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Home » KUZHAMBU/ GRAVY FOR RICE » Paruppu urundai kuzhambu recipe, Urundai kulambu recipe

Paruppu urundai kuzhambu recipe, Urundai kulambu recipe

August 5, 2009 by Raks Anand 77 Comments / Jump to Recipe

urundai-kuzhambu-reicpeParuppu urundai kuzhambu recipe with step by step pictures. Paruppu urundai can be steamed or directly added to kuzhambu.

I love Paruppu urundai kuzhambu very much, its a life saver for me when I made this after long time…After 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
Paruppu-urundai-kulambu

paruppu-urundai-kuzhambu
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3.2 from 5 votes

Paruppu urundai kuzhambu

Paruppu urundai kuzhambu recipe with step by step pictures. Paruppu urundai can be steamed or directly added to kuzhambu.
Course Main Course
Cuisine Indian
Prep Time 20 minutes
Cook Time 30 minutes
Soaking time 3 hours
Total Time 3 hours 50 minutes
Servings 4
Cup measurements

Ingredients

For urundai

  • 3/4 cup Toor dal /thuvaram paruppu
  • 3 tbsp small onion/ shallots chopped
  • 2 tbsp coconut grated optional
  • 4 Red chillies
  • 1/4 tsp Fennel/ soambu optional
  • 1 tsp Cumin seeds
  • 4 tbsp chopped coriander leaves
  • Salt To taste

For gravy

  • 1 tbsp Tamarind/ puli big gooseberry size
  • 1/2 cup shallots/ small onions peeled
  • 10 flakes Garlic peeled
  • 1 Tomato small chopped
  • 1 tbsp Sambar powder heaped
  • 1/4 tsp Turmeric
  • 1/4 tsp Jaggery optional
  • Salt - To taste

To grind

  • 1/2 cup Coconut
  • 1 onion

To temper

  • 3 tbsp Sesame oil/cooking oil
  • 1/4 tsp fenugreek seeds/ vendhayam
  • 3/4 tsp Mustard
  • 1 tsp Cumin seeds
  • 1 sprig curry leaves

Instructions

  • Soak toor dal for 2 hrs,in a mixer,first grind jeera,fennel seeds(if desired),red chillies,coconut to a coarse powder.
  • Then add the toor dal  (soaked,water drained )and grind coarsely.(little bit finer than we grind for masala vada)(don’t add water)Add chopped onions,salt,coriander leaves and mix well.
  • Make small balls out  of  the ground batter and steam it by placing in a greased idly plates and steam it 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,keep a side,grind the coconut and onion for a fine paste,keep a side.Heat a kadai,with oil and add the tempering items under the tableTo 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 bring to boil. Mean while grind coconut with little water and onion to a paste.
  • Add to the boiling kuzhambu and let it boil for 5-6 minutes.Lower the flame and add the urundais one by one carefully.
  • 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 the kuzhambu is ready!

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 channa dal also for making the urundais. Or mixture of both dals, I have tried all the ways, makes no difference.

Paruppu urundai kuzhambu method:

  1. Soak toor dal for 2 hrs, in a mixer, first grind cumin seeds, fennel seeds(if desired),r ed chillies, coconut to a coarse powder.Grind
  2. Then add the toor dal  (soaked,water drained )and grind coarsely.(little bit finer than we grind for masala vada)(don’t add water)Add chopped onions,salt,coriander leaves and mix well.ground
  3. Make small balls out  of  the ground batter and steam it by placing in a greased idly plates and steam it 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.steam

For Gravy

    1. Extract tamarind juice,keep a side,grind the coconut and onion for a fine paste,keep a side.Heat a kadai,with oil and add the tempering items under the tableTo temper. Add garlic,onion and fry till golden brown.Then add the chopped tomatoes and fry for a minute.Fry
    2. Add the tamarind extract,sambar powder,turmeric and bring to boil. Mean while grind coconut with little water and onion to a paste.Boil
    3. Add to the boiling kuzhambu and let it boil for 5-6 minutes.Lower the flame and add the urundais one by one carefully.Directly add
    4. 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 the kuzhambu is ready!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! paruppu-urundai-kuzhambu-re

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Filed Under: ACCOMPANIMENTS, KUZHAMBU/ GRAVY FOR RICE

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Reader Interactions

Comments

  1. meeso

    August 5, 2009 at 11:38 pm

    Hmmm, that looks really good and I like it because It's not fried… must be tasty 🙂

    Reply
  2. Aysha

    August 5, 2009 at 11:59 pm

    Looks so tempting…lovely click…

    Reply
  3. Poornima Nair

    August 6, 2009 at 12:43 am

    This would really be a welcome change from the usual sambar and rasam. Looks delicious.

    Reply
  4. Illatharasi

    August 6, 2009 at 1:08 am

    Hi Rak's, that's too yummy. Reminds me of my aunty's urundai kozhambhu. Will try your version soon.

    Reply
  5. Pavithra

    August 6, 2009 at 1:20 am

    Oh wow wow wow this is one of my fav .. drooling heres seeing the gravy.. please save for me I am coming there

    Reply
  6. A 2 Z Vegetarian Cuisine

    August 6, 2009 at 1:30 am

    Wow…Looks so tempting & healthy..gr8 thing is , its not fried..

    Reply
  7. Nithya

    August 6, 2009 at 1:49 am

    This is amazing.. I love this dish and I love the pic too. absolutely tempting.. too much.. 🙂

    Reply
  8. LG

    August 6, 2009 at 2:26 am

    I made this once, recipe taken from Mallika Badrinath's book. It tastes good. Pictures are awesome Raji

    Reply
  9. Pari

    August 6, 2009 at 2:39 am

    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.

    Reply
  10. jeyashrisuresh

    August 6, 2009 at 2:40 am

    lovely click. never made this,Will try soon.Tasted it a long back in my friend's place.

    Reply
  11. Seena

    August 6, 2009 at 3:11 am

    Raj, the process seems long, though i love to try it once.. 🙂

    Reply
  12. Anu

    August 6, 2009 at 3:14 am

    Wow awesome looks delicious and tempting…. I have tried it many times but never posted in my blog.. One of my favorite recipe….

    Reply
  13. Suparna

    August 6, 2009 at 3:23 am

    I like traditional dishes looks tasy and yummm…this one is new to me ..looks superb.
    Raji please accept ur award from my blog 🙂

    Reply
  14. Prathibha

    August 6, 2009 at 3:42 am

    looking yummy…nice sidedish…gr8 clicks

    Reply
  15. Anonymous

    August 6, 2009 at 3:52 am

    wat a tempting click!
    Luv ur version…looks so tasty!

    Reply
  16. jayasree

    August 6, 2009 at 4:11 am

    Lovely click… I make undai sambhar. Will try ur version some time. I am drooling here..

    Reply
  17. Faiza Ali

    August 6, 2009 at 4:17 am

    Looks too yummy and healthy too coz its not fried. Will definitely try making it soon.and thanks for detailed steps dear.

    Reply
  18. vidhas

    August 6, 2009 at 4:58 am

    Temptin one Raji. Awesome clicks. I add the urandais directly without steaming it.

    Reply
  19. anudivya

    August 6, 2009 at 5:13 am

    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.

    Reply
  20. Sailaja Damodaran

    August 6, 2009 at 6:18 am

    Step by step is excellent…..nice one

    Reply
  21. Sanghi

    August 6, 2009 at 7:01 am

    Excellentkuzhambu..! Loved it!

    Reply
  22. Nags

    August 6, 2009 at 8:02 am

    my mil makes it very similar, except we don't steam the urundai 🙂

    Reply
  23. Priti

    August 6, 2009 at 8:11 am

    Looks so gud…the pic is so nice

    Reply
  24. Sush

    August 6, 2009 at 10:19 am

    very nice step by step instructions & a neat presentation at the end 🙂

    Reply
  25. sowmya

    August 6, 2009 at 11:07 am

    that looks tempting enough to be tried soon..

    Reply
  26. Chitra

    August 6, 2009 at 11:24 am

    Hmm..looks superb..Will surely try and let u know:)Thanks for the recipe!:)

    Reply
  27. Sushma Mallya

    August 6, 2009 at 11:34 am

    picture is really lovely and mouth watering raks….pls come and collect lovely blog award from mine….

    Reply
  28. Valarmathi

    August 6, 2009 at 1:26 pm

    Pic looks so tempting and yummy.

    Reply
  29. Priya Narasimhan

    August 6, 2009 at 3:15 pm

    superb recipe raks…the best part is urundais are not fried in oil..will definitely try..bookmarking it..

    Reply
  30. Ann

    August 6, 2009 at 6:26 pm

    AWESOME PICTURES Dear!! I love looking at the very first pic.. Super tempting, My all time fav recipe 🙂

    Reply
  31. DEESHA

    August 6, 2009 at 7:26 pm

    we make this too but in a slightly different way. The 1st pic is mind blowing btw

    Reply
  32. Nithya Praveen

    August 6, 2009 at 7:42 pm

    Yummy one…great click too

    Reply
  33. Varsha Vipins

    August 7, 2009 at 1:46 am

    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..:)

    Reply
  34. Bhawna

    August 7, 2009 at 2:06 am

    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.

    Reply
  35. Kitchen Flavours

    August 7, 2009 at 10:15 am

    Wow….love those lentil kofta's…..soaking in tamaring gravy…looks yum…..

    Reply
  36. Priya

    August 7, 2009 at 10:48 am

    Wow my all time favourite…Lovely clicks!!!

    Reply
  37. Shama Nagarajan

    August 7, 2009 at 12:13 pm

    i love this kuzhambu….u r tempting me to have it …..yummy

    Reply
  38. Jaishree

    August 7, 2009 at 12:55 pm

    Wow this is one of my fav ..Looks so tempting …lovely click…Loved it!

    Reply
  39. Mythreyi Dilip

    August 7, 2009 at 6:27 pm

    Hey i was looking out for this recipe and got it in ur blog. Thanks for sharing and loved the step by step pics!!!

    Reply
  40. Mahimaa's kitchen

    August 8, 2009 at 4:32 am

    kozhambu nicely captured. looks very pleasing.

    Reply
  41. rekhas kitchen

    August 8, 2009 at 9:24 am

    wow mouthwatering love to have with hot rice beautiful pic.

    Reply
  42. talat

    August 8, 2009 at 6:58 pm

    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/

    Reply
  43. Sireesha

    August 9, 2009 at 8:58 pm

    Looks very tempting:)

    Reply
  44. Vibaas

    August 10, 2009 at 4:20 am

    raji, ur version is very different and tempting. will try this for sure 🙂 bookmarked!

    Reply
  45. Parita

    August 10, 2009 at 9:31 am

    Oh my that looks fabulous, I am so gonna make this soon! thanks for sharing!

    Reply
  46. Viki's Kitchen

    August 10, 2009 at 5:55 pm

    well said , truly this recipe is a keeper.Urundai kulambu looks delicious.

    Reply
  47. TBC

    August 11, 2009 at 12:31 am

    The khuzhambu is making me hungry- and I just had dinner! 😀
    BTW, the image in the header is lovely.

    Reply
  48. Priya Narasimhan

    August 11, 2009 at 5:17 pm

    raks, i would like to pass on kreativblogger award to you..please do accept..and check out my blog.

    Reply
  49. Srivalli

    August 12, 2009 at 4:48 am

    Raji..sure looks delicious..never came around making this..will have to make it sometime!

    Reply
  50. Mangala Bhat

    August 13, 2009 at 12:11 pm

    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!

    Reply
  51. Duchess of Tea

    August 15, 2009 at 7:25 am

    Appetizing blog, simply divine. I joined your followers and will be back.

    Duchess xx

    Reply
  52. jeyashree's kitchen

    August 28, 2009 at 3:16 am

    Hai Rak's.i like this dish very much.i will try soon.
    your style is very diff&yum

    Reply
  53. Uma

    December 7, 2010 at 2:18 am

    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..

    Reply
  54. RAKS KITCHEN

    December 7, 2010 at 2:22 am

    Thanks Uma for trying and the prompt feedback :)Keep visiting!!

    Reply
  55. Karthiga.S

    May 2, 2013 at 4:54 am

    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 🙂

    Reply
  56. RAKS KITCHEN

    May 2, 2013 at 4:56 am

    Thank you Karthiga 🙂

    Reply
  57. Dev

    July 11, 2013 at 12:32 am

    Came out really well… Yummmyyyy taste… Raks you rocks..

    Reply
  58. Lakshmi Rajesh

    October 23, 2013 at 12:07 pm

    This came perfect without pre boiling the urundais! Thanks for all the recipes

    Reply
  59. Pavithra Sreenivasan

    November 23, 2013 at 9:14 am

    i am going to try this tomo.. U have explained clearly.. photos makes it very easy..

    Reply
  60. Aisha Nizaam

    January 10, 2014 at 11:33 am

    this looks tempting..have heard of this kuzhambu but.have never tried…shall try now that i have d recipe….thanks

    Reply
  61. Sangeetha

    June 17, 2014 at 6:53 am

    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

    Reply
  62. Raks anand

    June 17, 2014 at 7:10 am

    Not sure if you can do so. Coz we use coconut so will get spoiled.

    Reply
  63. Sangeetha

    June 18, 2014 at 11:06 am

    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.

    Reply
  64. Vidya Bharadwaj

    September 15, 2014 at 12:40 pm

    Thanks for the step-by step instructions
    turned out great

    Reply
  65. Anonymous

    November 13, 2014 at 7:25 am

    Your recipes are too good 🙂 procedure with pics is really helpful.. Thanks 🙂

    Reply
  66. taj ayan

    February 23, 2015 at 9:43 am

    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?

    Reply
  67. Raks anand

    February 23, 2015 at 9:48 am

    Skip the steaming part, you can add the koftas one by one directly in boiling gravy. Read all the steps to understand.

    Reply
  68. SUBASHINI SHANMUGAM

    July 25, 2015 at 12:27 pm

    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 !!

    Reply
  69. Unknown

    October 30, 2015 at 10:53 am

    If it will not bind can I use chick-pea flour ??

    Reply
  70. Raks anand

    October 30, 2015 at 11:01 am

    Yes you can. But if it doesn't bind, grind little smoothly.

    Reply
  71. December 2011

    December 11, 2015 at 11:14 am

    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/

    Reply
  72. Raks anand

    December 11, 2015 at 11:21 am

    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)

    Reply
  73. Saranya

    December 22, 2015 at 2:59 am

    I tried this today. Did not steam, it was yummy!! Keeper recipe!!

    Reply
  74. sagar lekha

    January 31, 2016 at 2:43 pm

    Wow sooper raks mouth watering am going to try today itself

    Reply
  75. Aks

    July 5, 2017 at 8:06 am

    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..

    Reply
  76. Gayethiri Rk

    November 16, 2018 at 12:35 pm

    Hi… I tired it taste was fabulous but balls started to drink gravy so what can I do?

    Reply
  77. Raks Kitchen

    November 16, 2018 at 1:07 pm

    Try geinding dal coarsely also make the gravy slightly thin so that it gets adjusted.

    Reply

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