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Paruppu Urundai Kuzhambu – Step by Step Recipe

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Paruppu Urundai Kuzhambu

The very first time when I tried paruppu urundai kuzhambu I felt it was a very lengthy process with few confusions and was disturbing amma now and then so thought I should have this in my space with stepwise for my readers and for my future reference as well 🙂 So here goes the recipe with stepwise:

Paruppu Urundai Kuzhambu

Paruppu Urundai Kuzhambu – Ingredients

Preparation Time : 3 hrs | Cooking Time : 30 mins | Serves : 2
Recipe Category: Side dish | Recipe Cuisine: South Indian

Toor dal (Thuvaram paruppu) – 1/2 cup
Channa dal (Kadala paruppu) – 1/4 cup
Small Onion – 10
Tamarind – 1 lemon sized ball
Coconut grated(optional) – 1 tbsp
Red chillies – 2
Fennel(Sombu) – 1/2 tsp
Chilli powder – 1 tsp
Coriander powder – 2 tsp
Salt – to taste

To saute and grind to a paste:

Coconut – 1/2 cup
Small onion – 6 to 8
Tomato – 1
Fennel Seeds – 1/2 tsp

To temper :

Oil – 1.5 tbsp
Thalippu Vadagam – 1 tsp
Curry leaves – few
Small Onion – 8 to 10
Garlic – 5
Curry leaves – 1 tbsp

Method:

  1. Heat oil – add the items under ‘to saute and grind’ except coconut and fennel seeds. Add it along with coconut and fennel seeds and grind it to a fine paste.Set aside.
    How to make paruppu urundai kuzhambu - Step1
  2. Add lemon sized tamarind in 1/4 cup water, extract juice and mix with the grinded paste and keep aside. Soak the dals in water for 2 hrs.
    How to make paruppu urundai kuzhambu - Step2
  3. Then drain water from the dal, grind it with red chillies, fennel and salt to a semi coarse mixture. Do it in batches if you are using a small mixer like me. No need to add water while grinding.Collect it in a bowl , add coconut and mix well. Adjust salt at this stage.
    How to make paruppu urundai kuzhambu - Step3
  4. Make lemon sized balls out of it and keep aside. Heat oil in a kadai and add the ingredients under ‘to temper’ one by one saute for 2mins until onions start browning.
    How to make paruppu urundai kuzhambu - Step4
  5. Add 3 cups of water with chilli and coriander powder and allow it to boil. Once the water starts boiling, simmer and gently add the lentil balls one by one taking care not to mush it.
    How to make paruppu urundai kuzhambu - Step5
  6. Allow it to get cooked, dont turn over which will make the balls mushy. Once the balls are cooked it will become firm, then you can turn over once and thats the stage you have to add the grinded paste + tamarind pulp.Add required salt and mix well. Now let the gravy thicken and boil for few minutes until oil seperates. Simmer it after boiling and let it cook for another 2-3 mins. When the gravy is as thick as in the below pic, Switch off and garnish with chopped coriander leaves.
    How to make paruppu urundai kuzhambu - Step6

I have watched amma making it many times and wanted to give a try and this is the 2nd time I’m trying it myself….Its my favorite gravy with rice. The lentil balls in coconut tamarind sauce tastes best, I luv it even with dosas and chapathis. This seems to be a lengthy process but once you taste it am sure you will not regret for the pain taken.
Paruppu Urundai Kuzhambu


My Notes:

  • I was very much skeptical about adding the lentil balls as such in the gravy but it works fine. I’ve heard from my friends that the balls need to be steamed before adding it to the gravy but I find adding it directly is messfree and easy.
  • Be careful in turning over the balls before its cooked. Also add them only after the water starts boiling and dont forget to simmer after the balls are added.
  • The texture of the balls is purely your choice, we usually like it a bit smooth. You can make it even more coarse too.

Paruppu Urundai Kuzhambu


Reader Interactions

Comments

  6. எனக்கு மிகவும் பிடித்த பருப்பு உருண்டை குழம்பு….அழகாக தெளிவான படங்கள்…படங்களை காட்டி ஆசையினை கிளப்பிவிட்டிங்க…வாழ்த்துகள்…

    Reply

  8. Smashing recipe,I kept reading and thought you would probably deep fry these balls,but the fact that they went straight to the soup,makes this so yummy and also healthy with zero amount of frying. I will be trying this very soon:)!!!

    Reply

  14. This is a superb post. I have had this in my aunt's place and now your post reminds me of it. Will give it a try soon 🙂

    Lovely clicks to show the steps. Keep rocking dear 🙂

    Reply

  16. Wow..kudos to ur patience for posting a step by step recipe of an authentic kuzhambu dish!…:)..I am sure it will be helpful to many learners!
    Homely looking kuzhambu 🙂

    Reply

  24. I loooove paruppu urundai kuzhambu and the ones my paati and mom make are so soft. My mom always says that I shdn't roll it too tight or it will turn out hard. Yours looks perfect and I'm craving for it right now.

    Reply

  62. This is new to me, post is very descriptive and elaborate… this is of great help and the recipe looks very delicious ! Will try once.
    I had seen this in the menu of a restaurant we visited recently and had thought about you 🙂

    Reply

  64. Thanks for dropping by my site .This kulambu is my favorite and is in my drafts .Will be posting it soon but my version is different.Will try yours for a change .

    Reply

  86. I like the fact that the balls need not be steamed in this recipe and the pics look delicious. will give it a try this week and let you know how it turned out to be. 🙂

    Happy Holidays.

    Siri

    Reply

  96. Hi sharmilee mam I tried this recipe today it comes out really good.. But little bit the balls becone tight thank u for ur wonderful receipes really very much helpful for me as a new home maker

    Reply

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