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  • Paruppu Urundai Kuzhambu

Paruppu Urundai Kuzhambu

Posted on May 16th, 2017
by Sowmya Venkatachalam
Categories:
  • All Recipes
  • Kuzhambu
4.16 from 13 votes
The tasty dal dumplings in a tangy gravy is a wonderful dish for a plain rice. It is a famous South Indian traditional Kuzhambu.
Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Jump to Recipe Jump to Video Print Recipe
Reading Time: 6 minutes

Paruppu urundai kuzhambu is a very special and delicious kuzhambu variety. The tasty dal balls in a tangy gravy is a wonderful dish for a plain rice.  It is a famous SouthIndian traditional Kuzhambu variety. Some traditional dishes are so close to our heart. This Paruppu Urundai kuzhambu is one such recipe. My Grand mother makes this awesome dish and she has her own touch or should i say secret ingredient, not that i know of, but somehow her version of this kuzhambu tastes much more yummier. Thinking itself makes me drooling :-). Serve this delicious Paruppu Urundai Kuzhambu with hot steaming rice along with a teaspoon of ghee or sesame oil along with 2-3 paruppu urundai.

Tips for making Paruppu Urundai Kuzhambu:

  1. We can use only toor dal instead of toor dal and chana dal.
  2. Soak the dal overnight or for atleast 1-2 hours.
  3. Grind the dal to a coarse paste instead of smooth paste.
  4. Adjust the quantity of red chili according to your spice needs.
  5. We can make dumplings out of the dal mixture and steam the dumplings instead of cooking in tamarind juice.
  6. Coating the dal balls in rice flour prevents the dal balls from breaking in the kuzhambu.
  7. Make sure to dilute the tamarind juice so we have enough time to cook the dal balls.

You may also try:

  1. Paruppu Urundai Mor Kuzhambu
  2. Anjarapetti Kuzhambu
  3. Puliserry 
  4. Keerai Aviyal Kuzhambu
  5. Iru Puli Kuzhambu

Recipe Card for Paruppu Urundai Kuzhambu

Paruppu Urundai Kuzhambu Recipe
Pin Recipe

Paruppu Urundai Kuzhambu

Course: Kuzhambu
Cuisine: Indian, South Indian, Tamilnadu
Prep Time: 1 hour
Cook Time: 30 minutes
Total Time: 1 hour 30 minutes
Servings: 4 people
Calories: 53kcal
Author: Sowmya Venkatachalam
The tasty dal dumplings in a tangy gravy is a wonderful dish for a plain rice. It is a famous South Indian traditional Kuzhambu.
Print Recipe

Ingredients

  • ½ cup Toor Dal (Pigeon pea) 1 cup = 250 ml
  • ¼ cup Split Bengal Gram (Channa Dal / Kadalaparuppu)
  • 1 lemon size Tamarind
  • 2 tbsp Sambar Powder
  • 1 pinch Asafoetida (Asafetida / Hing)
  • ¼ tsp Turmeric
  • 2 sprig Curry Leaves
  • 2 tbsp Rice Flour
  • 1½ tsp Salt

For Grinding

  • 3 Red Chilies
  • ½ tsp Salt
  • ¼ tsp Asafoetida (Asafetida / Hing)

For Tempering

  • 2 tbsp Sesame Oil
  • 1 tsp Mustard Seeds
  • ¼ tsp Fenugreek seeds
  • 1 tsp Split Bengal Gram (Channa Dal / Kadalaparuppu)
  • Few Curry Leaves

Instructions 

  • Soak the tamarind in 1 cup hot water water and extract the juice
  • Soak the dals in water for 1-2 hours. After 2 hours, take small quantity of soaked dals with the chillies,salt and hing in a mixer.
  • Once the chilies are crushed in the mixer, add the remaining dals and grind it once. The dals should not be ground finely in the mixer, they can be coarse. Keep this aside. 
  • Take the ground dal coarse paste in a bowl, add turmeric powder and curry leaves. Mix well
  • In a pan, pour the oil and add mustard seeds when the oil is hot. When the mustard seeds begins to sputter add fenugreek seeds, channa dal and fry it till it becomes light golden. Add the curry leaves and saute it for a second.
  • Now add sambar powder and fry it for 30 seconds in medium flame. Add the tamarind extract in the pan along with asafoetida and salt. Normally for a vathakuzhambu, we add a thick extract of tamarind juice, but for paruppu urundai kuzhambu, the tamarind extract should be in a thin consistency. Add 1 more cup of water and dilute the tamarind extract.
  • Allow the tamarind juice to boil till the raw smell goes off. The reason for diluting the tamarind juice is that the lentil balls are cooked directly in the tamarind extract which will make the balls dissolve a little and that will make the kuzhambu thick atlast.
  • Make small balls out of the dal paste and keep it ready. Now take 1 teaspoon of rice flour in a plate. Coat each dal dumpling with rice flour.
  • Gently add the rice flour coated dal ball to the boiling tamarind extract. Repeat the same for the remaining dal paste. Allow the kuzhambu mixture to boil till the parupu urundai are cooked completely in the kuzhambu and do not stir the kuzhambu for the first 1-2 minutes else it will make the balls break in tamarind extract.
  • After 5 minutes gently stir the kuzhambu and allow the lentil balls to cook completely. Test if the lentil balls are cooked by taking a lentil ball and break it with spatula. See if the inner side of the lentil balls are cooked and if so, then we can swtich off the flame.
  • Now the Parupu urundai kuzhambu is ready to serve with plain rice

Video

Notes

Other Traditional Kuzhambu Varieties to try:

  1. Paruppu Urundai Mor Kuzhambu
  2. Anjarapetti Kuzhambu
  3. Puliserry 
  4. Keerai Aviyal Kuzhambu
  5. Iru Puli Kuzhambu

Nutritional Info

Nutrition Facts
Paruppu Urundai Kuzhambu
Amount Per Serving (1 cooked urundai)
Calories 53 Calories from Fat 18
% Daily Value*
Fat 2g3%
Monounsaturated Fat 1g
Sodium 8mg0%
Carbohydrates 8g3%
Fiber 3g13%
Sugar 1g1%
Protein 2g4%
Vitamin A 1350IU27%
Vitamin C 6.6mg8%
Calcium 640mg64%
Iron 0.5mg3%
* Percent Daily Values are based on a 2000 calorie diet.
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INSTRUCTIONS WITH STEP BY STEP PICTURES:

  • Soak the tamarind in 1 cup hot water water and extract the juice.

  • Soak the dals in water for 1-2 hours.

  • After 2 hours, take small quantity of soaked dals with the chillies,salt and hing in a mixer.

  • Once the chilies are crushed in the mixer, add the remaining dals and grind it once. The dals should not be ground finely in the mixer, they can be coarse.  Take the ground dal coarse paste in a bowl.

  • Add turmeric powder and curry leaves. Mix well

  • In a pan, pour the oil and add mustard seeds when the oil is hot. When the mustard seeds begins to sputter add fenugreek seeds, channa dal and fry it till it becomes light golden. Add the curry leaves and saute it for a second.

  • Now add sambar powder and fry it for 30 seconds in medium flame.

  • Add the tamarind extract in the pan along with asafoetida and salt. Normally for a vathakuzhambu, we add a thick extract of tamarind juice, but for paruppu urundai kuzhambu, the tamarind extract should be in a thin consistency. Add 1 more cup of water and dilute the tamarind extract. Allow the tamarind juice to boil till the raw smell goes off. The reason for diluting the tamarind juice is that the lentil balls are cooked directly in the tamarind extract which will make the balls dissolve a little and that will make the kuzhambu thick atlast.

  • Make small balls out of the dal paste and keep it ready.

  • Now take 1 teaspoon of rice flour in a plate. Coat each dal dumpling with rice flour.

  • Gently add the rice flour coated dal ball to the boiling tamarind extract. Repeat the same for the remaining dal paste. Allow the kuzhambu mixture to boil till the parupu urundai are cooked completely in the kuzhambu and do not stir the kuzhambu for the first 1-2 minutes else it will make the balls break in tamarind extract.

  • After 2 minutes gently stir the kuzhambu and allow the lentil balls to cook completely. Test if the lentil balls are cooked by taking a lentil ball and break it with spatula. See if the inner side of the lentil balls are cooked and if so, then we can swtich off the flame.

  • Now the Parupu urundai kuzhambu is ready to serve with plain rice

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Sowmya Venkatachalam

IT Engineer turned full time Food Blogger. I ♡ FOOD. I also love food blogging. Did you make a recipe? Tag @Subbusktichen on Instagram. I WANNA SEE!

20 Comments Hide Comments

Rachael Vee says:
May 1, 2013 at 12:14 am

Mami this reminded of my young days when my mother and grandmother used to make during summer vacation in Palghat. Love this urundai kuzhambu.
I went home today to make by did not have time to soak the dals and grind, luckily had adai maavu and used it instead of the dal mixture.
Came out really well, my husband and teenage daughter loved it.

Thanks for reminding these stuff which we had forgotten all about it.

Reply
ramya anand says:
June 16, 2013 at 6:03 pm

I tried this and it came out perfect the first time itself!

Reply
Anonymous says:
October 31, 2013 at 6:18 pm

Hello Mami thanks for sharing this recipe. Is it compulsory to use rice flour? What can be used to substitute the rice flour?

Reply
Anonymous says:
July 7, 2015 at 4:18 am

Hello Mami, I tried this and the curry was fantastic, even my neighbours loved it. However only hitch is that the paruppu urundai was hard in the center. Any reason why?
Also I missed to use the rice flour it was still great. Any reason why we use the rice flour

Reply
subbuskitchen says:
July 7, 2015 at 7:18 pm

Hi, one reason is you would have made the balls really tight which would have made the balls really dense to get cooked inside. So next time, try to make it little loose so that it gets cooked and become soft

Reply
Viji Mohan says:
September 26, 2015 at 6:14 am

Mama thank you….it's come out very well…..Ur recipes simply a reminder of my amma's….u r doing a great n excellent service

Reply
N.Subramanian says:
February 10, 2017 at 4:17 pm

Mami thank you very much. Reminds me of those days when MOM used to make this. Miss her. Thanks will definitely try out.

Reply
Srinath Kothai says:
May 20, 2017 at 5:05 pm

Super

Reply
Anonymous says:
July 8, 2017 at 4:33 pm

Tried this and it tasted just awesome! Everyone in my family loved the taste.

Reply
Lakshmi says:
April 8, 2018 at 11:09 am

Urundai dissolved in gravy. Reason?

Reply
Sowmya Venkatachalam says:
April 10, 2018 at 12:42 am

Have you dusted with rice flour?

Reply
Lakshmi says:
April 8, 2018 at 11:10 am

Urundai dissolved in gravy

Reply
Shyamala says:
March 18, 2019 at 5:33 pm

Shall we mix onion along with urunai?

Reply
Sowmya Venkatachalam says:
March 18, 2019 at 9:33 pm

traditionally we won’t mix up, but we can do any variations. We can even add masala and make the urundai like masala balls.

Reply
Sujaya Narayan says:
August 5, 2019 at 2:07 pm

After grinding the dal, we either fry it in a little oil or steam pressure it like idlis…this way the balls will not dissolve.

Reply
Sowmya Venkatachalam says:
August 6, 2019 at 7:18 pm

Thanks for sharing your way Sujaya. Will try surely.

Reply
Sakunthala Devi R says:
May 18, 2020 at 9:50 am

Thank you for the simple recipe ma’m. It came out very well, just that we used corm flour instead of rice flour.

Reply
Sowmya Venkatachalam says:
May 19, 2020 at 3:45 am

Happy to hear Sakunthala. Thanks

Reply
Anonymous says:
May 21, 2020 at 2:30 pm

What other dishes go well with this and rice?

Reply
Sowmya Venkatachalam says:
May 22, 2020 at 1:44 am

Any stir-fry vegetables like potato fry,ladyfinger fry goes well with this kuzhambu. The cooked dal itself will be so good to have with rice.

Reply

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