Paruppu Urundai kulambu has become my recent favorite kulambu recipe. You might need to read the paruppu urundai kuzhambu recipe multiple times to get a hold of the complete process if you are trying this for first time
Paruppukulambu is almost the same as Dal tadka which is a very popular North Indian cusine. Paruppukulambu is prepared using lentils and the method differs from region to region with variety of ingredients
Paruppu Urundai Kulambu is a exotic south Indian side dish served along with rice. We can literally say as lentil balls(kofta) in a tamarind based kulambu(gravy)
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Kara Kulambu is a spicy gravy and one of the most popular gravy in South Indian cuisine. Kara kulambu can be served with hot rice along with any stir fries, or papads of your choice
IngredientsGarlic Cloves – 20 No. sShallots – 10 No. sTomato – 1Sambar Powder - 1 ½ tbspTamarind – 1” size ballMustard Seeds – ½ tspCurry leaves – fewOil – 2 tbspSalt to tasteMethodSoak tamarind in water (about ½ cup of water) for 15 minutes and prepare tamarind juice, keep aside
Don’t boil the kulambu more after adding the eggs. If you want kulambu thick, break one fresh egg and add it to the boiling kulambu and boil for few more minutes (3 minutes) till the egg gets cooked or else leave it
Paruppu Urundai Kuzhambu will be in the favorite list of many. On my initial stages of cooking, it was a big challenge for me to make this kuzhambu without breaking the paruppu urundai's in it
Many of the recipes like Uluthan kali, Uluthamparuppu sadham, Ellu thogayal, Kootan sadham, Thuvaram paruppu sadham, Pulli illa curry, Sodhi kuzhambu, Inji Pachadi are healthy, delicious and very special
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