Paruppu Urandai Kozhambu Recipe

Paruppu Urandai Kozhambu Recipe
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Also called "Lentil balls in tamarind sauce", this typical Tamil Nadu dish boasts of its nutritional value as well its piquant taste that makes it a taker for thousands. The best part is that it's not too difficult to fashion.
Paruppu Urandai Kozhambu Recipe
Difficulty Average
Rating 8.7 / 10 (3 votes)
Recipe Type Veg.
  • 3/4 Cup gram dal
  • 1 Diced onion
  • 3 Dry red chillies
  • 2 tbsp Oil
  • 1 tsp Chilli powder
  • 1 tsp Coriander powder
  • 1/4 tsp Saunf
  • 1/2 tsp Mustard seeds
  • 1/2 tsp Turmeric powder
  • 1/4 Cup grated coconut (optional)
  • Salt to taste
How to make Paruppu Urandai Kozhambu:
  • Soak gram dal in water for a couple of hours.
  • Grind it to a very coarse mix, adding red chillies, saunf and 1/2 tsp salt.
  • Make small lime sized balls from the mixture and steam them in idli plates in a pressure cooker.
  • Take a pan, heat oil and add mustard seeds.
  • When the mustard seeds splutter, add the onions and saute for a while.
  • Add coriander powder, chilli and turmeric powders and fry for few minutes adding water.
  • Now add the steamed dal balls with this and cook for few minutes.
  • Grind the grated coconut with some water to form a fine paste and add to the kozhambu.
  • Paruppu Urundai Kuzhambu is ready to serve.