Paruppu urundai kuzhambu

Paruppu urundai kulampoo

Gravy of balls of lentil (Red Gram / Pigeon pea)

Ingredients:

• Arhar dal (Thuvaram paruppu / Toor Dal):  1 cup
• Onion- 1 small, minced
• Asafetida (Perungayam / Hing): 1/4 tsp
• Red chilies:  4
• Tamarind: About the size of a lemon.
• Grated coconut: 1/4 cup 
• Sambar powder- 1 heaped tbsp
• Turmeric powder - 1/4 tsp
• Mustard – 1/2 tsp
• Curry leaves: a few
• Edible oil – as required 
• Salt to taste

Method of preparation:

• Soak the dal for more than an hour.
• Chop the onion into very small pieces.
• Prepare two cups of tamarind extract by squeezing the tamarind in water and filter it.
• Grind the coconut turnings into a paste.
• Boil tamarind extract with turmeric and salt in a heavy-bottomed pan.
• Add asafetida, sambar powder (sambhar podi) and coconut paste.
• Boil this under low flame condition.
• Grind the soaked arhar dal with red chilies, asafetida, and salt, without adding water.
• Add and mix minced onions.
• Make lemon-sized balls with it.
• Add these balls one by one, slowly, into the boiling sauce.
• Wait till the balls (Paruppu urundaikal) get cooked in the gravy (Kuzhambu).
• Temper mustard seeds in edible oil, add curry leaves and transfer to the boiling kuzhambu.
• Remove from flame and serve hot.

Suitable to enjoy with rice, biriyani, kushka, idli, dosai, oothappam, rava dosa, pani puri, purotta, parantha, roti, chappati, poori, puri, upma, uppuma, pongal, bread, cake, or anything.

This tasty gravy is  commonly prepared in places like Tirumayam, Nattarasan kottai, Arangal, Vadakadu, Konnaiyur, Koppanapatti, Thachampatti, Mallangudi, Peraiyur, Tiruppattur, Veguppatti, Pulankurichi, Sevvur, Ulagampatti, Urathuppatti, Moolangudi, Mallangudi, Peraiyur, Thachchankadu, Thenimalai, Kumaramalai, Manapparai, Usilampatti, Bank colony, Officers' town, Mudakkathan, Sellur, Iyer Bungalow, Narayanapuram, Nerkuppai, Mahibalanpatti, Ponnamaravathi, Venthanpatti, Melai sivapuri, paganeri, pudukkottai, puduppatti, sambanthar alankulam, devakottai, madurai, trichi, and Kanadukathan.

You can also prepare this delicious kulambu and enjoy.

One day, my sister invited me for a lunch at puduvalavu, PON.Puduppatti of Pudukkottai district, Tamilnadu. I was served with Paruppu urundai kulampoo. I pressed one urundai (ball). It slipped from my grip and started spinning like a top (Pambaram). I can’t forget that funny incidence till now.