Tanjore Paruppu Urundai Mor Kuzhambu

Name: Tanjore Paruppu Urundai Mor Kuzhambu
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 3 servings
Cuisine: Tamil Nadu, South Indian
Ingredients: 250 g tanjore paruppu urundai mor kuzhambu; 1 big lemon-sized tamarind; 10 small onions; 6 garlic cloves; 2 tbsp kuzhambu milagai thool; 1/2 tsp fenugreek seeds; 1 tsp mustard seeds; 3 tbsp gingelly oil; 1 sprig curry leaves; Salt to taste

தஞ்சாவூர் பருப்பு உருண்டை மோர் குழம்பு

By Ganesan Kannan

60 mins Serves 3 Hard Tanjore

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4.8Editor's Rating

Steamed chana dal dumplings dropped into a light coconut-buttermilk gravy — the Iyer-style Tanjore classic for hot rice.

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Method

1
Heat gingelly oil in a clay pot, splutter mustard and fenugreek, then fry small onions, garlic and curry leaves.
2
Add tanjore paruppu urundai mor kuzhambu and saute for 3 minutes.
3
Add kuzhambu milagai thool, fry on low flame for a minute so the raw smell goes.
4
Pour in thick tamarind extract with salt and simmer 20-25 minutes until oil floats on top.
5
Rest for an hour before serving — the kuzhambu tastes better the next day.

சமையல் குறிப்பு

உருண்டைகளை கடைசியில் சேர்த்து, அதிகம் கொதிக்க விடாதீர்கள்; தயிர் திரிந்துவிடும்.

Add the steamed urundais only at the end and never boil hard after — the curd will split.

Nutrition (per serving)

Calories: 262 kcal
Protein: 22 g
Carbs: 52 g
Fat: 5 g

Storage tips

Cool completely, store in a glass or steel container and refrigerate up to 2 days. Reheat on a low flame with a splash of water, never in a hurry.

4.8

புடலங்காய் சாம்பார்

50 mins• 5 4.2Medium Pin

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