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Paruppu Urundai Kuzhambu-Paruppu Urundai Kulambu recipe-How to prepare Paruppu Urundai Kuzhambu

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Paruppu Urundai Kuzhambu can also be called “Lentil balls in tamarind sauce”.This is a traditional recipe of Tamil Nadu. Though it might seem to be a lengthy process, this kulambu is actually very easy to prepare and tastes great. Today we will learn how to make paruppu urundai kuzhambu following this easy recipe.

Paruppu Urundai Kuzhambu

Paruppu Urundai Kuzhambu


Paruppu Urundai Kuzhambu

 Prep Time : 15 mins

 Cook Time : 25 mins 
 Serves:3-4
 Recipe Category: Kuzhambu Varieties
 Recipe Cuisine: South Indian

   Ingredients needed

   For the Paruppu Urundai

   Tur dal – 1/2 cup
   Red chillies – 3-4
   Asafoetida/hing – a pinch
   Oil -3 tsp
   Mustard seeds – 1 tsp
   Onion – 1 medium size finely chopped
   Green chilli – 1 finely chopped
   Sombu/fennel seeds – 1/4 tsp (optional)
   Grated coconut – 3 tbsp
   Rice flour -1/2 tsp
   Salt needed for the balls

   For the Kuzhambu

   Tamarind – Small Lemon sized ball
   Sesame seed oil – 4 tbsp
   Mustard – 1 tsp
   Fenugreek seeds – 1/2 tsp
   Red chilli – 1
   Tur dal – 1/2 tsp
   Channa dal – 1/2 tsp
   Hing/asafoetida -1/4 tsp
   Sambar Powder – 2 tbsp
   Curry leaves – little

Preparation

Soak tamarind in 3 cups of warm water for 20 minutes. Extract its juice and discard the pulp.

Soak tur dal for 2 hours.Drain the water completely and grind it along with red chillies, salt and hing into a coarse paste without adding water.

Now heat a tbsp of oil in a kadai, add mustard seeds,fennel seeds, when mustard seed splutters, add finely chopped onion and green chilli. Saute for a few minutes and add the ground dal. Cook till it changes colour. Remove from flame. The dal will not stick to the pan if you be a little generous in adding oil.

Add grated coconut and rice flour to the above. Mix well and make small balls.Do not apply too much pressure when making ball. Keep it aside.

Steam the balls for 5-10 minutes if preferred but not necessary as we have cooked the paste well. Now our paruppu urundai is ready.

Method to prepare Kulambu


Heat sesame seed oil in a heavy bottomed kadai/pan, add mustards seeds, when it splutters, add fenugreek, tur dal, channa dal, red chilli, hing and curry leaves.

When dal turns golden brown, add tamarind extract, sambar powder and salt needed.

When it starts boiling, drop 3 balls gently into the kuzhambu. When it gets cooked, it will floats on the top. Add three more and wait for it to float on the top. Like that add all the dal balls or paruppu urudai to the kulambu (two or three at a time).

Simmer and cook until oil floats on the top.

Note – Make small balls, so that it will get cooked well and also absorb the kulambu well.I got 15 small balls out of 1/2 cup of dal.

Check out more Kuzhambu Recipes from Padhuskitchen

Meet you all again with more interesting recipes, until then it is bye from Padhu of Padhuskitchen.

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Reader Interactions

Comments

  28. SRI

    Urundai kuzhambu is always my favourite. I tried this recipe. It came out really yummy. Thanks for the wonderful recipe. I like your web very much. Especially the way you picture the cooking step by step. Thank you!!

    Reply

    • Padhu Sankar

      The dal should not have water in it. Before grinding you have to drain the water completely, grind without water and cook for 2-3 minutes. Then steam for 7-8 minutes. The dal balls will not break or get mixed up with the kulambu, if you follow the above method.

      Reply

    • Unknown

      Hi padhu i have drained the completely before grinding. Cooked the grounded dal for 2 mins and steamed for 10 mins. But i put it in kulambu it is getting dissolved. I placed 2 balls and stopped the process of dropping the other balls.

      Reply

  34. J SP

    hi padhu .. i tried many times this before and always the balls used to disappear or become hard.. but never left tryin.. i book marked yours some time back, tried yesterday and for my surprise it came out well.. i followed your tip for the recent comment here.. thanks a lot.. wish you could add tat to main post..

    must say..your site is lucky for me ..

    Reply

  35. Kavitha

    Hi padhu ,
    Today i prepared this recipe but did one mistake…..didn't add salt to that urundai…but added in kuzhambu wat to do for this? any tips please….urundai will taste good with kuzhambu va?

    Reply

  41. Vignesh

    Dont dip the urundai in kolambu whithout frying them, i followed the steps but when i tried to soak them, urundais just got dissolved in the kolambu. Correct me if i am wrong.

    Reply

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