Traditional Paruppu Urundai Kulambu recipe by Chef Sunder | Recipecheckr 

Today I have taken a south Indian special dish. It's a Traditional dish in Tamil. Paruppu Urundai kulambu has different varieties, such as Chettinad, Tanjore, and Agraharam styles. Some small ingredients may change with respect to an individual's taste. Today, we'll see restaurant-style Paruppu Urundai Kulambu. The important part is the consistency in the gravy. The dish has to be smooth when served in banana leaf so I'll tell you the tips and techniques to achieve the perfect consistency.
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Here are the ingredients for this Paruppu Urundai Kulambu.
Bengal gram dal - 1/4 cup
Toor dhal - 3/4 cup
Groundnut oil - 1 liter
Dry red chili - 5 nos
Mustard seeds - 1 tsp
Cumin seeds - 1 tsp
Coconut - 1 cup
Shallot - 1 cup
Tomato - 1 cup
Garlic - 1/2 cup
Curry leaves - a sprig
Turmeric powder - 1/2 tsp
Tamarind Water - 1/2 cup
Chilli powder - 1 tsp
Coriander powder - 1 tsp
Salt - As required
Asafoetida - 1/2 tsp
Jaggery - 1/2 tbsp
Fennel seeds - 1/2 tbsp
Gingelly oil - 3 tbsp
Thank you ‪@IDHAYAMMANTRA‬ for sponsoring this video.
Shop: idhayam.com/
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I hope to cover a wide range of recipes for our audience, and I believe this channel will either introduce you to the world of cooking or improve your skills from basic to a professional level with my hands-on professional cooking tips and techniques. I'm Chef Sunder, welcome to Recipecheckr
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