Paruppu Urundai Kuzhambu is a traditional South Indian kuzhambu recipe made with toor dal, chana dal, onions and tomatoes. Delicate dal balls also known as paruppu urundai is cooked in a tamarind coconut gravy. This kuzhambu is one of the most popular recipe in the Iyengar community along with Ennai kathirikai kulambu. In this recipe post I have shared 2 version of making paruppu urundai kuzhambu, authentic version (using onions and tomatoes) and my mom's recipe which uses coconut gravy base. Learn how to make paruppu urundai kuzhambu with step by step pictures and video.
Paruppu Urundai Kuzhambu
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 have shared the recipe below this post.
About Paruppu Urundai Kuzhambu
Paruppu urundai kuzhambu is a traditional South Indian kuzhambu recipe which is packed with protein. Delicate dal balls are cooked in a tangy tamarind coconut based gravy. This is served with steamed rice but it can be enjoyed with idli, dosa or even chapati.
Paruppu urundai is usually served with rice. There is a special way of eating it. This is how you do it. you have to break up the dumplings (paruppu urundai) and mix it with the rice along with the gravy and enjoy it.
And another important thing you should keep in mind is never add too much water to the dumpling mixture while grinding because it makes the balls dense and cause the balls to dissolve in the gravy once you add it. Best side dish to serve with paruppu urundai kuzhambu is beans usili, carrot usili, brinjal poriyal, baby potato roast.
Watch Paruppu Urundai Kuzhambu
Paruppu Urundai Kuzhambu Ingredients
These are the ingredients for making paruppu urundai
Toor Dal & Chana Dal - I use equal proportion of toor dal and chana dal.
Coriander & Curry leaves - adds aroma and flavour to the dal balls.
Onion & Garlic - I like to add finely chopped onions to add moisture for the balls.
Dry Red Chillies & Fennel Seeds - don't add too much chillies because the dal balls will turn out too spicy.
These are the Ingredients for making kuzhambu
Onion, Tomato & Green Chillies - vegetables are finely chopped, you can even add the ingredients in food processor.
Tamarind - soaked in water and juice is extracted for sourness. Instead of tamarind you can use tamarind pulp.
Coconut - freshly grated coconut is ground with roasted gram dal, to add thickness to the gravy.
Spice powder - coriander powder, chilli powder and turmeric powder is added.
Tempering - whole spices is tempered in gingelly oil.
How to Make Soft Urundai for Paruppu urundai kuzhambu
Some of the most common issues people face when making paruppu urundai is the balls turn out hard. Sometimes the balls disintegrate when we add it into the kuzhambu. Here are some of my tips and tricks for making the perfect tasting traditional paruppu urundai kuzhambu.
Dal Measurements
I like to use ½ cup toor dal and ½ cup chana dal. You can increase chana dal measurement upto ¾ cup.
Soaking dals
Make sure you wash and soak dals for 3 hours. Don't soak more than 4 hours. soaking dal will make the dals softer which allows them to steam faster.
Grinding & Shaping
Don't add water when grinding the mixture. Also don't grind the mixture too smooth. Make it slightly smoother than masala vada mixture. When shaping don't pack it tight, instead shape it gently.
Pre-steaming
Some recipes mentions to cook the shaped dal balls straight in the kuzhambu which may cause the balls to break and disintegrate as they cook. I shape the balls and steam cook for 8 to 10 minutes before adding it to kuzhambu which results a fool proof way of making paruppu urundai kuzhambu.
Steaming method
You can steam the balls in a idli steamer or bamboo steamer like I did. If using bamboo steamer, I like to line the steamer with muslin cloth to prevent it from sticking to the pot.
More Kuzhambu Recipes you can try
Expert Tips
- The kuzhambu should be made little thin because the dal balls will absorb some of the liquid as they cook also it thickens when the gravy cools down.
- Adjust tamarind, salt and jaggery as per your taste.
- You can use more green chillies if you want it spicy.
- Make sure you finely chop onions and tomatoes which form the base of the gravy.
How to Make Paruppu Urundai Kuzhambu (Stepwise Pictures)
1)Soak toor dal and chana dal for 2 to 3 hours. I used half cup of chana dal and toor dal in this recipe.
2)Strain the dal in a seive. Take the dal in a blender. Add in dry red chillies, fennel seeds and garlic in the blender.
3)Make this into a coarse paste without adding water.
4)Take it in a bowl. Add in finely chopped onions, coriander leaves and curry leaves. Season with salt.
5)Mix the dal mixture really well. This is your parupu urundai filling.
6)Take small portion from the mixture and shape it into small balls.
6)Do this for all your dal filling.
7)Place the dal balls in a steamer. You can place it in idli steamer .
8)Place it in a steamer and steam cook for 8 to 10 minutes.
9)Grind coconut with roasted gram dal to a smooth paste.
10)Heat gingelly oil in a kadai. Add in tempering ingredients in hot oil and let them sizzle in oil.
11)Add in finely chopped onions.
12)Add in salt and turmeric powder.
13)Saute them for 2 to 3 minutes in the oil.
14)Add in ginger garlic paste and green chillies.
15)Add in tomatoes.
16)Cook till tomatoes turn mushy. it will take around 5 to 6 minutes.
17)Add in kashmiri chilli powder.
18)Add in coriander powder.
19)Mix well. Saute them for 2 minutes or so.
20)Pour in tamarind water.
21)Pour in extra water. Add salt to taste.
22)Bring this to a full boil.
23)Once it starts to boil. Add in the steamed balls one by one.
24)Boil this on medium heat for 5 minutes.
25)Add in the coconut paste.
26)Add in a tsp of jaggery (which is optional)
27)Cover and simmer for 10 minutes.
28)Serve.
My Amma's Paruppu Urundai Kuzhambu Recipe
This version of making paruppu urundai kuzhambu is how my amma makes it. It doesn't use onions, tomatoes. It is made with coconut base. The balls is made with moong dal.
Ingredients
- 1 tsp Oil
- 1 tsp Mustard Seeds / Kaduku
For Grinding
- 1 cup grated Coconut
- 3 Dry red chilli
- 1 tsp Cumin Seeds / Jeerakam
- 1 tsp Turmeric Powder / Manjal Podi
- Salt to taste
For Paruppu Urundai
- 1 cup Split Yellow Moong Dal / Pasi Paruppux
- 2 tblspn Grated Coconut
- 1 Dry Red Chilli
- 2 clovesGarlic
- Salt to taste
How to Make Amma's Paruppu Urundai Kuzhambu
1)Take moong dal and start to roast it on a dry pan for 5 mins till they turn golden.
2)Remove them to a bowl and wash them well.
3)Now take them in a blender along with other grinding ingredients for urundai and make into a thick paste, it need not be so smooth.
4)Don't add water when grinding. You can sprinkle little water when making paste.
5)Now form balls out of this and set aside.
6)Take ingredients for making kuzhambu (gravy)
7)Now Take the grinding ingredients for gravy in a blender and make into a smooth paste by adding some water.
8)Heat a kadai. Add a tsp of oil and crackle some mustard seeds.
9)Pour the gravy masala into this and thin it out with some water.
10)Add salt to it and mix well.
11)Cook till it reaches to a boil. Now drop the dumplings on the boiling area one by one.
12)Let it cook on high heat for 5 mins. Don't stir too much. After 5 mins simmer the flame and cook for 10 to 15 mins.
13)Now switch off the flame and serve it with rice.
📖 Recipe Card
Paruppu Urundai Kuzhambu (Urundai Kulambu Recipe)
Ingredients
For Paruppu Urundai
- ½ cup Toor Dal
- ½ cup Chana Dal
- 1 tsp Fennel Seeds
- 3 Garlic
- 2 Dry Red Chillies
- 1 medium Onions chopped finely
- ¼ cup Coriander Leaves chopped finely
- 2 sprig Curry leaves chopped finely
- Salt to taste
For Tempering
- 3 tbsp Gingelly Oil
- 1 tsp Mustard Seeds
- 1 tsp Urad dal
- 1 tsp Cumin seeds
- ½ tsp Asafoetida
- 1 Dry Red Chilli
- 2 sprig Curry leaves
For Kuzhambu
- 1 large Onion chopped finely
- 2 tbsp Ginger Garlic Paste
- 2 slit Green Chilli
- 1 tsp Turmeric Powder
- 2 large Tomato chopped finely
- 1 tbsp Kashmiri Chilli Powder
- 2 tbsp Coriander Powder
- 1 gooseberry size Tamarind
- Water
- 2 tsp Jaggery
- Salt to taste
For Grinding
- 1 cup Fresh Coconut
- 1 tbsp Roasted Gram Dal (pottu kadalai)
Instructions
Pre-preparation
- Take dals in a bowl and wash it 2 to 3 times. Soak dals for 2 to 3 hours.
- Take tamarind in a bowl, cover with 1 cup of water and let it soak for 10 minutes. Squeeze tamarind with water, strain the pulp and set aside.
- Take coconut and roasted gram dal in a blender and make into a smooth paste. Set aside.
Making Paruppu Urundai
- Soak toor dal for 2 hours, strain the dals. Take dal in a blender, add in fennel seeds, garlic and dry red chillies. Grind all ingredients given for dumplings into a coarse paste. Don't add water when grinding.
- Take the ground paste in a bowl. Add in onions, coriander leaves, curry leaves and salt. Mix well. Form small balls out of it and arrange it in a steamer plate which is lined with a clean muslin cloth. Steam this for 8 to 10 minutes until cooked through. Remove this and set aside until ready to use.
For Making Paruppu Urundai Kuzhambu
- Heat oil in a wide pan. Add in tempering spices and let them sizzle for a minute. Add in chopped onions, sprinkle some salt and turmeric powder and saute for 2 to 3 minutes till light golden.
- Add in ginger garlic paste and green chillies and saute for a minute. Add in tomatoes and saute for 3 to 4 minutes until it gets mushy. Add in kashmiri chilli powder, coriander powder and saute for a minute.
- Add in tamarind water, some more water and mix well. Season with salt and bring this to a boil.
- Once the mixture boils, drop the steamed dumplings in this. Mix well and cook for 5 minutes. Add in coconut paste and mix well. Season with extra salt and jaggery and cook on medium flame for 10 minutes until oil floats on top.
- Switch off the flame and let it stand for 30 mins so that the flavours will mingle together. Serve hot with rice.
Notes
- The kuzhambu should be made little thin because the dal balls will absorb some of the liquid as they cook also it thickens when the gravy cools down.
- Adjust tamarind, salt and jaggery as per your taste.
- You can use more green chillies if you want it spicy.
- Make sure you finely chop onions and tomatoes which form the base of the gravy.
Nutrition
If you have any questions not covered in this post and if you need help, leave me a comment or mail me @[email protected] and I’ll help as soon as I can.
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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