Learn how to make Paruppu Urundai Kuzhambu a delicious South Indian Style Kuzhambu/Curry by Preetha Srinivasan in Dakshin Curry. Paruppu Urandai Kuzhambu is a traditional south Indian tangy curry with dal ball in it which can be served with steaming rice along with a teaspoon of ghee or sesame oil.#paruppuurundaikulambu #southindianrecipes #indiancurriesSUBSCRIBE to our Channel - http://bit.ly/SubscribeToIndiaFoodNetworkFollow Us on Social Media :-Facebook: https://www.fb.com/indiafoodnetworkTwitter: https://twitter.com/IFN❤ Instagram: https://www.instagram.com/indiafoodnetwork/IFN Website: http://indiafoodnetwork.in/Love our recipes? Hit 'LIKE' and show us your support! :)Post your comments below and share our videos with your friends. Spread the love! :)Download our App - http://bit.ly/DownloadIndiaFoodNetworkAppIngredients 1.5 tbsp sesame seed Oil1 tsp Mustard seeds2 sprigs Curry Leaves¼ tsp Methi seedsTurmeric powderLemon sized Tamarind dissolved in waterWater as required2 tsp Sambhar powderSaltFor Urandai¾ cup Toovar dal, soaked in water for 1 hour and drained ¼ cup Chana dal, soaked in water for 1 hour and drained2 -3 Dried red chillies½- ¾ tsp Coriander seedsSalt3 tbsp Grated Coconut1 sprig Curry LeavesPinch of Hing/ AsafoetidaMethod1. In a blender, grind the dals along with chillies, curry leaves and coriander seeds. Don’t use any water to grind the paste.2. Once ground, add grated coconut, salt as required, pinch of hing and mix well. Keep aside.3. In a kadhai, heat oil and crackle mustard seeds.Add curry leaves, fenugreek seeds, turmeric powder and tamarind extract. Mix well.4. Add sambhar powder, salt and 2 cups water. Bring to a boil.Shape ground mixture into roundels and place carefully in boiling mixture. Ensure flame is on low.5. Do not stir the contents. Cover and cook on a low flame for 2 to 3 minutes.6. Remove lid and cook on a medium to low flame till raw smell of tamarind disappears and gravy is thick. This will take around 5 -8 minutes.7.Serve hot with rice.
