Paruppu urundai kuzhambu recipe with step by step pictures. Paruppu urundai can be steamed or directly added to kuzhambu.
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I love Paruppu urundai kuzhambu very much, its a life saver for me when I made this after long time. Actually I got bored of sambar and the usual stuff I do for lunch. I have not seen my mom or MIL when they make it at home, so when I tried this at home, it was so new to me.
I used to follow steaming method in the beginning, but now a days, since I know the knack of adding directly and cooking the urundai, its made more easier than before. So you too can try confidently adding the urundai to the boiling kuzhambu. Check out my other kuzhambu recipes
Recipe card
Paruppu urundai kuzhambu
Ingredients
For urundai
- ½ cup Toor dal /thuvaram paruppu
- 3 tablespoon small onion/ shallots chopped
- 4 Red chillies
- ¼ teaspoon Fennel/ soambu optional
- 1 teaspoon Cumin seeds
- 4 tablespoon chopped coriander leaves
- Salt To taste
For gravy
- 1 tablespoon Tamarind/ puli big gooseberry size
- ½ cup shallots/ small onions peeled
- 10 flakes Garlic peeled
- 1 Tomato small chopped
- 1 tablespoon Sambar powder heaped
- ¼ teaspoon Turmeric
- ¼ teaspoon Jaggery optional
- Salt – To taste
To grind
- ½ cup Coconut
- 1 onion
To temper
- 3 tablespoon Sesame oil/cooking oil
- ¼ teaspoon fenugreek seeds/ vendhayam
- ¾ teaspoon Mustard
- 1 teaspoon Cumin seeds
- 1 sprig curry leaves
Instructions
- Soak toor dal for 2 hours. In separate bowl, soak tamarind.
- After 2 hours, first powder red chilli, fennel seeds (if adding) cumin seeds and salt
- Then add the soaked toor dal drained from water. Grind coarsely. It should be little finer than we grind for masala vada.
- Do not add water while grinding. I use only pulse option to grind (4-5 times). Make sure to wipe the sides in between for even grinding.
- Transfer to mixing bowl. Add chopped onions, salt, coriander leaves and mix well.
- Make small balls out of the ground mixture and if you are going to follow steaming method, steam it by placing in a greased idly plates for 10 to 12 minutes.
- Cool down a bit (but let it be still warm),and again shape tightly, to make it perfect shaped koftas. SKIP this step if adding directly.
- For Gravy: Extract tamarind juice, adjust water to make it total 1 & ½ cups, keep a side,
- Heat a kadai, with oil and add the tempering items under the table 'To temper'.
- Add garlic, onion and fry till golden brown. Then add the chopped tomatoes and fry for a minute.
- Add the tamarind extract, sambar powder, turmeric and 1 & ½ cups more water, bring to boil.
- Meanwhile, grind the coconut and onion with little water to a fine paste, keep that side as well.
- Add to the boiling kuzhambu and let it boil for 5-6 minutes.
- Lower the flame and add the urundais one by one carefully. Give 10 seconds interval between adding urundais (while adding raw)
- Finish with all ground mixture. Add from all sides so that it doesn't clump together. DO NOT stir.
- Boil in medium flame until all the balls float on the top(6 mins approx), by this time it would have got cooked.Do not stir till this stage.
- Simmer for 4 mins and add jaggery powder finally and mix.
- Switch off flame, garnish with few more fresh curry leaves. Kuzhambu is ready!
Video
Notes
- If you are beginner to cooking you can follow the steaming the urundai method confidently.
- The direct adding method is time saving, if you are confident on yourself you can just go ahead and try.
- You can use chana dal also for making the urundais. Or mixture of both dals, I have tried all the ways, makes no difference.
- I soak ¾ cup dal especially in steaming method, so that we can enjoy urundai as such or deep fry it for a change. ½ cup dal will be perfect for this kuzhambu.
📸 Step by step photo
1. Soak tamarind in hot water.
2. Wash and soak toor dal for 2 hours.
3. Once done, in a mixer, first grind cumin seeds, fennel seeds (if adding), red chillies to a coarse powder. (I added little coconut in this, but it’s optional)
4. Then add the toor dal (soaked, water drained) and grind coarsely.
5. The texture should be slightly finer than we grind for masala vada. Don’t add water as the water in the dal itself is enough. Add chopped onions, salt, coriander leaves and mix well.
6. Make small balls out of the ground batter and steam it by placing in a greased idli plates or a steamer and steam it for 10 to 12 minutes.
7. Cool down a bit but let it be still warm, and again shape tightly, to make it perfect shaped Urundais.
SKIP the previous 2 steps if adding directly.
For Gravy
1. Extract tamarind juice, keep a side.
2. Grind the coconut and onion to a fine paste, keep a side.
3. Heat a kadai, with oil and add the tempering items under ‘To temper’.
4. Add garlic, onion and fry till golden brown. Then add the chopped tomatoes and fry for a minute.
5. Add the tamarind extract, sambar powder, turmeric and bring to boil. Mean while grind coconut with little water and onion to a paste.
6. Add to the boiling kuzhambu and let it boil for 5-6 minutes. Lower the flame and add the urundai one by one carefully.
7. Boil in medium flame until all the balls float on the top 6 mins approx. By this time it would have got cooked. Do not stir till this stage. simmer for 4 mins and lastly add jaggery. Switch off flame and the kuzhambu is ready!
Serve with any kootu or spicy curry. You can have the urundais as side dish as well. They are good to eat as such!
Hmmm, that looks really good and I like it because It's not fried… must be tasty 🙂
Looks so tempting…lovely click…
This would really be a welcome change from the usual sambar and rasam. Looks delicious.
Hi Rak's, that's too yummy. Reminds me of my aunty's urundai kozhambhu. Will try your version soon.
Oh wow wow wow this is one of my fav .. drooling heres seeing the gravy.. please save for me I am coming there
Wow…Looks so tempting & healthy..gr8 thing is , its not fried..
This is amazing.. I love this dish and I love the pic too. absolutely tempting.. too much.. 🙂
I made this once, recipe taken from Mallika Badrinath's book. It tastes good. Pictures are awesome Raji
That's a detailed step by step explanation raks. Very nice clicks and a droolworthy recipe. Thanks for sharing. I have already posted my menu for my guests check it out, will send you the link.
lovely click. never made this,Will try soon.Tasted it a long back in my friend's place.
Raj, the process seems long, though i love to try it once.. 🙂
Wow awesome looks delicious and tempting…. I have tried it many times but never posted in my blog.. One of my favorite recipe….
I like traditional dishes looks tasy and yummm…this one is new to me ..looks superb.
Raji please accept ur award from my blog 🙂
looking yummy…nice sidedish…gr8 clicks
wat a tempting click!
Luv ur version…looks so tasty!
Lovely click… I make undai sambhar. Will try ur version some time. I am drooling here..
Looks too yummy and healthy too coz its not fried. Will definitely try making it soon.and thanks for detailed steps dear.
Temptin one Raji. Awesome clicks. I add the urandais directly without steaming it.
I have been looking for an authentic urundai kuzhambu recipe for a while, I am glad you posted it. I have no doubts that it tastes good since it comes from you.
Step by step is excellent…..nice one
Excellentkuzhambu..! Loved it!
my mil makes it very similar, except we don't steam the urundai 🙂
Looks so gud…the pic is so nice
very nice step by step instructions & a neat presentation at the end 🙂
that looks tempting enough to be tried soon..
Hmm..looks superb..Will surely try and let u know:)Thanks for the recipe!:)
picture is really lovely and mouth watering raks….pls come and collect lovely blog award from mine….
Pic looks so tempting and yummy.
superb recipe raks…the best part is urundais are not fried in oil..will definitely try..bookmarking it..
AWESOME PICTURES Dear!! I love looking at the very first pic.. Super tempting, My all time fav recipe 🙂
we make this too but in a slightly different way. The 1st pic is mind blowing btw
Yummy one…great click too
WOWOWOW..really good Raks..tho it seems like a lot of work to lazy me,I sure want to try this out..it looks really yummm..:)
I'm glad i have to type coz i can't speak else i will drool all over. Yummy, different delicious recipe. ur pictures makes it more simple. U'll know when i'll try.
Wow….love those lentil kofta's…..soaking in tamaring gravy…looks yum…..
Wow my all time favourite…Lovely clicks!!!
i love this kuzhambu….u r tempting me to have it …..yummy
Wow this is one of my fav ..Looks so tempting …lovely click…Loved it!
Hey i was looking out for this recipe and got it in ur blog. Thanks for sharing and loved the step by step pics!!!
kozhambu nicely captured. looks very pleasing.
wow mouthwatering love to have with hot rice beautiful pic.
It looks delicious. I'm slowly learning about Indian cuisine since I got married. I'm trying to master mung dal, black dal and now Toor dal, which I find to be a little tough. Thanks for sharing your wonderful recipe.
Check my attempt at making kitcheri at http://www.phamfatale.com/id_330/title_Kitcheri-Indian-Moong-Dal-Lentil-Rice/
Looks very tempting:)
raji, ur version is very different and tempting. will try this for sure 🙂 bookmarked!
Oh my that looks fabulous, I am so gonna make this soon! thanks for sharing!
well said , truly this recipe is a keeper.Urundai kulambu looks delicious.
The khuzhambu is making me hungry- and I just had dinner! 😀
BTW, the image in the header is lovely.
raks, i would like to pass on kreativblogger award to you..please do accept..and check out my blog.
Raji..sure looks delicious..never came around making this..will have to make it sometime!
Hey sorry for the late comment ..Looks soo colorful and new recipe to me .must try this ..bookmarked .dear .//Hey One more ..Thanks for the comment ..i usualy add jaggery to my dosa batter like this way the color turns little golden brown ..try this ..let me know dear!
Appetizing blog, simply divine. I joined your followers and will be back.
Duchess xx
Hai Rak's.i like this dish very much.i will try soon.
your style is very diff&yum
HI Raks,i tried this recipe today..awesome..it came out very well..beautiful step by step illustrations..i like the way u take pics..good work..keep it up..u must have lot patience to do this..i appreciate it..grinding onion with coconut was a great tip..thanks for the wonderful recipe..
Thanks Uma for trying and the prompt feedback :)Keep visiting!!
Hi Raks,
When i got married 2 yrs back, i knew to make only few routine dishes… My husband is not a very big lover of food… So i lost interest in cooking… But now, as my 1 yr daughter likes my dishes, i started reading and trying new dishes from internet… i successfully made many of ur dishes… Even my husband started appreciating them… Usually paruppu urundai kuzhambu never came out well for me… But after following ur steps, it came out very well 🙂 Thank u very much Raks 🙂
Thank you Karthiga 🙂
Came out really well… Yummmyyyy taste… Raks you rocks..
This came perfect without pre boiling the urundais! Thanks for all the recipes
i am going to try this tomo.. U have explained clearly.. photos makes it very easy..
this looks tempting..have heard of this kuzhambu but.have never tried…shall try now that i have d recipe….thanks
hi,
It looks yummy. can I make the urandai alone the previous night and refrigerate it. is it possible to make kulambu the next day morning and pack it for lunch. how long the toor dhal tastes good
Thanks
Sangeetha
Not sure if you can do so. Coz we use coconut so will get spoiled.
Hi,
Thanks for your reply. I didnt add coconut in the paruppu urandai.i refrigerated the urandai the previous ngt and next day I made the kulambu alone and added them.. it came out well. thanks again.
Thanks for the step-by step instructions
turned out great
Your recipes are too good 🙂 procedure with pics is really helpful.. Thanks 🙂
hi, i love your all recipes i learnt so many dishes from you, really thanks a lot, my family appreciated from my dishes which i learnt from you, your explaination also very good.
i just wanted to ask you that if i dont have idli maker than how to steam this?
Skip the steaming part, you can add the koftas one by one directly in boiling gravy. Read all the steps to understand.
Tired this recipe and it was tasting very good . Thanks for the awesome recipes. I have tired several other her recipes from your blog and everything turned out very good. Thanks once again and wonderful work on your blog !!
If it will not bind can I use chick-pea flour ??
Yes you can. But if it doesn't bind, grind little smoothly.
Whenever i make this , my paruppu urandai turn hard after steaming. What am i doing wrong.
The gravy turns out yummy every time. Thank you/
Reasons could be either you are grinding it bit smoother than needed. Make sure to drain water completely and grind coarsely. (Hope you soak for enough time, may be try soaking for 3 hrs)
I tried this today. Did not steam, it was yummy!! Keeper recipe!!
Wow sooper raks mouth watering am going to try today itself
Tried this for the first time today and it was awesome! Followed your tips of grinding coarsely with zero water and the urundais were just perfect! Thanks for the recipe..
Hi… I tired it taste was fabulous but balls started to drink gravy so what can I do?
Try geinding dal coarsely also make the gravy slightly thin so that it gets adjusted.