I was so excited when Linda announced Toor dal as the ingredient for JFI this month! 🙂 We use this dal almost everyday and I have already posted so many recipes using toor dal!
But then for the event I definitely wanted to post something exclusive, a recipe that a lot of people have been looking for. So I decided on this recipe as my entry for JFI Toordal hosted by Linda of Out of the Garden. Thanks for hosting the event Linda! 🙂 My MW version of this recipe is published in Tupperware Cook book! 🙂
Ingredients
For the dumplings
- Toor dal – 1 cup
- Red chillies – 3 nos
- Coriander leaves – 4 twigs
- Salt – to taste
For the sambhar(gravy)
- Tamarind – lemon sized ball
- Sambhar powder – 2 teaspoons
- Hing – 1/4 teaspoon
- Turmeric powder – 1/4 teaspoon
- Salt to taste
Method
- Wash and soak the toordal for 1 hour. Drain well and grind to a thick paste with salt and red chillies.
- Wash and chop the coriander and mix with the toordal paste.
- Soak tamarind in hot water for some time and take out the pulp to make 3 cups of tamarind juice. You can also use tamarind pulp stored in freezer.
- Take the tamarind juice in a thick bottomed pan. Add hing, sambhar powder, turmeric powder and salt to tamarind juice and boil on a medium flame.
- Make 2 inch balls out of the toordal paste and add 1 ball at a time to the boiling tamarind water (sambhar).
- Once the ball rises up add one more ball. Remove the balls as they rise up and keep in another container.
- After cooking all the balls this way, add all the balls to the sambhar again and cook for 5 minutes on a low flame.
- Your sambhar is ready to be served with rice or rotis.
Latha mam thats my favourite….But my mother and MIL make by steaming these balls ….Should try this method tooo,but wont it get crumbled??how come its coming perfect to you…!!!
I like eating that urundai as such….Thanx for the method..:))
Rajeshwari, steaming makes the balls slightly harder. I too steam if I am in a hurry. If the paste is thick and the sambhar is boiling the balls won’t break!:) latha.
I have this on my blog too… we steam the balls in rasam 🙂
http://chefatwork.blogspot.com/2007/08/paruppu-urundai-dal-dumplings-and.html
We can steam in rasam or moor kuzhambu raaga!:) latha.
Thats true Latha mam…It will not get soaked in the kuzhambu …Will try this method next time…:))
You are correct…If we steam,It is not getting soaked…Will try it out the next time…:))
I was planning to make this from a recipe of Tamilnadu cookbook I have!! Looks delicious. I have never tasted it before. Great entry Latha. May be I will. I have heard they Undes break up easily in the dal unless you steam them first. Ahhh!!:D
Undes will not break if the paste is thick Asha! If you are not confidant steam for just 3 minutes in MW. Steaming till they get cooked fully will make them hard and undes won’t soak well!:) latha.
hi lathama
this one is my favourite.today i am going
to try ur method.thanks
kamala
Hi Latha -These look yummy! I have tasted Parrup Urandai Kolumbu but never attempted to make it as scared my dumplings will break, but your now giving us so much cionfidence that i might venture out trying it by myself!
Looks so delish. I bet it wuld b great with thosai. Yummy yum.
I have always made toor dal sambar but never tasted their dumplings in sambar. Looks delicious and a great entry.
This is one recipe I have bookmarked and definitely will be making ,thx for sharing!
This is a real favorite of mine but I’ve always steamed it. My paati makes it this way i’ve been meaning to try this method but am always scared about it breaking. That’s a good tip abt cooking for 3 mins in MW before adding. Will try that… Thank you!
This looks yum lathamma…nice entry!
Parrupu urundai kuzhambu looks very nice Lathamma.. I have tried this once but ended with hard urundais.. will try ur method some time.
Hope ur diwali was great.. just now had a chance of looking at ur diwali posts.. mixture and icecream cake looks very nice.
Toordal dumpling in sambar is very delicious, very authentic entry. I have to try this :,)
I had this dumplings with moru kuzhambu, one of my husband’s friends mom made this. They were soooo delicious. We had it with idiappam.
I know this is one of my husband’s fav. Finally I got the recipe. I will try it sometime. Thanks for posting it. Looks delicious
I had heard so much about this unde in sambhar. I was very skeptical as I thought they might break. But loved loved loved your idea of making balls and steaming them in the MW as said to Asha. I will try it during the weekend. Beautiful recipe Latha.
Also congratulations for your recipe in the Tupperware cookbook. That is huge and shows your skill and creativity.
the kulambu sounds delicious! this is new to me. nice entry 🙂
Hi Latha, this looks delicious!! Perfect breakfast for a very cold morning, with frost on the ground this would warm you right up! Can’t wait to try. Thanks so much for this lovely contribution to JFI-Toor Dal! 🙂
Linda
I love this recipe…. Will try it soon…. Thanks
I make this with channa dal. Just recently saw it in a another blog too. Nice kuzhambu ma. Oru vai kudunga please.
Very nice recipe Latha, It reminds me of Rasam Vada!
Looks Yummy!
The kuzhambu looks delicious. Nice entry!
Wow, that is one recipe! thanks for sharing, I can almost smell the aroma -great entry
Wonderful! I had this at a friend;s house and loved it. I will try it out soon!! I love your blog since I am an Iyengar from Mysore area :-). I tried out your peanuts and they were great. You are correct, I never seem to have anything left over to put away HA HA HA!!!
Wow! This is a new recipe for me. It looks so delicious!
I also loved this recipe because it does not contain tomatoes!
Thank you
Hi Latha,
Hi,
Am blogging this recipe again as a model recipe in the 1001 Sambar cookbook at http://ramkicooks.blogspot.com
/Thanks for the recipe.. keep ’em coming !
Hai Latha
Just saw ur paruppu urundai kuzambu recipe. Remembering my ma’s kai pakkuvam. Somethings are classic u will remember even when u become older. I luv to eat this. Thx for bringing that traditional recipe out.
[…] Paruppu Urundai Kuzhambu (Toor dal dumplings in sambhar) I was so excited when Linda announced Toor dal as the ingredient for JFI this month! [image] We use this dal almost […] […]