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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
Cook Time30 minutes
Total Time2 hours 30 minutes
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.
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