Paruppu Urundai Kolambu is a spicy curry cooking lentils balls prepared by Tamarind extract. Paruppu Urundai Kuzhambu/Kulambu is a famous South Indian gravy. Paruppu urundai kuzhambu served with stemmed rice. it is very tasty and traditional receipe of tamilnadu.

Calories and Nutrients

Nutrients Calculated Approximately: 8-10 tablespoon of Parupu Urundai kuzhambu/Curry gravy

Calories: 479.96 Kcal

Macronutrients

Macronutrients Nutrition Values Daily Values (%)
Carbohydrate 41.76 grams 13.49 %
Total Fiber 12.47 grams 49.06 %
Protein 10.1 grams 15.16 %
Fat 33.18 grams 51.06 %
Saturated acids 7 grams 35.8 %
Dietary Cholesterol 0 mg 0 %
Sugar 12.52 grams 0 %

 

Vitamins

Vitamins Nutrition Values Daily Values (%)
Vitamin A 511.90 Mcg 35.08 %
Vitamin C 17.98 mg 30.4 %
Vitamin E 1.84 mg 9.43 %
Vitamin K 23.75 mcg 28.9 %
Thiamin 0.09 mg 9.97 %
Riboflavin 0.09 mg 6.78 %
Niacin 1.21 mg 6.1 %
Vitamin B6 0.33 mg 17.66 %
Folate 20.32 Mcg 5.03 %
Pantothenic Acid 0.19 mg 1.89 %
Choline 10.28 mg 0 %

 

Minerals

Minerals Nutrition Values Daily Values (%)
Calcium 121.52 mg 12.98 %
Copper 102.5 mg 9 %
Fluoride 0.54 mg 0 %
Iron 4.91 mg 31.18 %
Magnesium 58.36 mg 14.05 %
Manganese 0.75 mg 35.07 %
Phosphorus 99.87 mg 9.39 %
Potassium 0.47 mg 14 %
Selenium 4.26 Mcg 6.4 %
Sodium 4.72 mg 196.16 %
Zinc 0.78 mg 5.97 %

 

* Mg – Milli Grams
* Mcg – Micro Grams

Ingredients needed

Prepare Parupu Urundai:

Tuvar Dal / Thuvaram Parupu – 10 Grams
Channa dal / Kadalai Parupu – 20 Grams
Red Chilli – 5 Grams
Cumin Seed/ Jeera – 0.25 TableSpoon
Shallots (Chinna Vengayam) – 10 Grams
Garlic – 2 Count
Coconut_Shredded – 10 Grams
Coriander Leaves / Cilantro – 2 Sprig
Curry leaves – 1 Sprig

For Kuzhambu:

Sesame seed Oil – 2 TableSpoon
Mustard seeds – 2 Grams
Onions Raw – 10 Grams
Tomato – 10 Grams
Tamarinds – 15 Grams
Coriander Powder – 1 TableSpoon
Red Chilli powder – 0.5 TableSpoon
Turmeric Powder – 0.25 TableSpoon
Salt – 2 Teaspoon

The Preparation Methods:

Step 1: Wash & soak the dal (channa dal & tuvar dal) for 2 hours.Drain all the water & set aside.

Step 2: In a jar, grind the red chillies, salt, jeera & coconut coarsely. Now add the dal & grind it to a coarse , thick paste without adding water.

Step 3: To that paste , add finely chopped onions , garlic cloves , curry leaves, & coriander leaves. Mix well and make small sized balls out of it. Set aside.

Step 4: In a kadai , heat oil and splutter mustard seeds ,then add the finely chopped garlic cloves & onions. Saute well for a minute. Now add the chopped tomatoes & saute till mushy. Add turmeric & coriander powder, chilli powder. Mix well , boil for a minute in low flame.

Step 5: Then add the tamarind extract , salt with 2 cups of water. Allow it to roll boil for 5 minutes. Now drop the lentil balls one by one into the gravy.Do not stir immediately. Let the gravy boil for 2-3 minutes in low flame. Now stir the gravy carefully so that the balls are not broken.

Step 6: Cover & cook it in medium flame for 5-8 minutes till the balls get cooked & float on top.Take a ball, break it & see whether it is cooked completely. Now add the ground coconut paste , stir well & allow it to boil for 5 minutes. This gravy thickens as time proceeds. So add water accordingly.

Step 7: Transfer to the serving bowl & enjoy with plain rice.

Tips:
Beginners who dont want to cook the lentil balls directly in the tamarind sauce can steam the balls in an idli pot and add them at the end

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