for hours together. So we can enjoy this kuzhambu hot or warm for more time. Overall, I am happy with this purchase. Friends, do check out this recipe and try in a traditional cookware. You will love its taste and flavor ! Lets see how to make Iyengar style paruppu urundai kuzhambu with step by step pictures.

Check out my Iyengar style milagu kuzhambu recipe, manathakkali vathal kuzhambu , Iyengar sweet pongal too.

Iyengar Paruppu Urundai Kuzhambu Recipe

Learn how to make this delicious Iyengar paruppu urundai kuzhambu recipe

Cuisine: Indian

Category: Sweet

Serves: Serves 4

Prep time: 120 Minutes

Cook time: 20 Minutes

Total time: 140 Minutes

INGREDIENTS

1 cup = 240ml (For paruppu urundai)

Bengal gram / chana dal - 1/4 cup
Toor dal - 1/4 cup
Red chilli - 2
Coriander leaves - 2 tbsp
Rice flour - 1 tsp
Cooking oil or gingely oil - 2 tsp
Salt - as needed
Cooking soda - a small pinch ( optional)
Asafetida / hing - 1/4 tsp

For kuzhambu

Tamarind - Big gooseberry size
Kuzhambu milagai thool or sambar powder - 1 tbsp
Turmeric powder - 1/4 tsp
Salt - as needed for kuzhambu

To temper

Gingely oil/ Sesame oil - 2 tbsp
Mustard seeds - 1/2 tsp
Urad dal - 1 tsp
Chana dal - 2 tsp
Red chilli - 1 (pinch into 2)
Hing / Asafetida - a pinch

HOW TO MAKE IYENGAR PARUPPU URUNDAI KUZHAMBU

Soak tamarind. Wash and soak dals, red chilli in required water for 2 to 4 hours.
Drain the water and grind coarsely adding salt and hing.
Take in a bowl. Add rice flour, coriander leaves, oil and cooking soda.
Make balls and keep aside. In a pot or kadai, take 2 cups of tamarind extract.
Add sambar powder, salt and hing. When it boils, add the dal balls one by one.
Cook till balls float on top and gets cooked. Switch off the stove once the kuzhambu becomes thick.
Lastly temper the ingredients in gingely oil and add to kuzhambu. Garnish with curry leaves.
Serve hot with plain rice adding ghee or gingely oil. Tastes great for 2 to 3 days when refrigerated.

IYENGAR PARUPPU URUNDAI KUZHAMBU - STEP BY STEP PICTURES

Wash and soak dals and chilli in required water for 2 to 4 hours. Drain the water completely. Grind coarsely adding required salt and hing. Soak tamarind in 2 cups of water.

Take in a bowl. Add rice flour, coriander leaves, gingely oil and cooking soda (If using). Mix well and make balls. Set aside.

Take 2 cups of tamarind extract. Add sambar powder, hing and required salt. Boil in high flame. When the tamarind extract starts to roll boil, add dal balls one by one keeping the flame high.

After adding all the balls, lower the flame to medium. Cook in medium flame till urundai gets cooked. Balls float on top after its cooked. Adjust water quantity based on need. Check the kuzhambu taste and add more sambar powder, salt if needed. Boil for few minutes.

Switch off the flame when the kuzhambu turns thick as you like. Lastly do the tempering part. Heat gingely oil. Splutter mustard seeds, urad dal, chana dal, hing and red chilli. Add to kuzhambu.

Garnish with curry leaves and serve with plain rice adding ghee or gingely oil. It stays good for 2 days when refrigerated.

Note

Addition of baking soda and oil in the urundai mixture helps to make the urundai soft and well cooked.
Adjust the quantity of sambar powder as per your taste.
Thickness comes to this kuzhambu from the dal balls/ urundai. If necessary you can mash one or two urundai in the kuzhambu.

Try this Iyengar style paruppu urundai kuzhambu and enjoy with plain rice and roasted papad !