Paruppu Urundai Kuzhambu | பருப்பு உருண்டை குழம்பு | Ammavum Naanum Episode #30 | Rakesh Raghunathan
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- Опубліковано 12 вер 2024
- An heirloom recipe where lentil dumplings are cooked in a tamarind broth and tempered. This is rich in protein and is a well-balanced meal for a Sunday afternoon.
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Ingredients: Paruppu Urundai | Lentil balls
* Toor dhal/pigeon pea lentils - ½ cup or 125 gms
* Channa dhal - ½ cup or 125 gms
* Urad dhal - 100 gms
* Whole red chillies - 4 nos
* Green chillies - 2 nos
* Freshly grated coconut - 4 tbsp
* Coriander leaves - 3 tbsp
* Curry leaves - 1 sprig
Ingredients: Kuzhambu | Tamarind broth
* Tamarind - Medium size of a lemon
* Water - 500 ml
* Asafoetida -1 tsp
* Mustard seeds - 1 tsp
* Fenugreek seeds - 1 tsp
* Sambar powder - 3 tsp
* Salt
Method:
1. Soak tamarind and extract juice-using water.
2. Wash and soak lentils in water for 45 mins to an hour and grind coarsely with red chillies, green chillies and salt.
3. Mix in curry, coriander leaves and freshly grated coconut.
4. Check this mixture for salt.
5. Make irregular balls and place them on a steamer/ idly plates and steam till well cooked.
6. Use a toothpick to check if this is well cooked. Set aside.
7. Boil the extracted tamarind water along with salt and turmeric.
8. Once it boils add the sambar powder and let it boil.
9. In a separate wok, heat oil and temper with mustard, fenugreek seeds, curry leaves and red chillies and pour this over the boiling tamarind extract.
10. Once the raw smell fades, add the steamed lentil balls into the boiling tamarind mixture.
11. You can also crumble 2-3 lentil balls for the lentil mixture to thicken.
12. Serve hot and serve with rice.
Note:
* These lentil balls can also be served as is with chutney
* They can also be added into more kuzhambu / buttermilk curry.
Our Previous Episodes:
▶ Episode #29 (Thavalai Vadai) - • Thavalai Vadai | தவலை ...
▶ Episode #28 (Dhal Poori) - • Dhal Poori | தால் பூரி...
▶ Episode #27 (Kunukku) - • Kunukku | குணுக்கு | A...
▶ Episode #26 (Ennai Kathrikkai Kuzhambu) - • Ennai Kathrikkai Kuzha...
▶ Episode #25 (Poricha Rasam) - • Poricha Rasam / பொரித்...
▶ Episode #24 (Chettinad Mandi ) - • Chettinad Mandi | செட்...
▶ Episode #23 (Pavakkai Pitlai) - • Pavakkai Pitlai | பாகற...
▶ Episode #22 (Tomato Soup Rasam) - • Easy Tomato Rasam | த...
▶ Episode #21 (பூசனிக்காய் மோர் கூட்டு) - • Pooshnikkai More Kootu...
▶ Episode #20 (Vepampoo Rasam) - • Vepampoo Rasam/வேப்பம்...
▶ Episode #19 (Paccha More Kuzhambu Vadai) - • Pacchai More Kuzhambu ...
▶ Episode #18 (Karuveppilai Kuzhambu) - • Karuveppilai Kuzhambu ...
▶ Episode #17 (Murungakkai Masala Kuzhambu) - • Murungakkai Masala Kuz...
▶ Episode #16 (Mysore Rasam) - • Mysore Rasam / மைசூர் ...
▶ Episode #15 (Thengai Paal Pulao) - • Thengai Paal Pulao | A...
▶ Episode #14 (Chakkaravalli Kizhangu Varathu Araitha Kuzhambu) - • Chakkaravalli Kizhangu...
▶ Episode #13 (Kathrikkai Vendhaya Masiyal) - • Kathrikkai Vendhaya Ma...
▶ Episode #12 (Paccha More Kuzhambu Vadai) - • Paccha More Kuzhambu V...
▶ Episode #11 (Avaramani Kuzhambu) - • Avaramani Kuzhambu | அ...
▶ Episode #10 (Kalkandu Sadam) - • Kalkandu Sadam|கல்கண்ட...
▶ Episode #09 (Thengai Paal Arisi Upma) - • Thengai Paal Arisi Upm...
▶ Episode #08 (Puliyangai Rasam) - • Puliyangai Rasam | Amm...
▶ Episode #07 (Ven Pongal) - • Ven Pongal | Ammavum N...
▶ Episode #06 (Sundakkai Kuzhambu) - • Sundakkai Kuzhambu | A...
▶ Episode #05 (Peralam Vadai) - • Peralam Munthiri Vadai...
▶ Episode #04 (Kathrikkai Gothsu) - • Kathrikkai Gothsu | Am...
▶ Episode #03 (Vendhaya Oothappam) - • Vendhaya Oothappam | A...
▶ Episode #02 (Vazhakkai Kootu) - • Vazhakkai Kootu in Tam...
▶ Episode #01 (Poori Payasam) - • Diwali Special - Poori...
▶ Ammavum Naanum Teaser #02 - • Ammavum Naanum Teaser ...
▶ Ammavum Naanum Teaser #01 - • Ammavum Naanum Teaser ...
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Your Amma is so sweet. She reminded me of my mother,when she said, while adding the உருண்டை, உனக்காக,நாலு உருண்டை வைச்சிருக்கேன்,😁அதுதான் அம்மா.
தாராளமாக பரம்பரை பதிவுகள் தாராளமாக பார்த்து விட்டோம்.இனி புதுமைபயான சமையல்,இதே பொருட்களுடன்.பாராட்டுகள்.Waiting for your modern recipies with our local veges.Because our growing generations always need changes in every thing.Only.in Cooking, studies sports etc.Thank you very much for your mum and.yourself.
The idea of steaming the balls is nice!! My mom in law used to soak some rice along with the dals and add the ground mixture directly to the Kuzhambu.Rice has the binding effect and the balls never used to break.
Rakesh I do it directly only. The trick is that the stove is in low and drop the urandai slowly and it gets cooked in the tamarind water. The taste actually differs in this way. The urandai don’t become hard.
As usual lovely commradier and easy directions
I wash the mixie and put the water in the boiling sambar podi, puli combination and allow it to come to a boil and keeping it in high flame I add the urundais, and once all urundais are added, I lower the flame. Do not kindafy till the urundais start coming up. None of the urundais break.
I have not used ulundu and thengai, will try
Tried ur morekootu & parruppuurundai kuzhambu . It was superb in taste
Pl convey my Namaskarams to amma .she explains
S so much in in detail.🙏
First ever time i did this for my 7yr old favorite... tasted our of the world... I have always seen people use onion,sombu etc...this one best!!! As we don use onion and garlic ...I loved it! Thank you both
Amazing... !! 😍 My patti used to make best paruppu as mami says ... We usually start food only with paruppu saadham in my Patti's house... That is called as ayyarmalai paruppu ❤... It's the best paruppu I have ever tasted ... Still missing that kind of taste ..😍😍
நாங்கள் செட்டிநாடு பள்ளத்தூர்.
அரைப்பதில் பருப்புடன் சோம்பு சீரகம் வரமிளகாய் சேர்ப்போம் அரைத்த பின் சின்ன வெங்காயம் தேங்காய் பல் அல்லது துருவியது சேர்ப்போம். மறுபடியும் சின்ன வெங்காயம் முழுசாக பூண்டு தக்காளி வதக்கி உப்பு புளி மஞ்சள் தூள் மிளகாய் தூள் சேர்த்து
குழம்பு கொதித்ததும் அரைத்து வைத்த உருண்டையை ஆவியில் அவிக்காமல் அப்படியே பச்சையாகப் போடுவோம் , சிலர் வேக வைப்பர்
Nice Paruppurandai Kozhambu. Very well Presented👌🌺😊
Thank you so much for posting awesome traditional recipes !
Can I request you for arai puli Kuzhambu recipe ??
Thank you !🙏
Your mother is doing it so casually, really like ur conversations
My mother used to do this recipe. I still remember the taste. Very nice 👍 thanks a lot
Thanks for the receipe. In Karnataka we make it as sandige huli. Also what you mentioned about Dil leaves is called as "nucchina unde". Thanks for your love for kannadiga cuisine too. ♥️
Pls send him recipe na..so that he can show us..sounds slurpy!! :)
Oh u love sandige huli.. Want the recipe for that..
It's like ammaum bindhuum... I used to sit with my mom like this .. loving all your video and trying every one of them .the recipes are as great as you both ❤️
Nalla eruku. I prepare both mor kuyambu and puli kuyambu same day and put urundai. That solves the problem who ever interested can have either.
Superb recipes
Will try all
Made Ksheeraannam today. It was fantastic
Thks once again
So nice paruppu urandai kolambhu.Rakesh.Ammaa chaalaa bhaagunnai.so nice..Rakesk sweets.pls.
The way u prepare and explain......... I want to taste it now itself.........
It’s very tempting.
I prefer putting it directly. As Rakesh said we prepare paruppu urundai rasam frequently.
My favourite! My friends mom do this always when we go their house! WOW 😯
Ammavum neeyum kozhanjikkaradhu romba nalla irukku Rakesh. Take good care of her. Best always.
This is one of our family"s favourite receipie.
V.nice n Good method
Tnx a lot
Very nice recipe. We used to do jeera Milagu rasam and in that we add paruppu urundai as such how you made
Hi Bro. Ammas English fluency is very good. May I know what is her qualification. All your recipes are excellent.
Thank You for sharing.
Detailed explanation of kulambu.Thanks.please how to prepare moor kulambu with paruppu urundai
Dil leaves will be mixed with paruppu mix and steamed.
Wonderful paruppu urundai kuzhambu .So delicious
Nice Amma u r so cute Anna u r blessed
Favourite kozhambu
You both have a lovely time and love to hear you both conversing
My mother sometimes used to deep fry the urundais instead of steaming. Delicious flavour!
BTW, just watched you and heard you in QFR. Awesome!
Thanks so much 🙏🏻
Nice.Thank you.
I usually add the paruppu urundai directly. Luckily never crumbled :) combination sonathu romba nalalathu...never tried with mor kootu or pachadi..I have always made avarakkai or beans poriyal with it..
First time hearing adding urad dal,I use only tur dal but have never seen it breaking ,anyway would like to try this too😃
Superdid
My mum does it a little differently. So do I. I add a little rice flour & நல்லெண்ணெய் to the ground mixture with salt n slowly drop the balls into the boiling kuzhambu leaving time gaps before adding more balls. The end result is equally good & the balls dont break down at all. I have never steamed the balls. Must try n see the difference.
Tks for the recipe. Its a very gratifying recipe.. that i can say for sure!!
Steaming of the urundais will b just a short time, not like idlis, pbly like, half the time,.
Love this Rakesh a must try thanks for sharing this recipe amma
Excellent amma
Nice video more than the recipe i like to enjoy. Your conversation and learn the method of cooking the dish also
nice receipe , well explained also. here in this channel vegetarian recipes only aa brother?
Very nice,to learn small tips along with your conversations
Good to see you back sir...Me my amma n appa were big fans of you show Sutralam Suvaikalam. We were regular viewers on Ytube. Actually I started searching for tamil food blogs bcs of your show. My amma still asks for old episodes of sutralam suvaikalam. It was a fantastic show. Thank you.
So good to know. Cheers!
I remember Mami saying Rakesh does not like Fresh kothamalli👍
This is the most optimized version ever! Didn't have to use rice flour for binding at all and unimaginably fast 😊. Keep these traditional recipes coming!
Soooo addicted to your vedios and I keep waiting to watch ur vedios .great going both of u
@7:35... its called nuchina unde we call.... best steamed lentils... we can add methi or dill leaves... will served with chutney...
Nice recipe. Love watching your mother
Steaming the urundais is an awesome tip. We save a lot of time and the anxiety of ‘will it crumble’ ‘will it stay’ 😀.
My mother sometimes used to deep fry the urundais instead of steaming. Delicious flavour!
Mythili that’s very interesting.
Recipe for sambar powder and rasam powder please. Thanks
Very nice Mother and son duo. We have a slightly different style.
Wow.... Wow...... Super.....
I too make like this only.
Perfect 👌 nice recipe urundai kuzambu
Super receipe Amma and Rakesh
Love watching mom n U video👌🏻❤
V can even add onions to the batter.
Super
Rakesh heard your singing in Subha 's QFR.
விழியிலே கலந்தது song from Bhuvana our kelviquri.
Rakesh do sing for us more. You have recreated the song. Kudos.
RAMA be proud of your son.
Thank you so much 🙏🏼
Very very proud ofy son, rakesh, always!
Can you please share your sambar podi recipe?
Hi mam I need your sambar powder and rasam powder and puliogare powder and kozhambu thool.please show us.
i love this recipe....yummyyy....
I have a raw capsicum raita or keerai as an accompaniment
How come you know rakesh... it will also served with mor kolumbu...
Where get lump asefioda ...in tell me ..all menu u use ... Benefits
Remembering Amma.
Good mrg, very nice ,👌
When I makes Urandai it becomes hard how can I do this
Nice
Super ammma
AMMA 🙏 💝 💝
Sambar podi please
Wen did u use green chilly
Step 2 in the written Method ... see text below the UA-cam Video 2. Wash and soak lentils in water for 45 mins to an hour and grind coarsely with red chillies, green chillies and salt.
@@ESSPY61 thank u
Thavavada
Ragunathan lot of loose talks allow others to explain