Some recipes are not just food — they are memories served on a plate. Paruppu Urundai Kuzhambu, the traditional Iyengar-style lentil balls sambar, is one such dish that takes me straight back to the warmth of my grandmother’s kitchen and the laughter-filled holidays of childhood.
Paruppu Urundai Kuzhambu — the classic Iyengar-style dhal balls sambar —
instantly takes me to the golden days of my childhood vacations.
My grandmother used to prepare
this whenever all of us cousins gathered at her home. Though it’s a
time-consuming recipe, she would patiently make it in large quantities in her kal
chatti (stone vessel). The aroma that filled the kitchen was enough to make us
all eagerly wait for lunch.
The soft, spiced lentil balls
soaked in the tangy kuzhambu tasted like vadai dipped in sambar — comforting,
rich, and full of love. It was a wholesome dish too, packed with protein, fat,
and minerals.
Served hot with steamed white
rice, a drizzle of ghee, crispy potato curry, and papad, it made a perfect,
soul-satisfying meal. Even today, many make this dish, but nothing can quite
match the magic of my grandmother’s version. Somehow, we always ended up eating
more than our usual share!
If I could, I’d love to taste it
once again — the same flavor, the same warmth — and finish the meal happily
without even thinking of rasam or curd. Just Paruppu Urundai Kuzhambu, rice,
and a heart full of memories.
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