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    Paruppu Urundai Kuzhambu | Lentil Dumplings Gravy

    May 31, 2015 · 4 Comments

    My 171st recipe, "Paruppu Urundai Kuzhambu", a tangy and spicy South Indian gravy. Among all gravies my mom used to make, paruppu urundai kuzhambu was a special one and I loved it whenever my mom made it. After marriage I was amazed to find out that RK also shared the same view. My MIL also used to make this occasionally and it was one of his very favorites. Ever since I heard him say that, I make this kuzhambu as part of our lunch atleast once a month. It is protein rich and extremely healthy for you with the addition of dal. And it is definitely a nice change of taste, since most of my other gravies generally uses veggies like brinjal, drumstick, etc. There are numerous variations of this kuzhambu too, right from the combination of dal used to the type of gravy. Some use only chana dal for making the urundai, some use both the chana and toor dal but in different proportions, some add coconut to the gravy, etc. Even my mom and MIL prepared different variations. This recipe I have posted here is my version of a paruppu urundai kuzhambu which is tangy, spicy and just like how I like it 😉

    urundai kuzhambu

     

    Paruppu Urundai Kuzhambu

    Print Recipe Pin Recipe
    Prep Time 2 hours hrs 5 minutes mins
    Cook Time 45 minutes mins
    Total Time 2 hours hrs 50 minutes mins
    Servings 6

    Ingredients
      

    For the dumplings

    • Chana Dal - ¾ Cup
    • Toor Dal - ¼ Cup
    • Dry red chilli - 2
    • Fennel seeds - 1 tsp
    • Garlic - 2 cloves
    • Ginger - 1 small piece
    • Asafoetida - 1 large pinch
    • Onion - ¼ medium finely chopped
    • Coriander leaves - 2 Tbsp chopped
    • Salt - ¼ tsp
    • Grated Coconut - 2 tsp

    For the gravy

    • Tamarind - 1 small gooseberry size
    • Water - 4 Cups
    • Oil - 2 Tbsp
    • Bay leaf - 1
    • Cloves - 3
    • Cinnamon stick - 1 small
    • Fennel seeds - ½ tsp
    • Garlic - 5 cloves
    • Onion - ¾ medium sliced
    • Tomato - 1 medium chopped
    • Salt - ½ tsp adjust per taste
    • Turmeric powder - ¼ tsp
    • Sambar powder - 1 ¼ tsp
    • Coriander leaves - 2 Tbsp for garnish

    Instructions
     

    • First wash and soak the chana dal and toor together for a minimum of 2 hrs. Drain the water from the soaked dal and add them to a mixie/blender along with dry red chilli, fennel seeds, ginger, garlic and grind into a coarse paste. Transfer the ground mixture to a mixing bowl and add the asafoetida, onion, coriander leaves, salt and coconut. Mix well until combined.

      kuzhambu   kuzhambu

      kuzhambu   kuzhambu

      kuzhambu   kuzhambu
    • Make small balls out of the dal mixture and steam it for 10-12 mins based on the size of the ball. I steamed in a idli cooker for about 12 mins.

      kuzhambu   kuzhambu
    • Meanwhile, soak the tamarind in water for 10 mins. Then make tamarind extract from it and make it measure 4 Cups.

      kuzhambu   kuzhambu
    • Heat a large pan with oil. Add the bay leaf, cloves, cinnamon stick, fennel seeds and saute until the fennel seeds start changing slightly golden brown. Now add the garlic and saute until they turn slightly golden brown. Add the onion and continue to saute until it turns deep golden brown in color.

      kuzhambu   kuzhambu

      kuzhambu   kuzhambu
    • Now add the tomato and saute for 1 min. Add the salt, turmeric, sambar powder and give a quick mix. Add the tamarind extract to the pan and leave it to boil away in medium flame for about 20 mins or until the raw smell of the masala is gone and the oil starts to float on top.

      kuzhambu   kuzhambu

      kuzhambu   kuzhambu

      kuzhambu   kuzhambu
    • At this stage, add the steamed balls into the gravy, cook for another 10 mins and turn off the flame. Garnish with coriander leaves.

      kuzhambu   kuzhambu
    • Let the gravy sit for atleast 15 mins for the balls to absorb the gravy and then serve hot with rice.
      urundai kuzhambu   urundai kuzhambu

    Notes | FAQ

    - Instead of adding chopped onion to the balls, you can also grind it along with the dal.
    - While making the balls, make them smaller in size, about the size of a small lemon. I made it large, for the sake of photography.
    - Do not over steam the dumplings, they would become hard.
    - Adding shallots (red pearl onions) would give the best flavor to the gravy. Since I did not have shallots in hand, I used regular onions.
    - The gravy itself should be little thin, since the balls would absorb the liquid from the gravy while cooling down.
    - Using Gingelly / Sesame Oil gives the best flavor to the gravy.
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    Reader Interactions

    Comments

    1. prettypolymath says

      June 02, 2015 at 6:42 pm

      that looks so comforting! I've never tried it before and now i'm intrigued! will def have to make it now!

      Reply
      • revifood says

        June 02, 2015 at 10:37 pm

        Hi Hetal, thanks for stopping by. Would love to hear back from you once you try it out.

        Reply
    2. M says

      June 01, 2015 at 4:56 pm

      That looks great Revi! Maybe I will make it someday...

      Reply
      • revifood says

        June 01, 2015 at 5:29 pm

        Thanks.

        Reply

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