The Parappu Urandai Kozhambu forms two part, the Parappu urandai or the dumplings and the gravy respectively. The Parappu Urandai looks like the above pic when they are ready to be cooked.



Paruppu urundai kulambu / kuzhambu or lentil dumplings in tamarind and coconut sauce. Paruppu Urundai Kuzhambu is basically lentil dumplings in a hot, tangy sauce. Toor Dal is ground to a paste with dried red chilies, asafoetida and salt after having been soaked for 2-3 hours; and is then shaped into round dumplings with a tempering of mustard & cumin seeds and curry leaves; and steam cooked before being dunked in a Kuzhambu with a Tamarind base.



Ingredients:
For Parappu Urandai:
Toor dal – 1 cup
Coconut shredded – ¼ cup or less (Depending on your taste)
Jeera / Cumin seeds – 1 tbsp.
Green chillies - 1 or 2
Dry red chillies – 1 or 2
Curry leaves – 1 sprig.
Garlic - 1 or 2 (optional)
Salt – As required.
Rice flour-2 tbsp.


For Masal Paste:
Shallot / pearl onions – ½ cup.(Red onions can be used if there are no shallots)
Shredded coconut – ¼ cup
Coriander powder – 1 tbsp
Dry chillies – 1 or 2 (Depending on the spice level).
Medium sized tomato – 1 (optional).
Sambar powder - 1 tbsp (Instead of Sambhar powder the following can also be roasted and powdered to a fine powder and used-
Cumin seeds 1 spoon
Fenugreek seeds 1/2 spoon
Chana dal 1/2 spoon
Urad dal 1/2 spoon
Asafoetida 1/2 spoon
Dry red chilies 3-5
Curry leaves).


For Gravy(Kozhambu):
Shallot / pearl onions – ½ cup.(Red onions can be used if there are no shallots)
Tamarind – small lemon sized extracted to pulp or tamarind pulp- 4tbsp
Tomatoes finely chopped - 1
Galic pod crushed - 2 nos
Turmeric powder-1/4 tsp
Salt.


For Tempering:
Oil-3 tbsp
Chopped red onions or chopped shallots - 1/2 of a small cup.
Mustard seeds – 1 tsp
Hing/ Asfoetida – pinch
Curry leaves – 1 sprig
Dry red chillies -2 nos .



Method:
For the Parappu Urandai:

1. Soak the toor dal for an hour.
2. Grind all the above ingredients (given for Urandai) into a coarse paste without adding any water.
3. If your ground mixture turns out watery, add a bit of rice flour before it is steamed (add only if its watery).
4. It should be of the consistency to make round dumplings.
5. Now there are two ways to prepare the dal dumplings or parupu urundai.
6. Make the ground mixture into small bite sized balls and steam in an idli steamer.
7. Take a non stick pan and add 1 tbsp of oil, when the oil is hot add the grind mixture and fry till alll the extra water evaporates. Allow the mixture to cool and make small bite sized balls. (I personally prefer the second method which is easier and tastier too).
8. Now the Parappu Urandais are ready.

For the Masala Paste:

1. Heat 1tbsp of oil in a pan, add the onions then the tomatoes and saute well till it is cooked well.
2. Finally add the coconut, sauté for 2 minutes and at the end add the coriander powder, sambar powder and mix well.
3. Cool the mixture and grind into a fine paste.

For the Gravy(Kozhambu):

1. Heat oil in a big kadai or vessel.
2. Add the mustard seeds, asafoetida, curry leaves and dry red chillies chillies and saute it. Allow the mustard seeds to crackle.
3. Add the chopped red onions or the shallots and saute it till it turns brownish in colour.
4. Add the chopped tomatoes and saute till it gets tender. Add garlic pod and saute till odour leaves.
5. Now add turmeric powder, salt and the grinded masala paste and saute for 2 minutes.
6. Then add the tamarind extract or the tamarind pulp and mix well by stiring it.
7. Allow the gravy to boil for 4-5 minutes. Reduce the flame .
8. Now add the Urandai or the dumplings into the boiling gravy one by one. Stir it once, but dont stir often since it may lead to breaking of the dumplings.
9. Once the lentil balls or paruppu urundai is soft and cooked well, switch of the flame and garnish with coriander leaves.
10. Check that the gravy gets sticked to the dumplings for better taste .
11. Serve with hot steamed rice and pappad.

Making Time: 40-50 minutes.
Serves: 4 persons.
Shelflife: 1 day.


Note: Dont stir the Kozhambu or gravy often once the dumplings (urandais) are added to it, It may break the lentsils and dissolve it. You can either use the sambhar powder or the ingredients mentioned as an option for it depending on what makes the cooking easier and simple.


Click here to know all about Tamil Nadu cuisines- Introduction To Tamil Nadu Cuisines And Recipes.