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Tender, steamed lentil dumplings simmered in a tangy and spicy tamarind gravy. This classic Tamil dish is a hearty and flavorful main course, best enjoyed with hot steamed rice.
For 4 servings
Soak the Lentils
Prepare the Urundai (Dumpling) Mixture
Steam the Urundais
Tender, steamed lentil dumplings simmered in a tangy and spicy tamarind gravy. This classic Tamil dish is a hearty and flavorful main course, best enjoyed with hot steamed rice.
This south_indian recipe takes 75 minutes to prepare and yields 4 servings. At 382.54 calories per serving with 12.91g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Prepare the Gravy Base
Cook the Kulambu
Simmer the Gravy
Combine and Finish
Serve
Add vegetables like drumsticks, brinjal (eggplant), or yellow pumpkin to the gravy along with the tomatoes for a more wholesome dish.
For a sattvic version, you can skip the onions and garlic. The flavor will be different but still delicious.
For a quicker, more traditional (but riskier) method, you can drop the raw urundais directly into the boiling kulambu. Ensure the gravy is at a rolling boil to prevent them from dissolving.
For a creamier and richer gravy, you can grind 5-6 soaked cashews along with the coconut and fennel seeds.
Lentils are an excellent source of protein, which is essential for muscle repair, building tissues, and overall body function, making this a great meal for vegetarians and vegans.
The combination of toor dal and chana dal provides a significant amount of dietary fiber, which aids digestion, prevents constipation, promotes gut health, and helps in managing blood sugar levels.
This dish is a good source of minerals like iron, magnesium, and potassium from the lentils and spices, which are vital for energy production, nerve function, and maintaining heart health.
Spices like turmeric (containing curcumin) and fenugreek have well-known anti-inflammatory properties that can help reduce chronic inflammation in the body.
This usually happens for two reasons: the lentil paste was too smooth or watery, or the urundais were added to the gravy raw when it wasn't boiling hot enough. Steaming the urundais beforehand, as this recipe suggests, is the best way to prevent them from dissolving.
Yes, you can. The coconut paste acts as a thickener and adds flavor. If you omit it, the gravy will be thinner. You can thicken it by simmering it for a longer time or by adding a slurry of 1 tsp of rice flour mixed with 2 tbsp of water.
Yes, it is a very nutritious dish. It's rich in plant-based protein and dietary fiber from the lentils. The spices used also offer various health benefits. To make it healthier, you can reduce the amount of oil used.
One serving of Paruppu Urundai Kulambu contains approximately 380-420 calories, depending on the amount of oil and coconut used. This estimate does not include rice or other accompaniments.
Absolutely! You can steam the urundais a day ahead and store them in an airtight container in the refrigerator. Simply add them to the hot, simmering gravy when you are ready to serve.
While it pairs best with steamed rice, Paruppu Urundai Kulambu also goes well with idli, dosa, and even chapati or other Indian flatbreads.
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