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

Paruppu urundai kuzhambu recipe, Urundai kulambu recipe

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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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5 from 1 vote

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

Reader Interactions

Comments

  10. Pari

    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

  13. Anu

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

    Reply

  20. anudivya

    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

  35. Bhawna

    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

  51. Mangala Bhat

    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

  54. Uma

    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

  56. Karthiga.S

    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

  62. Sangeetha

    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

  64. Sangeetha

    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

  67. taj ayan

    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

  69. SUBASHINI SHANMUGAM

    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

  73. Raks anand

    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

  76. Aks

    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

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