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4.6 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.
Prep Time20 mins
Cook Time30 mins
Soaking time3 hrs
Total Time3 hrs 50 mins
Course: Main Course
Cuisine: Indian
Servings: 4


For urundai

  • ¾ cup Toor dal /thuvaram paruppu
  • 3 tbsp small onion/ shallots chopped
  • 2 tbsp coconut grated optional
  • 4 Red chillies
  • ¼ 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
  • ½ cup shallots/ small onions peeled
  • 10 flakes Garlic peeled
  • 1 Tomato small chopped
  • 1 tbsp Sambar powder heaped
  • ¼ tsp Turmeric
  • ¼ tsp Jaggery optional
  • Salt - To taste

To grind

  • ½ cup Coconut
  • 1 onion

To temper

  • 3 tbsp Sesame oil/cooking oil
  • ¼ tsp fenugreek seeds/ vendhayam
  • ¾ tsp Mustard
  • 1 tsp Cumin seeds
  • 1 sprig curry leaves


  • 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!


  • 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.