Paruppu Urundai Kuzhambu Recipe with step by step pictures. This is made with Split Yellow Moong Dal, Coconut, Garlic
Paruppu Urundai Kulambu
I am with another favorite recipe of mine. Amma makes paruppu urundai kulambu often and actually we calls it as “Urundai Kulambu”. She makes it entirely different and I will post the recipe soon. I saw this recipe in internet and was so eager to make it. The dumplings in this recipe is not the softer ones, it makes denser dumplings..And they are perfect to mix with rice and eat. I will make the softer ones too and post it. I have a version of iyengar paruppu urundai kulambu too which I got from one of my friend. Have plans to post that too. So hope you can see so many paruppu urundai kulambu here in future.
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.
About Paruppu Urundai Kuzhambu Recipe
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 of course delicious specially for me. She made this kulambu, bean poriyal, her famous puli kulambu, keerai thoran, flame roasted papad. The meal was like 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.
Version 1: Paruppu Urundai Kuzhambu Recipe
Ingredients for Paruppu Urundai Kuzhambu
For Lentil Dumplings:
- Toor Dal / Tuvaram Paruppu / Split Pigeon Peas – 1 cup
- Onion – 1 chopped
- Ginger – 1 inch piece
- Garlic – 6 cloves
- Green Chilli-1
- Fennel Seeds / Saunf / Sombu-1 tsp
- Salt – to taste
For Gravy:
- Onion – 1 large chopped
- Tomato-3 chopped
- Ginger -1 inch piece
- Garlic – 6 cloves
- Green Chilli-1
- Chilli Powder -1 tsp
- Coriander Powder / Malli Podi -1 tblspn
- Turmeric Powder / Manjal Podi -1 tsp
- Fennel Seeds / Saunf / Sombu -1 tblspn
- Salt to taste
- Coconut – ½ cup ground
- Oil – 3 tblspn
How to Make Paruppu Urundai Kuzhambu
- Soak toor dal for 2 hours, drain it. Grind all ingredients given for dumplings into a coarse paste. Form small dumplings out of it and arrange it in a steam plate. Steam this for 15-20 mins until cooked through. Remove this and set aside until ready to use.
- Grind all ingredients given in the gravy list except oil and coconut.
- Heat oil in a wide pan and add the masala in this. Cook this until oil separates from this, this will take around 10-15 mins.
- Now add the ground coconut in this along with enough water to make a sauce.
- Bring it to boil and drop the steamed dumplings in this. Simmer it for 10-15 mins until the dumplings absorb all flavours and oil separates from the gravy.
- Switch off the flame and let it stand for 30 mins so that the flavours will mingle together.
- Serve hot with rice.
Version 2 : Paruppu Urundai Kuzhambu (with coconut)
Paruppu Urundai Kuzhambu Recipe | Urundai Kulambu Recipe
Ingredients
- 1 tsp Oil
- 1 tsp Mustard Seeds / Kaduku
- For Gravy :
- 1 cup grated Coconut
- 3 Dry red chilli
- 1 tsp Cumin Seeds / Jeerakam
- 1 tsp Turmeric Powder / Manjal Podi
- Salt to taste
- For the Dal Dumplings:
- 1 cup Split Yellow Moong Dal / Pasi Paruppu
- 2 tblspn Grated Coconut
- 1 Dry Red Chilli
- 2 clovesGarlic
- Salt to taste
Instructions
- 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.
Video
Paruppu Urundai Kuzhambu recipe step by step pictures
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| Roast moong dal in a skillet |
Version 3: Iyengar Style Paruppu Urundai Kuzhambu
Iyengar Paruppu Urundai Kuzhambu Recipe with step wise pictures. Delicious iyengar paruppu urundai kuzhambu which taste great with rice. This is a simple version of kuzhambu which is easy to make as well. I am kind of addicted to paruppu urundai kuzhambu. I have three varieties of this gravy in my blog already and this is the fifth one. This kuzhambu is completely satisfying and i loved the lentil dumplings so much when mixed with hot rice.Similar Recipes,
Ingredients for Iyengar Paruppu Urundai Kuzhambu
FOR PARUPPU URUNDAI:
- Toor Dal / Tuvaram Paruppu - 1 cup
- Dry Red Chilli - 2
- Turmeric Powder / Manjal Podi - 1 tsp
- Salt to taste
- Curry leaves a sprig
- Rice Flour as needed
FOR KUZHAMBU:
- Gingelly Oil / Indian Sesame Oil - 2 tblsp
- Mustard Seeds / Kaduku - 1 tsp
- Urad dal / Ulundu Paruppu - 1 tsp
- Fenugreek Seeds / Vendayam - ¼ tsp
- Asafoetida / Hing / Kaya podi a pinch
- Curry leaves a sprig
- Sambar Powder - 2 tblsp
- Tamarind - 1 small lime size
- Salt to taste
- Water as needed
How to Make Iyengar Paruppu Urundai Kuzhambu
- Soak toor dal for 2 hours. Drain and set aside.
- Take dry chilli in a blender, pulse few times till coarse.
- Add in toor dal and puree till little coarse. Shape it into balls and set aside.
- Take oil in a pan, add mustard, urad dal, asafoetida, fenugreek and curry leaves and let them fry.
- Add in sambar powder and mix well.
- Add in tamarind pulp, water and salt. Mix well. Bring it to a boil.
- Take each ball, roll it in rice flour and drop in kuzhambu. Boil for 15 mins.
- Cook till done. Serve
Pictorial:
1)Take toor dal in a bowl and wash it well. Soak it in water for 2 hours.
2)Now it is well soaked.
3)Drain it.
4)Take dry red chillies in a blender
5)Crush it few times
6)Take soaked toor dal in the blender
7)Puree till little coarse.
8)Take it in a plate.
9)Add in salt, curry leaves and turmeric powder.
8)Mix well.
9)Shape it into loose balls. don't make the balls really tight, just make it loose.
10)Make all balls like this and set aside.
11)Heat gingelly oil in a pan.
12)Add mustard seeds, urad dal
13)Add in curry leaves
14)fenugreek seeds
15)Add a dash of asafoetida
16)Now add in sambar powder.
17)Mix gently
18)Add in tamarind water
19)Add in water as needed
20)salt.
21)Mix well
22)Bring it to a boil.
23)Take rice flour in a plate.
24)Coat the balls in the rice flour.
25)Drop the balls in boiling gravy
26)Cook for 15 to 20 mins till balls are cooked.
27)Now it is almost done.
28)Serve
29)Serve
Version 4: Paruppu Urundai Kuzhambu Recipe (Pre cooking Dal)
This kuzhambu is so simple to make, because it has no veggies in it. Just a spicy tamarind gravy which is the base for this kuzhambu. Precooking toor dal and then it is shaped into balls and cooked in a tamarind gravy.
Ingredients for Paruppu Urundai Kuzhambu
For Paruppu Urundai:
- Toor Dal / Tuvaram Paruppu - 1 cup
- Dry Red Chilli - 1
- Oil - 1 tsp
- Salt to taste
For Kuzhambu:
- Oil - 1 tsp
- Mustard Seeds / Kaduku - 1 tsp
- Urad dal / Ulundu Paruppu - 1 tsp
- Asafoetida / Hing / Kaya Podi - a pinch
- Curry Leaves a sprig
- Chilli Powder - 1 tsp
- Coriander Powder / Malli Podi - 1.5 tblspn
- Turmeric Powder / Manjal Podi - 1 tsp
- Tamarind Pulp - 2 tblspn
- Water - 2 cup
- Salt to taste
How to make Paruppu Urundai Kuzhambu
- Soak toor dal for 1 hour. Drain it and grind it coarsely in a blender with a dry chilli.
- Now heat oil in a kadai. Add the ground mix and saute for 3 to 5 mins till raw smell leaves from the mix.
- Remove it to a bowl and let it cool a bit. Now shape it into small balls and set aside.
- Heat oil in a kadai. Add in all the seasoning ingredients and spice powders. Saute for 30- sec.
- Add in tamarind pulp and water. Season salt to taste and bring this whole thing to a boil
- Once it boils, add in the urundai one by one and once all the dumplings is added.
- Boil it for 2 mins, Simmer it for 8 mins.
- Serve.
ANU
nice and yummy columbu...
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Preeti Garg
Look completely creamy with dumpling... I never tried Coconut as a cream. Awesome
Veena Theagarajan
nice and yummy and with moong dhal.. looks great!
Sharanya Skarp
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?
Ani
Same for me too. I love all Aarthi recipes but this one didn't come out well.
Aarthi
@Sharanya SkarpI am not sure.
padmaja garlapati
Y don't u start in youtube
padmaja garlapati
Y don't u start in YouTube
Anonymous
Hi.. tried this.. very yummy.. thanks a lot for sharing such wonderful recipes..
Saranya Narayanan
Awesome 👏🏻 thank you