Paruppu urundai kuzhambu Recipe Tamil Iyengar Style Dish

Paruppu urundai kuzhambu  

Paruppu urundai kuzhambu  Indian recipe is very delicious and it is different from ordinary sambar Prepration.  Most commonly Paruppu urundai kuzhambu  iyengar preparation is very popular in Tamil Nadu. Sampar recipe and dal bals are prepared separately and are mixed together is called paruppu urundai kuzhambu  recipe.

Ingredients for Paruppu urundai kuzhambu dish Preparation

Below I have given the ingredients for Paruppu urundai kuzhambu in Tamil Style Preparation.

Chenna dal (Kadalai Paruppu) - 150 g
Coconut – 1 cup

 onions - 2
Tomato - 3
Green chillies - 2
Ginger paste - 1
Coriander powder - 1/2 tsp
Garlic paste - 1 tsp
Chilli Powder - 1 tsp
cinnamon - 4
Clove - 4
Anise - 1 tsp
Poppy seeds - 1 tsp
Curry leaves - 1 bunch
Coriander leaves -  little
Salt - as required 

How to prepare Paruppu urundai kuzhambu recipe in Tamil Nadu Style

Divide Kadalai Paruppu into two equal halves. Soak one portion and boil the other portion.

Grind the soaked Dal. The consistency is just like vada and adds salt.

Then add the chopped onion, ginger garlic paste, curry leaves and coriander leaves.

Mix well and add the chopped green chillies   and Anise. Mix well

Boil this paruppu urundai in idli cooker for ten minutes and keep it aside.

Take a pan and pour little oil. Add cinnamon, clove, ginger garlic paste, onion and tomatoes.

Sauté well for some time in low flame and add the chilli powder and coriander power.

Then add the boiled and mashed dal. add the ground paste of coconut,  Anise and poppy seeds.

Leave paruppu urundai kuzhambu curry to boil for ten minutes by adding salt. Then add the boiled paruppu urundai with the curry.

Leave it for a boil and serve hot.   paruppu urundai kuzhambu  Recipe Tamil iyengar Style Dish Preparation is ready.

The best paruppu urundai kuzhambu side dish is rice.

For more details visit paruppu urundai kuzhambu video in you tube.

Note : Instead of boiling paruppu urundai you can also do oil fry like Vadai.