Feb 14, 2013

Amma's Paruppu Urundai Kulambu / Dal Dumplings cooked in a Coconut Sauce

There is nothing comforting for me than my mum's paruppu urundai kulambu. I have my version of it here, but i love this pone better than that because of its simplicity. It doesn't need cooking the dumplings separately or something like that, everything is done in one pot, that is the beauty of this dish.

Couple weeks back, during my stay in my mother's place, i enjoyed many of her meals. They were like so precious to me, because i was craving for them. Amma cooked a humble home cooked meal which is truly healthy but ofcourse deliciouse specially for me. She made this kulambu, bean poriyal, her famous pulikulambu, keerai thoran, flame roasted papad. The meal was liek heaven for me. I am longing for that meal even now..

I want to mention about the eating style of this kulambu, you have to break up the dumplings and mix it with the rice along with the gravy and enjoy it. This is not those melt in mouth dumplings, dumplings are meant to be little denser, but that is what makes it so delicious. And another important thing you should keep in mind is never add too much water to the dumpling mixture while grinding because if it is too loose and watery they may dissolve in the gravy once you add it. Try this and let me know how it turned out for you.

Preparation Time : 10 mins
Cooking Time : 20 - 25 mins
Serves - 4 to 5


Oil - 1 tsp
Mustard Seeds / Kaduku - 1 tsp

For Gravy :
Coconut - 1 cup grated
Dry red chilli - 3
Cumin Seeds / Jeerakam - 1 tsp
Turmeric Powder / Manjal Podi - 1 tsp
Salt to taste

For the Dal Dumplings:

Split Yellow Moong Dal / Pasi Paruppu - 1 cup
Coconut - 2 tblspn Grated
Dry Red Chilli - 1
Garlic - 2 cloves
Salt to taste


Take moong dal and start to roast it on a dry pan for 5 mins till they turn golden. Remove them to a bowl and wash them well.

Now take them in a blender along with other grinding ingredients for dumplings and make into a smooth paste, it need not be so smooth. 

Dont add too much of water to this. Now form balls out of this and set aside.

Now Take the grinding ingredients for gravy in a blender and make into a smooth paste by adding some water.

Heat a kadai. Add a tsp of oil and crackle some mustard seeds.

Pour the gravy masala into this and thin it out with some water.

Add salt to it and mix well.

Cook till it reaches to a boil. Now drop the dumplings on the boiling area one by one.

Let it cook on high heat for 5 mins. Dont stir too much.

After 5 mins simmer the flame and cook for 10 to 15 mins.

Now switch off the flame and serve it with rice.

Roast moong dal in a skillet
Roast till it turn golden..
Remove it to a bowl..You can wash at this stage
Now add in coconut, dry red chilli, salt and garlic 
and make into a paste
now form small balls out of it
Set this aside.
Take your ingredients for gravy, you will
need coconut, dry red chilli, cumin seeds and turmeric
add it to the same blender
and make into a smooth paste
heat a tsp of oil and crackle some mustard seeds
pour your masala in
add lots of water to it...
add some salt to it
bring it to a boil
once it boil, drop the balls one by one..
continue to cook
till the gravy is done



  1. Look completely creamy with dumpling... I never tried Coconut as a cream. Awesome

  2. nice and yummy and with moong dhal.. looks great!

  3. I prepared this Kuzhambu arthi but what happened is the balls were not soft but not hard also. It was like little rubbery do you know why?


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