Happy Ugadi to all of you my friends!
'Paruppu Urundai kulambu'(Tamil) is an authentic South Indian recipe , with a lot of lentils and flavor. There are many versions. Basically we need to make a masal vadai batter and it is common in all the recipes. But the base curry can be a sambar like gravy or a spicy kuruma or a tamarind based curry or even a curd based curry (More kulambu) .
Also click to see my Paruppu urundai kuruma kulambu, with garam masala.
and vadai more kulambu / paruppu urundai more kulambu
Moreover making the Urundai / ball also varies by region . Some people fry / steam cook the batter balls and add it to the curry , while the experts simply drop the raw balls in the boiling curry to cook it in that gravy itself.
I do not prefer dropping the raw balls in to the gravy, as it may not be successful always. The safest way is to steam cook the balls before adding to the curry.
All the above versions are unique and will taste great in its own way.
I am narrating here a tamarind based curry with steam cooked dhal balls.
To make the puli kulambu / Tamarind curry:
Tamarind - 1 small key-lime size
red onion - 1
Tomato - 1
cumin seeds - 1/2 tsp
mustard - 1/2 tsp
fenugreek seeds- 1/2 tsp
curry leaves - 1 brig
oil - 1 tbsp
asafoetida - 1 pinch
Red chilli powder - 1 tsp
coriander powder - 2 tsp
sambar powder - 1 tsp (optional)
turmeric powder - 1 pinch
water - 2 cups
salt - 2 tsp
Heat oil in a pan.
Crackle the mustard seeds , add fenugreek seeds , curry leaves, cumin and asafoetida.
Add the chopped onion and fry till it becomes soft.
Then add the chopped tomato and cook till it becomes mushy.
Then pour the tamarind extract.
As soon as it starts boiling , add 2 cups water , chilli powder, coriander powder, turmeric powder, sambar powder ,salt and close tightly with a lid.
Cook till the raw smell goes.The curry should be thin like rasam in this stage.
Put off fire and keep aside.
To make the paruppu urundai /Dal balls /lentil dumplings:
Channa dhal/ Bengal gram lentil - 1 1/2 cup.
salt - to taste (1 tsp full)
ginger - 1 inch
onion - 1/2 cup
curry leaves- 1 brig
coriander leaves (chopped)- 2 tbsp
Red chillies - 3
cooking oil-250 ml. for frying (If we are making the balls by frying. I steam cooked)
Soak the dhal for 1 hour in water.
Drain the water.
Grind it in to a coarse mixture with red chillies, salt. Put it in a mixing bowl.
Wash the mixer / grinder with 1/2 cup of water and keep aside. This water will thicken the curry.
Chop the onion, ginger, cilantro and curry leaves and mix them with the dhal mixture.
Make small balls out of the mixture (in the size of a lemon). Keep 2 tbsp of batter without cooking. Mix this batter with the water we reserved from washing the mixer / blender.
Steam boil them in Idly baking style. (or) Deep fry them in oil (or) Bake in oven at 375 c for 30 minutes.
Now bring the base curry we made to a boil, add the batter paste we got.Add the steamed lentil balls . After the curry starts becoming thick put off fire. Garnish with chopped cilantro.
Paruppu urundai kulambu is ready!
Makes 15 big size lentil balls.
Can be served for 5 people.
Serve hot over cooked rice. There is no need to make any extra dish, as we already have the yummy urundais soaking in the curry as side dish.