Healthy and yummy Paruppu Urundai Khuzhambu | பருப்பு உருண்டை குழம்பு and Masal Vadai | மசால் வடை using Murungai Keerai

ByPremalatha Aravindhan


This is the usual menu at my mom’s place on puratasi satardays.I used to prepare paruppu urundai khuzhambu by normal method but this time want to try my mom’s method using murungai keerai(drum stick leaves).In that same flour she will prepare masal vadai.Only the list of ingredient is long but the taste is delicious.Do try this method and you will say that mom method always the best.Here is the recipe


Ingredients:


For Paruppu Urundai:
1 and 1/2 cup Channa Dal

Toor Dal a handful

1 Medium sized Onion,chopped finely

1/3 tsp Fennel Seeds
2-3 Dry Red Chilly

1 cup drum stick leaves,washed and drained
2 Garlic pods finely chopped

Few Coriander Leaves,chopped finely
1 Sprig Curry Leaves,chopped finely

1 inch Ginger,chopped finely

Coconut 2 Tsp(optional)

Salt to taste


For Kuzhambu:


1 tsp Oil
1 Medium sized Onion,chopped

1 Tomato,chopped
1 Sprig Curry Leaves

1 tsp Fennel seeds Powder

1/2 tsp Mustard seeds

1 tsp Chili powder

2 tsp Coriander powder
1/3 tsp Turmeric powder

1 cup Tamarind Extract
Few Drum Stick Leaves for Garnishing
Salt to taste



Method:

  • Soak the channa dhal and toor dhal in water for about one hour and drain the water completely.Reserve 2 tbsp of dal for masal vadai.
  • Grind the remaining dal coarsely with red chilly,fennel seeds and salt.
  • Add only tsp of water while grinding,because the batter should not be watery.
  • Reserve some batter for vadai and transfer the remaining grinded dal into a large mixing bowl,add coriander leaves,curry leaves,onion,ginger,garlic and mix them well.
  • Finally add the drum stick leaves,if u want u can add the grated coconut also at this stage and mix well.
  • Make lemon sized balls and keep aside.Lets prepare the Kuzhambu.

  • Heat oil in a kadai,add mustard seeds into it.Once the seeds splutter,add onion,tomato and curry leaves,fry them for a while.
  • Add tamarind extract,fennel seed Powder,turmeric powder, chilly and coriander powder and cook in medium flame,till raw smell goes.
  • Slowly drop the dal balls one by one,cover and cook for few minutes.
  • Don’t stir the gravy because the balls will break.If you feel the ball may break then you can either steam the balls in idly steamer and add it to the gravy.I add directly into it.Cover it with a lid and cook until the balls are cooked well.
  • When it boils well garnish with drum stick leaves,this gives nice flavor to the gravy.

  • Paruppu Urundai Khuzhambu is ready to serve.

Masal Vadai:



Ingredients:


Paruppu urundai batter
2 tbsp Soaked dal
Oil for Frying


Method:

  • We are going to use the same paruppu urundai batter for vadai.Add the reserved dal and urundai batter.
  • Mix them well.
  • Wet the hand and make a small ball.
  • Flatten the ball using thumb.
  • Heat the oil and drop the vadai slowly.
  • Fry the both side and take it out.

Enjoy the delicious vadai with unique flavour.That’s makes a simple lunch into feast. 


Have a nice day!

Hi, welcome to premascook.com! My name is Prema and I am the cook, baker, writer, photographer, and publisher of this site.Cooking and cuisine have always been at the heart of fine living, celebrating the community and its efforts. A meal has never been anything to take for granted in my life and this blog is a greater reflection of that simple idea.

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65 Comments

  4. Romba supera irukku prema…Ithu varai muranga keeraiyil sapithathu kidayathu…Love the clicks..

    Amma used to make it with mudakathan keerai…I don’t remember the name properly..

    Sure tell to amma to try with this keerai…We have this tree at home..

    Reply

  16. குழம்பு+வடை 2ம் சூப்பர்ர்..நல்லா ஒரு பிடி பிடிப்பேன்.எங்கம்மாவும் இப்படிதான் செய்வாங்க..

    Reply

  25. the picture where you are holding up the vadai reminds me of Karuva chuth as shown in movies where the heroine hold up the sieve to look at the moon 🙂

    Reply

  42. all those pics made me really hungry! I noticed that you have not steamed the dal balls. its a different method. Quite some work but worth the effort. have to make them sometime!

    Reply

  43. i love kuzumbu very much!!!my mil used to this often…adding fennel seeds powder is very interesting n surely it give nice flavour to the curry!! balls looks perfect n yummy!nice click!

    Reply

  50. What a lovely meal. It reminds of those we had while in Nepal. Yours looks and sounds delicious. I hope you have a great day. Blessings…Mary

    Reply

  52. perfect meal combo.. very nicely presented. it tempts me so much.. love ur blog.. wonderful variety of recipes. very happy to follow you and learn more from your blog..

    Reply

  53. Hi Premalatha, thanks for visiting my space and your lovable comments. I’m amazed by the array of excellent Tamil dishes that you have presented here – each with step by step pics for clear understanding. I’m happy to follow u too 🙂 Keep up the good work!!

    Reply

  58. wow…the parippu urundai curry is making me drool…slurp… wish i could have some right now with some rice…masala vadai looks yummy too.

    Reply

  63. ooh ! la la !! paruppu undai kozhambu is somethign my grandmom used to make (of course without onion-garlic).. but ur version seems heavenly 🙂 🙂 Slurp ! slurp ! definitely bookmarked !

    Reply

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