Paruppu Urundai Kuzhambu | Paruppu Urundai Kulambu recipe | South Indian Style Dal Kofta


I love Paruppu urundai kuzhambu very much, its a life saver for me when I made this after a long time.. I got bored of sambhar and vathakuzhambu and the usual stuff  I do for lunch… I have not seen my mom/my mother-in-law when they make it at home, so when I tried this urundai kuzhambu at home, it was so new to me. Paruppu urundai kuzhambu is a very special and delicious kuzhambu variety. The tasty dal balls in a tangy gravy is a wonderful dish for a plain rice.  It is a famous South Indian traditional kuzhambu/kulambu/gravy variety.  Today we will learn how to make paruppu urundai kuzhambu following this easy recipe.

 Ingredients : 

 Servings: 3-4

 For Paruppu Urundai / Dal Balls

  •    Toor Dal - 1/2 cup
  •    Red chilies - 3-4
  •    Asafoetida/Hing - a pinch
  •    Oil -3 Tsp
  •    Mustard seeds - 1 tsp
  •    Onion - 1 medium size finely chopped
  •    Green chili - 1 finely chopped
  •    Coconut Powder - 3 tbsp
  •    Salt as needed

For Gravy/Kuzhambu
  •    Tamarind - Small Lemon sized ball
  •    Oil - 4 tbsp
  •    Mustard - 1 Tsp
  •    Fenugreek seeds - 1/2 tsp
  •    Red chili - 1
  •    Tur dal - 1/2 Tsp
  •    Channa dal - 1/2 Tsp
  •    Hing/asafoetida -1/4 Tsp
  •    Sambar Powder - 2 tbsp
  •    Curry leaves - few

Method to prepare Dal Balls/Paruppu Urundai :
  1. Soak the tamarind in 3 cups of hot water and extract the juice & Discard the pulp.
  2. Soak Toor dal for 2 hours. Drain the water completely and grind it along with red chilies, salt and hing into a coarse paste without adding water.
  3. Add coconut powder to the above. Mix well and make small balls. Keep it aside.
  4. Steam the balls for 5-10 minutes if preferred but not necessary as we have cooked the paste well. Now our paruppu urundai is ready.
Method to prepare Kuzhambu/Gravy : 
  1. Heat oil in a pan, add mustard seeds, when it splutters, add fenugreek, toor dal, channa dal, red chili, hing and curry leaves.
  2. Once dal turns golden brown, add tamarind extract, sambar powder and salt needed.
  3. Allow it to boil well & then drop the balls gently into the kuzhambu/gravy
  4. Simmer and cook until oil floats on the top.
  5. Serve it with hot steamed rice!!!
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