August 21, 2012

Paruppu Urundai Kuzhambu | Authentic South Indian Gravy

Paruppu Urundai Kuzhambu

Paruppu Urundai Kuzhambu/Kulambu is a famous South Indian gravy. Though the preparation takes a bit longer than the usual daily eats, it is totally worth the effort. After coming here I do not make it so often due to time constraints. Last Friday I had taken off and was wondering want to make for Lunch. Wanted to make something special and suddenly got reminded of this authentic gravy which we had not eaten for years. Also there was another reason that I wanted to post it in my blog. It is basically making lentil balls and adding it to the tamarind gravy, ok I agree it is not easy as it sounds. I would love to spend an extra 15 - 20 minutes to enjoy this sort of authentic gravies.

This dish can be prepared in two ways, either you can make a tamarind based gravy or kurma style gravy and then add the steamed balls. Today I'm sharing the tamarind based version which is the authentic version. At my in-laws place they make the other version which I will be sharing later. Also there are different ways to cook the lentil balls. You can steam cook, fry or just add the balls raw into the gravy. I personally prefer the steaming method. If you got the extra 15 minutes do try this authentic gravy From My Home Kitchen and let me know how it turned out !!

Preparation Time - 20 minutes

Cooking Time - 20 minutes (I prepare my urundai and gravy in parallel. If you prepare them separately it will take more time)

Serves - 4

Ingredients for Urundai

Toor Dal (Thuvaram Paruppu) - 1/2 cup
Channa dal (Kadala Paruppu) - 1/2 cup
Onion - 1 no (medium size)
Red Chilly - 3 - 4 no
Curry Leaves - 2 sprigs
Grated Coconut - 3 tbsps
Ginger - 1 small piece (about 1 inch)
Salt as needed

Ingredients for Kuzhambu

Onion - 2 no
Tomato - 2 no
Garlic - 5 flakes
Ginger - 1 small size piece(about 1 inch)
Tamarind - lemon size
Red Chilly - 2 no
Chilly Powder - 1 tsp
Turmeric Powder - 1/2 tsp
Coriander Powder - 2 tsp
Coconut pieces - 1/4 cup
Fennel Seeds - 1 tsp
Coconut Milk - 2 tbsps
Curry Leaves - 2 sprigs
Coriander Leaves for garnish
Salt as needed
Sesame oil - 2 tbsps
Mustard - 2 tsps
Fenugreek seeds - 1 tsp

Preparation for Urundai
  • Soak the toor dal and channa dal for about 2 hours.
  • Grind the soaked dal with red chillies and salt into a coarse paste.

  • Finely chop the onion, grate the ginger. Chop the curry leaves into thin strips. Mix the ground dal, onion, grated ginger, grated coconut, curry leaves.

  • Make small balls out of the mixture and place it carefully in the steamer.

  • Steam cook the balls for about 10 - 12 minutes. Do not over steam.
Preparation for Kuzhambu
  • Finely chop the onion, tomato, grate the garlic and ginger.
  • Soak the tamarind in 2 cups water for about 10 minutes and extract juice and keep aside.
  • Grind the coconut pieces and fennel seeds to a fine paste.
  • Heat oil in a kadai. Add mustard seeds and allow it to splutter. Next add the fenugreek seeds in medium flame.
  • Next add the grated garlic and ginger and saute until they turn golden brown.
  • Next add the onion, salt and curry leaves and saute until they turn translucent.
  • Add the tomatoes and saute until they turn mushy.Next add the chilly powder, coriander powder, turmeric powder and mix well. Cook in medium flame until turns oil separates.
  • Add the tamarind juice and cook in closed state until raw tamarind goes away.
  • Add the coconut fennel paste and mix well. Cool for about 5 minutes. Next add the coconut milk.
  • Break 2 or 3 of steamed dal balls and add to the gravy. Add little water if the consistency is too thick.
  • At this stage drop the remaning balls one by one carefully into the gravy and allow it to cook in closed state.
  • When oil separates, garnish with chooped coriander leaves.
  • Serve with hot rice and a spicy side dish or pappad.
  • The measurements given above will yield about 20 - 23 balls.
  • This gravy will taste super good if it cooked and allowed to sit for about a hour so that the balls would have absorbed the gravy.
  • Some fry the balls before adding to the gravy. But I prefer steamed ones.



I have never had this even though i have seen them around after i started blogging, looks so good.

Super like, one of my comforting food, drooling rite now here.

My fav kuzhambu,luks so tempting...

This is my fav anytime...looks flavourful and yummy!

Tempting and delicious Kuzhambu.. Love the clicks.

Divya's Culinary Journey

My moooooooost favyyyyy dish....

Yummy and authentic recipe...looks absolutely delicious. Nice clicks too.

Nice n delicious kuzhambu..perfect n yummy

Very yummy and tempting gravy. It has been a very long time since i made this. nice clicks too

Very flavorful curry. Nicely done

sounds an authentic recipe :-)though looks lengthy preparation but once in a while we can make this. Looks very tempting

I simply adore this kuzhambu and ask my mom to make it for me often. The gravy i make is a bit different from yours... must try your version sometime... looks really good.

very yummy and tangy kuzhambu... 2 days before only my grandma made this and sent for us...

Comfort dish,healthy and tempting gravy

Love Love this - your presentation looks too irresistible!

OMG I have to try this one day, thanks.

You are welcome to join in my monthly food blogger event THE SOUP KITCHEN, here for entry details and current theme. New theme each month. All bloggers are welcome, hope to see you participate soon.

wow! it looks pretty yummy.. a must try.

Delicious delight, Nice clicks.

Hi Madam, this is my first time I try this Parupu urundai kujambu throught ur recipe! Hope it turns good, I am doing right now! Will tell u if it turns gud nd hummy! Hope it 'll! Cross my fingers!

looks awesome! I will have to try this soon.

Proportions confusing. Tried this recipe today and I wonder if you allow for the fact that onions are much larger in the u.s. than in India. The preparation time is also much longer than you list. When my Tamilian mother in law makes this dish, it takes her at least 1.5 hours. I think the pics are great and some more specifics on how much onion, ginger, coconut, and garlic to use would really help. Also for those of us who don't have a stone grinder we might have to add water while grinding the dal. My dal was watery after grinding so I cooked the dal mixture a little to dry it out before steaming the balls.

@Anonymous - I'm not sure where you live, but I live in the US and used a medium sized onion for the urundai. Regarding the preparation time, I do things parallel-y. When I'm preparing the urundai I start the gravy and it takes this time. I do not have a stone grinder. I used my mixer jar so my dal was not watery and hence did not cook before steaming. I have mentioned measurements for all items please let me know if you need anything in specific.

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