Monday, February 17, 2014

Paruppu Urundai Kuzhambu / Vadai Kuzhambu

                   Paruppu Urundai Kuzhambu will be in the favorite list of many. And so me and my husband just loves this kuzhambu. 

                   On my initial stages of cooking, it was a big challenge for me to make this kuzhambu without breaking the paruppu urundai's in it. Then my neighbor said me a technique to just shallow fry the balls so that they will not break while cooking.

                This Paruppu Urundai Kuzhambu is the typical Tirunelveli style of cooking. We don't add fennel seeds but instead jeera is added. This taste will also be great.

Prep time  2 hours ( For soaking the bengal gram)
Cooking time 20-30 mins


For Urundai's

3/4 cup Bengal Gram
7-8 Small Onion chopped
1 Chilly chopped
1 inch sized Ginger chopped
2 tbsp Curry leaves chopped
A pinch Hing
As per taste Salt

   For Grinding

   1/2 cup Coconut grated
   1 tsp Cumin seeds
   5-6 Small onion peeled
   1 tbsp Chilly powder
   1 tbsp Coriander powder

   For Gravy

  1 gooseberry sized tamarind ( juice extracted)
  Along with above grind-ed paste

  To Temper

  3 tbsp Sesame oil
  1/2 tsp Fenugreek seeds
  1 tsp Mustard seeds
  3-4 Small onion chopped
  1 Drumstick (optional)
  2 tsp Curry leaves


1. Soak the bengal gram for two hours. Then drain the water and grind it into a course paste. With the paste add chopped onion, green chilly, ginger, curry leaves, little hing and salt.

2. Mix all the ingredients in the step 1 and make balls out of it. Then in a Kadai put little oil and and shallow fry the balls.

3. Fry all the balls and keep them aside.

4. This is the step for making gravy. First soak the tamarind and extract the juice out of it.
Then make very fine paste using coconut, small onion and jeera. Finally add the chilly powder and coriander powder to the paste and just inch the mixer grinder. 

Add this paste along with the extracted tamarind juice.

This is the image of extracted juice and chopped veges for tempering.

5. In a kadai (I use mud pot) put the sesame oil , then fenugreek seeds followed by mustard seeds. After it splutters add onion and curry leaves. Then add drumstick, garlic is optional. Saute it for some time.

6. After the  drumstick is half cooked add the tamarind gravy mixer and allow it to boil. Once it starts to boil add the fried balls.

             Don't mix it with the laddle because the balls may break.Let it cook for five minutes, now your most awaited Paruppu Urundai kuzhambu is ready. 

Best with steamed rice. They usually make kadalai thovaiyal as side for this in my native.
In my plate I served it along with greens and poriyal.   

  • We in Tirunelveli Style of cooking don't add fennel seeds to it, if you wish you can also add the fennels seeds add it to the balls/urundai's we make.
  • If you feel no need to shallow fry the balls/urundai's , you can also them cook in idly cooker.
  • When I make this kuzhambu I usually take more measure of the items for make urundai's, because I will store it and make Aama Vadai/ Bengal gram ada out of them. Served with hot tea.(See my next post)