Paruppu urundai mor kuzhambu

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Paruppu Urundai KuzhmbuAnother traditional delicacy form guest chef Saras of Mumbai. She show us how to use besan flour to make this easier version of urundai kuzhambu.  Paruppu urundai kuzhambu made with ground cooked lentils requires a little experience. The lentil balls tend to disintegrate when dropped into boiling water if you are not careful about the consistency .  Try this simpler variation with methi leaves or green beans.


Paruppu urundai mor kuzhambu

By January 29, 2013

This is my version of paruppu urundai kuzhambu. An easier version .



In a  vessel add chopped methi, salt, turmeric powder, chopped green chillies, besan flour. Knead into a thick dough, adding water ( sprinkle) only if required. If you want to make it more spicy, you may add 1/4 tsp of red chilli powder.

Beat or whisk  the yoghurt well. In a large saucepan boil 4 inches of water and  add 4-5 tsp sour yoghurt, salt and turmeric powder, and bring to a gentle boil. Spread oil in your left palm, make small 1 1/2 inch diameter balls of the prepared besan dough. Quickly add the balls to the boiling liquid and make sure they are fully immersed in the liquid as they cook. Normally the besan balls get cooked within 10-15 minutes. Insert a fork or knife into the center of a ball and make sure it comes out clean.

In a blender, grind together green , red chillies, coconut into a fine paste instead of water you may add the some yoghurt for making the paste.

Now add the ground coconut paste. Add rest of the beaten yoghurt. You may adjust the consistency by adding water. Simmer it on low heat and not let it boil.

Temper with fenugreek seeds and mustard seeds using sesame oil.

Using besan is an easier version of urundai kuzhambu, as paruppu urundai kuzhambu requires a little experience. The cooked lentil paruppu urundai tend to disintegrate in the water, if you are not careful about the consistency .

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