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    You are here: Home / RandomPosts / Paruppu Urundai Kulambu Recipe

    Paruppu Urundai Kulambu Recipe

    Last Updated On: May 26, 2024 by Sharmilee J

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    Paruppu Urundai Kulambu is a traditional South Indian gravy made using lentils, onion, tomato along with other herbs and spices. Paruppu Urundai Kuzhambu is a must try at home for its taste and ideal to be relished with rice. Learn to make Paruppu Urundai Kuzhambu Recipe with step by step pictures and video.

    paruppu urundai kuzhambu served in a  kadai

    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. Now that I am making it at ease after few years of making thought I should have this recorded in my space for my readers and for my future reference as well.

    Jump to:
    • What is Paruppu Urundai Kulambu?
    • Paruppu Urundai Kuzhambu Video
    • Paruppu Urundai Kuzhambu Ingredients
    • How to make Paruppu Urundai Kuzhambu Step by Step
    • Expert Tips
    • Serving and Storage
    • FAQS
    • 📖 Recipe Card

    What is Paruppu Urundai Kulambu?

    ‘Paruppu Urundai’ means lentil balls and Kulambu / Kuzhambu means gravy or curry. Paruppu Urundai Kulambu is dal or lentil balls cooked in a tangy tamarind coconut based gravy.

    Paruppu Urundai Kuzhambu is one of the popular recipes in Iyengar community. This curry is served with steamed white rice and use the leftovers as side dish for idli, dosa, chapathi etc.

    The making of Paruppu Urundai Kuzhambu is a bit tricky as you need to cook the dal balls without breaking while cooking. With years of cooking it now I have shared all the tips and tricks to make perfect Paruppu Urundai Kuzhambu.

    There are few ways to cook the balls, some steam cook and add it to curry, but amma’s method of making involves cooking the balls in the gravy itself – this way is best as the flavor is more while balls and gravy is cooked together. It also helps in thickening the curry.

    paruppu urundai kuzhambu servedwith rice

    Paruppu Urundai Kuzhambu Video

    Similar Recipes

    • Puli Kulambu
    • Garlic Curry
    • Mochai Kulambu
    • Pakoda Kulambu
    • Masala Kulambu

    Paruppu Urundai Kuzhambu Ingredients

    • Dal (Lentils) – I always use a equal measure of toor dal and chana dal for this curry.
    • Onion – Both small onion and big onions are used here. Small onion enhances the taste of this curry.
    • Red chillies, Fennel seeds – Red chillies is added for spice and fennel seeds is for flavor.
    • Tomato, Tamarind – Tomato and tamarind is added to give tanginess to this curry.
    • Coconut – Freshly grated coconut is grind and added to thicken the gravy.
    • Spice Powders – Turmeric powder, red chilli powder and coriander powders are sued.
    • Tempering – A basic tempering is done using mustard seeds, garlic and, curry leaves.
    • Garnish – Coriander leaves is added at the end as it gives a nice flavor to this gravy.
    paruppu urundai kuzhambu ingredients

    How to make Paruppu Urundai Kuzhambu Step by Step

    1.To a bowl add 1 small lemon sized tamarind along with little warm water. Crush well to extract juice from it. Strain and discard the remains.

    strain and extract tamarind juice

    2.Tamarind juice is ready, set aside.

    tamarind juice is ready

    3.Rinse 1/2 cup toor dal, 1/2 cup chana dal well and soak in water for 3 hours.

    soak dals

    4.Add 1/4 cup coconut along with 1/4 teaspoon fennel seeds, little water.

    add coconut, fennel seeds

    5.Grind it a smooth paste and set it aside.

    grind it to a fine paste

    6.After 4 hours, drain water from dal completely add it to a mixer jar along 4 red chillies and 1 teaspoon fennel seeds.

    grind it to a coarse mixture

    7.Grind it a slightly coarse mixture. You can sprinkle water only if needed. The mixture should be thick, this is one of the important step.

    added to a bowl

    8. Add 1/4 cup chopped big onion, 2 tablespoon coconut, salt to taste, 1/2 tablespoon curry leaves, 1/2 tablespoon coriander leaves.

    add other ingredients

    9.Mix it well.

    mix it well

    10.Make lemon sized balls like this.

    shape into small balls

    11.Repeat to finish. Set aside.

    all balls are ready

    12.Heat 3 tablespoon oil, add 1/2 teaspoon mustard seeds let it splutter. Then add few curry leaves, 6 garlic cloves.

    temper the items in oil

    13.Add 1/2 cup small onion saute until it turns transparent.

    add onion and saute

    14.Add 1 big tomato roughly chopped. Saute until it turns mushy and raw smell leaves.

    add tomatoes and saute until mushy

    15.Add salt to taste, 1/4 teaspoon turmeric powder, 1 teaspoon chilli powder, 2 teaspoon coriander powder.

    add spice powders

    16.Give a quick saute.

    give a quick saute

    17.Add 2 cups water.

    add water

    18.Let it come to a rolling boil.

    bring to a rolling boil

    19.Simmer and then add the prepared balls gently.

    add the prepared balls

    20.All the balls are added.

    let it cook

    21.Cook covered for 5 minutes then gently turn over the balls and cook covered for another 5 minutes.

    cook covered for few minutes

    22.Once the balls are cooked add extracted tamarind juice along with coconut paste along with little water.

    add tamarind juice, coconut paste

    23.Give a quick mix gently. Let it boil for a good 10 minutes or until oil separates.

    boil for 10 minutes

    24.Add 1 tablespoon coriander leaves and switch off.

    add coriander leaves

    25.Paruppu Urundai Kulambu is ready!

    paruppu urundai kuzhambu is ready

    Enjoy this with hot rice.

    paruppu urundai kuzhambu served in a  kadai

    Expert Tips

    • Dal mixture – The dals need to be soaked well then drained completely. Also while grinding make sure to sprinkle water and get a thick mixture. If you add more water then the balls will start dissolving when added to the gravy.
    • Texture – The texture while grinding should be slightly coarse.
    • Cooking the balls – Add the balls only after the water starts to boil well. Make sure to simmer while you add the prepared balls. Cook covered then gently turn over to other side and cook. Add tamarind juice and coconut paste only when the balls are cooked completely. First when I started cooking this gravy, 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 mess free and easy.
    • Consistency – The consistency of the gravy should be slightly thick as it thickens with time.

    Serving and Storage

    You can serve this curry with rice, idli, dosa, chapathi etc. This gravy keeps well for a day in room temperature and for 2 days if refrigerated.

    FAQS

    1. What other variations can I make?

    You can steam cook the balls separately and add it to gravy or shape them into vadais, deep fry them and add it. This is called vadai kuzhambu.

    You can even add 1/4 cup moong dal along with other dals.

    2.Can I make the balls ahead and store?

    Yes you can grind the mixture and store it in fridge the previous day itself. Then on the day of making the gravy you can add other ingredients to the mixture, shape them into balls and cook it.

    paruppu urundai kuzhambu served in a  kadai

    If you have any more questions about this Paruppu Urundai Kuzhambu Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

    Tried this Paruppu Urundai Kulambu Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

    📖 Recipe Card

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    Paruppu Urundai Kulambu Recipe (Urundai Kuzhambu)

    Paruppu Urundai Kulambu is a traditional South Indian gravy made using lentils, onion, tomato along with other herbs and spices. Paruppu Urundai Kuzhambu is a must try at home for its taste and ideal to be relished with rice. Learn to make Paruppu Urundai Kuzhambu Recipe with step by step pictures and video.
    Prep Time2 hours hrs
    Cook Time30 minutes mins
    Total Time2 hours hrs 30 minutes mins
    Servings2
    AuthorSharmilee J

    Ingredients

    For Paruppu urundai

    • 1/2 cup toor dal
    • 1/2 cup channa dal
    • 4 red chillies
    • 1 teaspoon fennel seeds
    • 2 tablespoon coconut
    • 1/2 tablespoon curry leaves
    • 1/2 tablespoon coriander leaves
    • salt to taste

    For the Kuzhambu

    • 1 lemon sized tamarind
    • 1/2 cup small onion
    • 1 big tomato
    • 1/4 cup coconut grated optional
    • 1 teaspoon fennel seeds
    • 1 teaspoon chilli powder
    • 2 teaspoon coriander powder
    • 1/4 teaspoon turmeric powder
    • 1 tablespoon coriander leaves
    • salt to taste

    To Temper

    • 3 tablespoon oil
    • 1/2 teaspoon mustard seeds
    • few curry leaves
    • 6 cloves garlic
    • few curry leaves

    Instructions

    • To a bowl add 1 small lemon sized tamarind along with little warm water. Crush well to extract juice from it. Strain and discard the remains.
    • Tamarind juice is ready, set aside.
    • Rinse 1/2 cup toor dal, 1/2 cup chana dal well and soak in water for 3 hours.
    • Add 1/4 cup coconut along with 1/4 teaspoon fennel seeds, little water.
    • Grind it a smooth paste and set it aside.
    • After 4 hours, drain water from dal completely add it to a mixer jar along 4 red chillies and 1 teaspoon fennel seeds.
    • Grind it a slightly coarse mixture. You can sprinkle water only if needed. The mixture should be thick, this is one of the important step.
    • Add 1/4 cup chopped big onion, 2 tablespoon coconut, salt to taste, 1/2 tablespoon curry leaves, 1/2 tablespoon coriander leaves.
    • Mix it well.
    • Make lemon sized balls like this.
    • Repeat to finish. Set aside.
    • Heat 3 tablespoon oil, add 1/2 teaspoon mustard seeds let it splutter. Then add few curry leaves, 6 garlic cloves.
    • Add 1/2 cup small onion saute until it turns transparent.
    • Add 1 big tomato roughly chopped. Saute until it turns mushy and raw smell leaves.
    • Add salt to taste, 1/4 teaspoon turmeric powder, 1 teaspoon chilli powder, 2 teaspoon coriander powder.
    • Give a quick saute.
    • Add 2 cups water.
    • Let it come to a rolling boil.
    • Simmer and then add the prepared balls gently.
    • All the balls are added.
    • Cook covered for 5 minutes then gently turn over the balls and cook covered for another 5 minutes.
    • Once the balls are cooked add extracted tamarind juice along with coconut paste along with little water.
    • Give a quick mix gently. Let it boil for a good 10 minutes or until oil separates.
    • Add 1 tablespoon coriander leaves and switch off.
    • Paruppu Urundai Kulambu is ready!
    • Enjoy this with hot rice.

    Video

    Notes

    • Dal mixture – The dals need to be soaked well then drained completely. Also while grinding make sure to sprinkle water and get a thick mixture. If you add more water then the balls will start dissolving when added to the gravy.
    • Texture – The texture while grinding should be slightly coarse.
    • Cooking the balls – Add the balls only after the water starts to boil well. Make sure to simmer while you add the prepared balls. Cook covered then gently turn over to other side and cook. Add tamarind juice and coconut paste only when the balls are cooked completely. First when I started cooking this gravy, 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 mess free and easy.
    • Consistency – The consistency of the gravy should be slightly thick as it thickens with time.
    Nutrition Facts
    Paruppu Urundai Kulambu Recipe (Urundai Kuzhambu)
    Amount Per Serving (100 g)
    Calories 582 Calories from Fat 189
    % Daily Value*
    Fat 21g32%
    Saturated Fat 8g50%
    Trans Fat 0.04g
    Polyunsaturated Fat 3g
    Monounsaturated Fat 7g
    Sodium 1045mg45%
    Potassium 993mg28%
    Carbohydrates 86g29%
    Fiber 23g96%
    Sugar 23g26%
    Protein 19g38%
    Vitamin A 1995IU40%
    Vitamin C 499mg605%
    Calcium 279mg28%
    Iron 5mg28%
    * Percent Daily Values are based on a 2000 calorie diet.
    Tried this recipe?Mention @sharmispassions or tag #sharmispassions
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    Filed Under: Dips and Chutneys, Kuzhambu - Indian Curries, RandomPosts

    Reader Interactions

    Comments

    1. Nithu Bala

      December 13, 2010 at 12:34 pm

      Wow! delicious..never tried adding urundai directly in the kuzhambu..used to steam cook:-) will try your way..the tips are really useful.

      Reply
    2. GEETHA ACHAL

      December 13, 2010 at 1:12 pm

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

      Reply
    3. Mrs K

      December 13, 2010 at 1:12 pm

      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
    4. Chitra

      December 13, 2010 at 1:37 pm

      wow tempting pics. lovely.. Bookmarked.. i tried veg hakka noodles.. it was excellent.thnx a lot sharmi 🙂

      Reply
    5. Veggie Hut

      December 13, 2010 at 1:50 pm

      i m just drooling over the pics..

      Reply
    6. Nithya

      December 13, 2010 at 1:51 pm

      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
    7. Bharathy

      December 13, 2010 at 2:11 pm

      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
    8. Pavithra

      December 13, 2010 at 2:46 pm

      Looks so so delicious and my fav as well… beautiful post on the whole sharmi…

      Reply
    9. Kairali sisters

      December 13, 2010 at 3:19 pm

      I have heard about this a lot but never tasted ..Now i think as you have a very neat and detailed recipe up here, i should give a go soon, Great Job, Sharmilee…

      Reply
    10. Suja Sugathan

      December 13, 2010 at 3:19 pm

      Delicious and healthy recipe.. superb recipe.

      Reply
    11. Laavanya

      December 13, 2010 at 3:35 pm

      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
    12. Cilantro

      December 13, 2010 at 3:53 pm

      Delicious…I love them with Appalam and any poriyal. My husbands fav too.

      Reply
    13. Sanjeeta kk

      December 13, 2010 at 3:56 pm

      Lovely clicks, Sharmile. My Mil makes the same way and adds the lentil balls without steaming. Looks delicious.

      Reply
    14. Rachana

      December 13, 2010 at 4:20 pm

      This dish looks so good and delicious. Love the beautiful clicks 🙂

      Reply
    15. Santosh Bangar

      December 13, 2010 at 5:12 pm

      new to me looking healthy and delicious
      1st time here tasty recipes
      with nice clicks
      do visit when time permits

      Reply
    16. divya

      December 13, 2010 at 5:39 pm

      looks tempting and delicious….nice click

      Reply
    17. Priya (Yallapantula) Mitharwal

      December 13, 2010 at 6:46 pm

      wow, they are sooooooooooooooo tempting. Bookmarking it.

      Reply
    18. Ananda Rajashekar

      December 13, 2010 at 6:54 pm

      beautiful, mum makes them not so often we used to love, def your is different version, loving it…great pictorial steps!

      Reply
    19. Love to cook

      December 13, 2010 at 7:36 pm

      amazing pics! yum!

      Reply
    20. Krishnaveni

      December 13, 2010 at 7:46 pm

      delicious and nice clicks

      Reply
    21. Cham

      December 13, 2010 at 9:25 pm

      We steam the urrundai, i wonder how it stayed intact! Lovely!

      Reply
    22. Priya

      December 13, 2010 at 9:36 pm

      Yumm, my all time fav..just love it anytime..

      Reply
    23. Malar Gandhi

      December 14, 2010 at 12:23 am

      Yummilious preparation.

      Reply
    24. RAKS KITCHEN

      December 14, 2010 at 3:04 am

      I too make the same way except the tomato in the grinding part,I love fennel in this,but sadly no one here likes,so wont add 🙁

      Reply
    25. Gayathri's Cook Spot

      December 14, 2010 at 4:11 am

      Looks so nice. I prepare it the same way you have mentioned. I don't steam the balls. My mom deep fries them.

      Reply
    26. ♥LOVE2COOK♥

      December 14, 2010 at 5:13 am

      Such a tempting urundai curry ya!!! Never seen this before…totally new to me! 😀

      Reply
    27. Aruna Manikandan

      December 14, 2010 at 6:34 am

      looks perfect and delicious….
      nice illustrated clicks 🙂

      Reply
    28. nimi

      December 14, 2010 at 6:56 am

      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
    29. Padhu

      December 14, 2010 at 4:00 pm

      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
    30. Angie's Recipes

      December 14, 2010 at 4:07 pm

      This is new to me…they look so very tempting!

      Reply
    31. s

      December 14, 2010 at 4:55 pm

      delicious!!

      Reply
    32. Sarah Naveen

      December 14, 2010 at 5:05 pm

      loved the clicks..beautiful step by step pics…yummy recipe..

      Reply
    33. RV @ Food for 7 Stages

      December 14, 2010 at 6:02 pm

      Love this poaching technique instead of steaming or deep frying.Looks delish

      Reply
    34. n33ma

      December 14, 2010 at 7:22 pm

      Looks very interesting and good.Nice photos .

      Reply
    35. PreeOccupied

      December 14, 2010 at 7:22 pm

      Looks so beautiful. These recipes are little gems in the culinary world – rare and for keeps.

      Reply
    36. Sandhya Hariharan

      December 14, 2010 at 7:35 pm

      They taste different..with a perfect twist in sambar.

      Reply
    37. Swathi

      December 14, 2010 at 9:15 pm

      Nice paruppu urundai kuzhambu, looks delicious and nice step by step pics.

      Reply
    38. swapna

      December 15, 2010 at 1:41 am

      love this kuzhambu…thanks for step by step pics!!Delicious…

      Reply
    39. Siri

      December 20, 2010 at 6:46 pm

      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
    40. Pushpa Suren

      December 23, 2012 at 11:16 pm

      Sharmi, I tried Paruppu urundai kuzhamu & it turned out awesome….planning to prepare this kuzhambu often as it was a big hit…keep up the good work :-))))

      Reply
    41. Meenal Krishnan

      February 19, 2014 at 5:12 am

      i tried Paruppu urundai kuzhambu as you said but urundai was hard ….can you tell what the mistake i have done…urundai which i grind is not semi coarse…

      Reply
      • SHARMILEE J

        February 20, 2014 at 11:54 am

        If you roll the balls tight or when grind it very smooth the urundai will become hard……So make sure to keep this in mind while making it next time

        Reply
    42. Mona Priya

      January 07, 2016 at 10:42 am

      Dear sharmilee mam I just tried this recipe today it just comes out very well. Really superp.thank u ?

      Reply
    43. Mona Priya

      January 07, 2016 at 10:51 am

      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
    44. priya aswath

      July 14, 2016 at 3:47 pm

      I tried but balls inside not cooked what mistake I have done..

      Reply
      • SHARMILEE J

        July 17, 2016 at 3:19 am

        Not really sure.Also grind it smooth.Cook in sim along with gravy for few more mins

        Reply
    45. Unknown

      September 07, 2016 at 10:04 pm

      Hi Sharmi , thank you for the wonderful post. When you say cup measurement, how much is it in grams ? Or how big is the cup?

      Thanks.

      Reply
      • SHARMILEE J

        September 14, 2016 at 4:09 am

        Not sure of grams….My 1 cup measures 250ml

        Reply
    46. Unknown

      September 07, 2016 at 10:06 pm

      Hi Sharmi,
      Could you please let me know what cup is used to measure dhals?

      Reply
    47. Giris

      March 01, 2018 at 5:50 pm

      recipe appears correct

      Reply
    4 from 7 votes (7 ratings without comment)

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