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You are here: Home / Coconut / Paruppu Urundai Kulambu (Kuzhambu) / Lentils Dumplings cooked in a Spicy Coconut Sauce – Denser Dumplings Version

Paruppu Urundai Kulambu (Kuzhambu) / Lentils Dumplings cooked in a Spicy Coconut Sauce – Denser Dumplings Version

December 17, 2011 By Aarthi 24 Comments

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Hai Friends..Happy Saturday..Hope you all are enjoying your weekends..Today I made Chocolate Rolls with a special stuffing in the center..And that is a suspense, I will post it in the coming week. So wait for it..Now coming back to today’s recipe..

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. I have plans to post that too..So hope you can see so many paruppu urundai kulambu here in future..
Now off you go and check this version of this exotic gravy..
Ingrediants:
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
Method:
Soak toor dal for 2 hours, drain it. Grind all ingrediants 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 untill cooked through. Remove this and set aside until ready to use.
Grind all ingrediants 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 untill 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.
Pictorial:
Ingrediants needed for Dumplings
Put everything in a blender
add toor dal
and blend it
take it in a bowl
make small dumplings
put it in a steamer
do exactly same with everything
steam it
all steamed and ready to be dropped in gravy
take all you ingrediants for gravy
add everything to the blender except oil and coconut
make it into a paste
heat oil
add the masala
cook it
till all raw flavour goes away from it..and oil starts separating
now add coconut paste
and mix well
pour some water
and mix well
and bring it to boil
add the dumplings in
and simmer
cover and simmer
untill oil separates from it
Serve
This is best served with rice
I made sambar too
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Filed Under: Coconut, Fennel seeds, Garlic, Ginger, Gravy Dishes, Kulambu, Recent Recipes, Southindian, Tomato

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!

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Comments

  1. Nalini's Kitchen

    December 17, 2011 at 4:32 pm

    Delicious paruppu urudai kuzhambhu,we make it slightly different.this version sounds good.I love your earthenwares.I can feel the aroma of this kuzhambhu especially made in earthen pot.

    Reply
  2. Roshni

    December 17, 2011 at 6:40 pm

    wow! yummy… I make mine with Vathakozhambu as the base. I have been meaning to try with different base. Will try yours 🙂

    Reply
  3. Anzz

    December 17, 2011 at 10:07 pm

    The dish looks yummy. Now I am feeling hungry and its midnight here 🙁
    Anzzcafe has completed one year of blogging. I wish to thank you for your support and words of encouragement. You have been a sure motivator. Thanx

    Reply
  4. Nithu Bala

    December 18, 2011 at 12:04 am

    Dear Aarthi, This version of Urundai Kuzhambu is so good..I too make Urundai kuzhambu often but in different way..As always love your wonderful clicks..

    Reply
  5. Torviewtoronto

    December 18, 2011 at 12:15 am

    this looks wonderful delicious looking flavourful dish

    Reply
  6. Amina Khaleel

    December 18, 2011 at 1:06 am

    delicious recipe… very flavourful..

    Reply
  7. Gloria

    December 18, 2011 at 3:12 am

    Look absolutely delicious I love lentils:)

    Reply
  8. Hamaree Rasoi

    December 18, 2011 at 5:31 am

    Delicious and flavorful dumplings dear. Gravy looks so inviting and colorful.

    Deepa
    Hamaree Rasoi

    Reply
  9. Sharmilee! :)

    December 18, 2011 at 6:09 am

    Yummy kuzhambu my fav anytime…I dont steam it sperately just add the balls in the gravy itself to get it cooked…ur version of masala sounds flavourful too

    Reply
  10. Poornima Nair

    December 19, 2011 at 12:41 am

    Delicious!!

    Reply
  11. anthony stemke

    December 19, 2011 at 10:59 pm

    These dumplings look absolutely fantastic, I know the flavour will be exquisite.

    Reply
  12. Archana

    December 22, 2011 at 4:11 am

    new to me must try it out

    Reply
  13. Nirmala's kitchen

    January 8, 2012 at 10:20 am

    You too have a lovely blog and I saw your paruppu urundai kozhambu with a different grvy.Will soon try this.

    Reply
  14. Anonymous

    April 22, 2013 at 3:11 am

    Sure looks good will try this today

    Reply
  15. shanthikr

    June 20, 2014 at 1:37 pm

    Yummy dishes arthi….thanks…but for now..where didu get that pan, looked like terakotta…!!!

    Reply
  16. Aarthi

    June 21, 2014 at 5:18 pm

    @shanthikrI got it from my supermarket

    Reply
  17. foodieadamandcookieeve

    July 1, 2014 at 7:18 am

    Looks so yummm!!:)

    Reply
  18. MonicaRajagopal

    October 15, 2014 at 6:49 am

    Hi arthi
    Tried two of your recipes to a day. Urundai kozhambu and onion pakoda.. Both came out really well. Thanks for the recipe.. Your blog s super..

    Reply
  19. Keerthana Ravikumar

    December 17, 2014 at 6:50 am

    Yummy.. Thanks a lot for sharing..

    Reply
  20. Anonymous

    October 15, 2015 at 6:28 am

    What can be used in place of coconut and can we deep fry the dumplings instead of steaming…
    Please reply

    Reply
  21. Aarthi

    October 19, 2015 at 4:44 pm

    @Anonymousskip coconut and add some cashew paste..deep frying will make it completely diff

    Reply
  22. Swe Crafts

    February 16, 2017 at 12:18 pm

    I tried and it came out very well….thanks for posting yummy recipes

    Reply
  23. Purnima Selvamurugan

    February 26, 2017 at 11:20 am

    Am a regular follower of your recipes.. I tried this one, it came out perfect.. as usual, your clicks and step wise procedure, no one can beat you in this. Thanks a lot for making cooking so easy.

    Reply
  24. Sri

    August 16, 2017 at 2:57 pm

    Hi,
    I LOVE YOUR DISHES . I THINK YOUR PARUPPU URUNDAI KULAMBU IMAGE HAS BEEN COPIED BY THIS ADMIN. LINK – https://www.youtube.com/channel/UCugT87G7PHarRdlVDwKOzRw/videos

    Reply

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