Paruppu Urundai Kuzhambu-Lentil Balls in Coconut Gravy
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paruppu urundai kuzhambu

Power packed paruppu urundai kuzhambu is the best way to add protein to our diet in a vegan way. This recipe is very rich and flavorful.
Course Side Dish
Cuisine Indian
Keyword paruppu urundai kuzhambu
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4 servings
Calories 247kcal
Author Sujatha Muralidhar

Ingredients

Ingredients:

  • 1 tbsp Onion finely chopped
  • 2 Tomato
  • 1 inch Cinnamon
  • 1 Bay leaves
  • 4 Cloves
  • 1 tsp Red chili powder
  • 3 tsp Coriander Powder
  • 1/4 tsp Turmeric Powder
  • 1 tsp salt or as required
  • 1/2 tsp Lemon Juice
  • 1 tbsp Coriander Leaves chopped

For Lentil Balls:

  • 1 Cup Split chickpea / Chana dal
  • 1 tsp Fennel Seeds
  • 3 Red chili or as required
  • 2 tbsp Garlic Chopped
  • 1 inch Ginger
  • 2 tbsp Curry leaves Chopped
  • 2 tbsp Coriander leaves Chopped
  • 1/2 cup onion finely chopped
  • 1/2 tsp salt

For Grinding:

  • 1/4 cup Grated coconut /coconut milk

Instructions

  • Soak split chickpea/chana dal for about 4 hours.
  • Grind coconut to a very fine paste and keep aside.
  • To make lentil balls, grind soaked split chickpea, red chili, ginger, garlic, fennel seeds, and salt. No need to add water.
  • Transfer this ground dal mixer to a mixing bowl.
  • To it add finely chopped onion, curry leaves, and┬ácoriander┬áleaves.
  • Make equal medium lemon sized balls. And set aside.
  • Heat oil in the pan, add cinnamon, bay leaves, and cloves.
  • Then add chopped onion and saute till it becomes soft.
  • Then add tomato and saute until it becomes mushy.
  • Add in red chili powder, coriander powder, and turmeric powder. Saute for few seconds without burning the spices.
  • Add 4 cups of water and salt, and bring it to boil for 15 minutes in medium flame or until the raw flavor of the coriander powder vanishes.
  • Then add the ground coconut and the lentil balls.
  • And allow it to boil for another 5 minutes in medium flame.
  • Add lemon juice and coriander leaves. Remove it from the flame.
  • Serve Paruppu Urundai Kuzhambu with rice.

Notes

To make this kuzhambu rich, add ghee while seasoning.
Let the knzhambu thinner and it becomes thicker once the lentils balls start absorbibg the water content.

Nutrition

Calories: 247kcal | Carbohydrates: 42g | Protein: 10g | Fat: 6g | Saturated Fat: 3g | Sodium: 897mg | Potassium: 419mg | Fiber: 15g | Sugar: 6g | Vitamin A: 1671IU | Vitamin C: 363mg | Calcium: 196mg | Iron: 4mg