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Paruppu Urundai Kulambu with step by step pictures. This is made with Split Yellow Moong Dal, Coconut, Garlic
TABLE OF CONTENTS
Paruppu Urundai Kulambu
There is nothing comforting for me than my mum’s paruppu urundai kulambu. I have my version of it here, but i love this pone better than that because of its simplicity. It doesn’t need cooking the dumplings separately or something like that, everything is done in one pot, that is the beauty of this dish.
About Paruppu Urundai Kuzhambu Recipe
Couple weeks back, during my stay in my mother’s place, i enjoyed many of her meals. They were like so precious to me, because i was craving for them. Amma cooked a humble home cooked meal which is truly healthy but of course delicious specially for me. She made this kulambu, bean poriyal, her famous puli kulambu, keerai thoran, flame roasted papad. The meal was like heaven for me. I am longing for that meal even now.
I want to mention about the eating style of this kulambu, you have to break up the dumplings and mix it with the rice along with the gravy and enjoy it. This is not those melt in mouth dumplings, dumplings are meant to be little denser, but that is what makes it so delicious. And another important thing you should keep in mind is never add too much water to the dumpling mixture while grinding because if it is too loose and watery they may dissolve in the gravy once you add it. Try this and let me know how it turned out for you.
Ingredients for Paruppu Urundai Kulambu
- Oil – 1 tsp
- Mustard Seeds / Kaduku – 1 tsp
For Gravy :
- Coconut – 1 cup grated
- Dry red chilli – 3
- Cumin Seeds / Jeerakam – 1 tsp
- Turmeric Powder / Manjal Podi – 1 tsp
- Salt to taste
For the Dal Dumplings:
- Split Yellow Moong Dal / Pasi Paruppu – 1 cup
- Coconut – 2 tblspn Grated
- Dry Red Chilli – 1
- Garlic – 2 cloves
- Salt to taste
How to make Paruppu Urundai Kulambu
- Take moong dal and start to roast it on a dry pan for 5 mins till they turn golden.
- Remove them to a bowl and wash them well.
- Now take them in a blender along with other grinding ingredients for dumplings and
- make into a smooth paste, it need not be so smooth.
- Dont add too much of water to this. Now form balls out of this and set aside.
- Now Take the grinding ingredients for gravy in a blender and make into a smooth paste by adding some water.
- Heat a kadai. Add a tsp of oil and crackle some mustard seeds.
- Pour the gravy masala into this and thin it out with some water.
- Add salt to it and mix well.
- Cook till it reaches to a boil. Now drop the dumplings on the boiling area one by one.
- Let it cook on high heat for 5 mins. Dont stir too much.
- After 5 mins simmer the flame and cook for 10 to 15 mins.
- Now switch off the flame and serve it with rice.
Paruppu Urundai Kuzhambu Recipe | Urundai Kulambu Recipe
Paruppu Urundai Kulambu with step by step pictures. This is made with Split Yellow Moong Dal, Coconut, Garlic
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Ingredients
Instructions
Video
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Nutrition Facts
Paruppu Urundai Kuzhambu Recipe | Urundai Kulambu Recipe
Amount Per Serving (1 servings)
Calories 134
Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 10g63%
Trans Fat 0.004g
Polyunsaturated Fat 0.4g
Monounsaturated Fat 1g
Sodium 10mg0%
Potassium 208mg6%
Carbohydrates 7g2%
Fiber 3g13%
Sugar 3g3%
Protein 2g4%
Vitamin A 343IU7%
Vitamin C 52mg63%
Calcium 9mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
If you have any questions not covered in this post and if you need help, leave me a comment or mail me @[email protected] and I’ll help as soon as I can.
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Paruppu Urundai Kuzhambu recipe step by step pictures
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| Roast moong dal in a skillet |
Source: Yummy Tummy
