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    Home

    Paruppu Urundai Kuzhambu

    July 11, 2022 By Aarthi 11 Comments

    Jump to Recipe Jump to Video Print Recipe

    Paruppu Urundai Kuzhambu Recipe with step by step pictures. This is made with Split Yellow Moong Dal, Coconut, Garlic

     

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    TABLE OF CONTENTS
    1. About Paruppu Urundai Kuzhambu Recipe
    2. Version 1: Paruppu Urundai Kuzhambu Recipe
    3. Version 2 : Paruppu Urundai Kuzhambu (with coconut)
    4. Paruppu Urundai Kuzhambu Recipe | Urundai Kulambu Recipe
    5. Version 3: Iyengar Style Paruppu Urundai Kuzhambu
    6. Version 4: Paruppu Urundai Kuzhambu Recipe (Pre cooking Dal)

    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

    1. 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.
    2. Grind all ingredients given in the gravy list except oil and coconut.
    3. 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.
    4. Now add the ground coconut in this along with enough water to make a sauce.
    5. 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.
    6. Switch off the flame and let it stand for 30 mins so that the flavours will mingle together.
    7. Serve hot with rice.
     
    Pictorial:
     
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    Ingredients needed for Dumplings

     

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    Put everything in a blender

     

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    add toor dal

     

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    and blend it

     

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    take it in a bowl

     

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    make small dumplings

     

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    do exactly same with everything

     

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    all steamed and ready to be dropped in gravy

     

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    take all your ingredients for gravy

     

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    add everything to the blender except oil and coconut

     

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    make it into a paste
     

     

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    add the masala

     

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    till all raw flavour goes away from it..and oil starts separating

     

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    now add coconut paste

     

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    pour some water

     

     
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    and bring it to boil

     

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    add the dumplings in

     

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    until oil separates from it

     

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    Serve


    Version 2 : Paruppu Urundai Kuzhambu (with coconut)

     
     
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    Paruppu Urundai Kuzhambu Recipe | Urundai Kulambu Recipe

    Paruppu Urundai Kulambu with step by step pictures. This is made with Split Yellow Moong Dal, Coconut, Garlic
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 25 mins
    Total Time 35 mins
    Course Main Course
    Cuisine Indian, South Indian
    Servings 5 servings
    Calories 134 kcal

    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

    Nutrition Facts
    Paruppu Urundai Kuzhambu Recipe | Urundai Kulambu Recipe
    Amount Per Serving (1 servings)
    Calories 134 Calories from Fat 108
    % Daily Value*
    Fat 12g18%
    Saturated Fat 10g63%
    Trans Fat 0.004g
    Polyunsaturated Fat 0.4g
    Monounsaturated Fat 1g
    Sodium 10mg0%
    Potassium 208mg6%
    Carbohydrates 7g2%
    Fiber 3g13%
    Sugar 3g3%
    Protein 2g4%
    Vitamin A 343IU7%
    Vitamin C 52mg63%
    Calcium 9mg1%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.
    Tried this recipe?Mention @yummytummyaarthi or tag #yummytummyaarthi!
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    Paruppu Urundai Kuzhambu recipe step by step pictures

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

    Version 3: Iyengar Style Paruppu Urundai Kuzhambu 

     
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    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.

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    2)Now it is well soaked.

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    3)Drain it.

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    4)Take dry red chillies in a blender

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    5)Crush it few times

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    6)Take soaked toor dal in the blender

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    7)Puree till little coarse.

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    8)Take it in a plate.

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    9)Add in salt, curry leaves and turmeric powder.

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    8)Mix well.

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    9)Shape it into loose balls. don't make the balls really tight, just make it loose.

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    10)Make all balls like this and set aside.

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    11)Heat gingelly oil in a pan.

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    12)Add mustard seeds, urad dal

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    13)Add in curry leaves

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    14)fenugreek seeds

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    15)Add a dash of asafoetida

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    16)Now add in sambar powder.

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    17)Mix gently

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    18)Add in tamarind water

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    19)Add in water as needed

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    20)salt.

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    21)Mix well

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    22)Bring it to a boil.

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    23)Take rice flour in a plate.

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    24)Coat the balls in the rice flour.

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    25)Drop the balls in boiling gravy

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    26)Cook for 15 to 20 mins till balls are cooked.

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    27)Now it is almost done.

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    28)Serve

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    29)Serve

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    Version 4: Paruppu Urundai Kuzhambu Recipe (Pre cooking Dal)

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    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

    1. Soak toor dal for 1 hour. Drain it and grind it coarsely in a blender with a dry chilli.
    2. Now heat oil in a kadai. Add the ground mix and saute for 3 to 5 mins till raw smell leaves from the mix. 
    3. Remove it to a bowl and let it cool a bit. Now shape it into small balls and set aside.
    4. Heat oil in a kadai. Add in all the seasoning ingredients and spice powders. Saute for 30- sec.
    5. Add in tamarind pulp and water. Season salt to taste and bring this whole thing to a boil
    6. Once it boils, add in the urundai one by one and once all the dumplings is added.
    7. Boil it for 2 mins, Simmer it for 8 mins.
    8. Serve.
     

    Paruppu Urundai Kuzhambu step by step pictures

     
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    Soak toor dal for 1 hour
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    Add in drained toor dal in a blender
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    add in dry chilli
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    Grind it to a coarse mix
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    remove it to a bowl
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    Heat a tsp of oil
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    add in ground mix
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    add some salt
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    Saute for 2 to 3 mins
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    now the raw smell has gone
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    remove it to a bowl
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    take small portion
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    shape it into balls
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    set aside
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    Heat oil in a kadai
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    Add in mustard seeds and urad dal
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    add in asafoetida
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    curry leaves
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    saute for 30 sec
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    add in chilli, coriander and turmeric powder
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    Saute for 30 sec
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    add in tamarind water
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    water
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    add some salt
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    bring this to boil
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    drop balls one by one
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    boil this for 2 mins
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    simmer for 8 mins
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    now the gravy is done
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    serve
     
     
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    • Kanava Kuzhambu Recipe
    • Vendhaya Kuzhambu Recipe
    • Double Beans Puli kuzhambu Recipe
    • Vendakkai Pulikari Recipe
    « Dal Tadka Recipe
    Mushroom Manchurian Recipe »
    Aarthi

    About Aarthi

    Over the past few years I’ve been on a mission to find and create recipes that I can make from scratch. I hope you enjoy the recipes on this blog as they are tried and true from my kitchen to yours!

    Reader Interactions

    Comments

    1. ANU

      at

      nice and yummy columbu...
      "Healthy Recipe Substitution" - HRS Event and SURPRISE Giveaway - Dec 20th to Mar 20th

      Reply
    2. Preeti Garg

      at

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

      Reply
    3. Veena Theagarajan

      at

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

      Reply
    4. Sharanya Skarp

      at

      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?

      Reply
      • Ani

        at

        Same for me too. I love all Aarthi recipes but this one didn't come out well.

        Reply
    5. Aarthi

      at

      @Sharanya SkarpI am not sure.

      Reply
    6. padmaja garlapati

      at

      Y don't u start in youtube

      Reply
    7. padmaja garlapati

      at

      Y don't u start in YouTube

      Reply
    8. Anonymous

      at

      Hi.. tried this.. very yummy.. thanks a lot for sharing such wonderful recipes..

      Reply
    9. Saranya Narayanan

      at

      3 stars
      Awesome 👏🏻 thank you

      Reply

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