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
