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    Paruppu Urundai Kuzhambu

    Last Updated On: Apr 8, 2025 by Aarthi

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    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 served in a steel karahi

    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.

    Table of Contents

    • About Paruppu Urundai Kuzhambu
    • Watch Paruppu Urundai Kuzhambu
    • Paruppu Urundai Kuzhambu Ingredients
    • Expert Tips
    • How to Make Paruppu Urundai Kuzhambu (Stepwise Pictures)
    • My Amma's Paruppu Urundai Kuzhambu Recipe
    • 📖 Recipe Card
    • Paruppu Urundai Kuzhambu (Urundai Kulambu Recipe)

    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

    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

    ingredients for making paruppu urundai 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.

    top angle paruppu urundai kuzhambu served in a steel karahi

    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.

    paruppu urundai dal mixture and shaped into balls

    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.

    paruppu urundai steaming in bamboo steamer

    More Kuzhambu Recipes you can try

    • Nadan Mambazha Kuzhambu Recipe
    • Spicy Mutton Masala Recipe
    • Meen Kuzhambu Recipe
    • African Fish Curry Recipe
    • Puli kuzhambu Recipe
    • Mambazha Pulissery Recipe
    paruppu urundai kuzhambu in the kadai

    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.
    paruppu urundai kuzhambu served with steamed rice in a bowl

    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.

    toor dal and chana dal soaking in water

    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.

    dal, dry red chillies, fennel seeds and garlic in a blender

    3)Make this into a coarse paste without adding water.

    grind to a paste without adding water

    4)Take it in a bowl. Add in finely chopped onions, coriander leaves and curry leaves. Season with salt.

    add onions, coriander leaves, curry leaves, salt to dal mixture

    5)Mix the dal mixture really well. This is your parupu urundai filling.

    paruppu urundai dal mixture

    6)Take small portion from the mixture and shape it into small balls.

    paruppu urundai shaped into balls

    6)Do this for all your dal filling.

    dal mixture shaped in balls

    7)Place the dal balls in a steamer. You can place it in idli steamer .

    dal balls placed in steamer

    8)Place it in a steamer and steam cook for 8 to 10 minutes.

    paruppu urundai steaming in bamboo steamer

    9)Grind coconut with roasted gram dal to a smooth paste.

    coconut and gram dal in a blender

    10)Heat gingelly oil in a kadai. Add in tempering ingredients in hot oil and let them sizzle in oil.

    tempering spices in oil

    11)Add in finely chopped onions.

    add onions to oil

    12)Add in salt and turmeric powder.

    add salt and turmeric powder

    13)Saute them for 2 to 3 minutes in the oil.

    saute onions till golden brown

    14)Add in ginger garlic paste and green chillies.

    add green chillies and ginger garlic paste

    15)Add in tomatoes.

    add chopped tomatoes

    16)Cook till tomatoes turn mushy. it will take around 5 to 6 minutes.

    saute till tomatoes turn mushy

    17)Add in kashmiri chilli powder.

    add in kashmiri chilli powder

    18)Add in coriander powder.

    add in coriander powder

    19)Mix well. Saute them for 2 minutes or so.

    saute spices with onions and tomatoes

    20)Pour in tamarind water.

    pour in tamarind water

    21)Pour in extra water. Add salt to taste.

    add more water

    22)Bring this to a full boil.

    bring it to a boil

    23)Once it starts to boil. Add in the steamed balls one by one.

    drop in paruppu urundai in boiling water

    24)Boil this on medium heat for 5 minutes.

    cook for 5 minutes

    25)Add in the coconut paste.

    add coconut paste

    26)Add in a tsp of jaggery (which is optional)

    add jaggery

    27)Cover and simmer for 10 minutes.

    cover and cook on low heat

    28)Serve.

    paruppu urundai kuzhambu done

    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.

    Amma's Paruppu Urundai Kuzhambu Recipe

    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.

    roasting moong dal

    2)Remove them to a bowl and wash them well.

    moong dal roasted

    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.

    grind moong dal mix with garlic, coconut and chillies

    4)Don't add water when grinding. You can sprinkle little water when making paste.

    dal made into paste

    5)Now form balls out of this and set aside.

    dal shaped in balls

    6)Take ingredients for making kuzhambu (gravy)

    ingredients for kuzhambu

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

    grind to a smooth paste

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

    tempering mustard in oil

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

    add coconut paste and water

    10)Add salt to it and mix well.

    add salt to kuzhambu

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

    add dal balls to boiling kuzhambu

    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.

    Amma's Paruppu Urundai Kuzhambu ready

    13)Now switch off the flame and serve it with rice.

    Amma's Paruppu Urundai Kuzhambu served with beans poriyal

    📖 Recipe Card

    Paruppu Urundai Kuzhambu (Urundai Kulambu Recipe)

    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.
    5 from 1 vote
    Print Pin Rate
    Prep Time: 15 minutes minutes
    Cook Time: 30 minutes minutes
    Total Time: 45 minutes minutes
    Servings: 6 servings
    Calories: 267kcal

    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

    Serving: 1servings | Calories: 267kcal | Carbohydrates: 32g | Protein: 8g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Sodium: 46mg | Potassium: 409mg | Fiber: 10g | Sugar: 8g | Vitamin A: 1217IU | Vitamin C: 72mg | Calcium: 91mg | Iron: 3mg
    Tried this recipe?Mention @yummytummyaarthi or tag #yummytummyaarthi!
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    Tamarind Paste 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. Preeti Garg

      at

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

      Reply
    2. Veena Theagarajan

      at

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

      Reply
    3. 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
    4. Aarthi

      at

      @Sharanya SkarpI am not sure.

      Reply
    5. padmaja garlapati

      at

      Y don't u start in youtube

      Reply
    6. padmaja garlapati

      at

      Y don't u start in YouTube

      Reply
    7. Anonymous

      at

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

      Reply
    8. Saranya Narayanan

      at

      3 stars
      Awesome 👏🏻 thank you

      Reply
    5 from 1 vote (1 rating without comment)

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