Paruppu Urundai Kuzhambu

Name: Paruppu Urundai Kuzhambu
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: south_indian
Ingredients: 0.75 cup chana dal (soaked for 1 hour and drained); 0.25 cup toor dal (soaked for 1 hour and drained); 4 pcs dried red chili (2 for grinding, 2 for tempering); 0.5 tsp fennel seeds (for dumpling mixture); 1 pinch asafoetida (for dumpling mixture); 0.5 tsp salt; 0.25 cup coconut (fresh, grated); 1 tsp cumin seeds (for grinding gravy paste); 6 pcs black peppercorns (for grinding gravy paste); 1 tsp coriander seeds (for grinding gravy paste); 2 tbsp sesame oil; 0.5 tsp mustard seeds; 10 pcs curry leaves; 1 pcs onion (medium, finely chopped); 2 pcs tomato (medium, chopped); 1 pinch turmeric powder; 1 tbsp tamarind (soaked in warm water and extracted); 3 cup water (divided, for grinding and gravy); 2 tbsp cilantro (chopped, for garnish)

RATING

4.6/5(168)

TASTE SCORE

8/10

A comforting Tamil Nadu kuzhambu with soft steamed lentil dumplings simmered in a tangy tamarind gravy. It has deep flavor from coconut, spices, and a simple tempering, and tastes especially good with hot rice.

PREP

20m

COOK

30m

SERVES

1 KATORI

315 cal

SERVINGS

METHOD · 10 STEPS

prep · ~60 min
Soak the dals and prepare the tamarind.
1.Wash the chana dal and toor dal well.
2.Soak both dals together in water for 1 hour, then drain completely.
3.Soak the tamarind in a little warm water and squeeze out a thick extract.
TIPDrain the soaked dals very well so the dumpling mixture stays coarse and holds its shape.
mix · ~5 min
Grind the lentil mixture for the urundai.
1.Add the drained chana dal, toor dal, 2 dried red chili, fennel seeds, asafoetida, and 0.25 tsp salt to a mixer jar.
2.Pulse to a coarse mixture without adding much water.
3.Transfer to a bowl and mix in a spoonful of chopped onion if you like a little texture.
TIPKeep the mixture slightly coarse, not smooth, or the urundai can turn dense.
steam · ~12 min
Shape and steam the urundai.
1.Divide the lentil mixture into small lemon-sized balls.
2.Place the balls on a greased steamer plate with a little space between them.
3.Steam until firm and cooked through, about 10 to 12 minutes.
TIPSteaming first helps the dumplings stay intact when they go into the kuzhambu.
saute · ~4 min
Make the coconut spice paste.
1.Heat 1 tsp sesame oil in a small pan.
2.Add cumin seeds, black peppercorns, coriander seeds, and grated coconut.
3.Cook for 1 to 2 minutes until fragrant without browning too much.
4.Cool slightly, then grind with a little water to a smooth paste.
temper · ~2 min
Make the tempering for the kuzhambu.
1.Heat the remaining sesame oil in a kadai.
2.Add mustard seeds and let them splutter.
3.Add the remaining 2 dried red chili and curry leaves.
4.Stir for a few seconds until fragrant.
TIPUse medium heat here so the mustard cracks well and the chili does not burn.
saute · ~8 min
Cook the onion and tomato base.
1.Add the chopped onion and cook until soft and lightly golden.
2.Add the chopped tomato, turmeric powder, and the remaining salt.
3.Cook until the tomato breaks down and turns pulpy.
simmer · ~10 min
Simmer the tamarind gravy.
1.Pour in the tamarind extract and the remaining water.
2.Bring the gravy to a gentle simmer.
3.Cook for 8 to 10 minutes so the raw tamarind smell goes away.
simmer · ~9 min
Add the coconut paste and finish the kuzhambu.
1.Stir in the ground coconut spice paste and mix well.
2.Simmer for 3 to 4 minutes until the gravy thickens slightly.
3.Lower the heat and gently add the steamed urundai.
4.Cook for 4 to 5 minutes so the dumplings absorb the gravy.
TIPDo not stir too hard after adding the urundai or they may break.
garnish
Garnish with cilantro.
serve
Serve hot with rice.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Drain the soaked chana dal and toor dal thoroughly before grinding; extra moisture makes the urundai crack or flatten.
2
Pulse the dal mix just until coarse and clumpy so the dumplings stay light instead of turning pasty and dense.
3
Grease the steamer plate lightly and leave space between each urundai so steam circulates and cooks them evenly.
4
The urundai are done steaming when they feel firm on top and no wet batter sticks to your finger.
5
Let the tamarind gravy lose its raw smell fully before adding the coconut paste, or the kuzhambu will taste harsh.
6
After adding the steamed dumplings, keep the kuzhambu at a gentle simmer and swirl the pan instead of stirring hard.
7
This kuzhambu tastes even better after 20 to 30 minutes of resting, when the urundai soak up the tangy gravy.

RECIPE VARIATIONS

Adapt it for your goals.

no onion

No-onion

Skip onion in both the urundai and gravy for a simpler temple-style version with cleaner tamarind-coconut flavors.

spicier

Spicier

Add extra dried red chili or a few more peppercorns in the coconut paste if you want a hotter, more robust kuzhambu.

garlic

Garlic

Saute a few garlic cloves with the onion for a deeper, homestyle flavor that pairs well with hot rice.

jain

Jain

Omit onion and asafoetida, and build the gravy with tomato, tamarind, coconut, and spices for a Jain-friendly adaptation.

HEALTH BENEFITS

Why this is on our healthy list.

✓

Protein-Rich Lentils

Chana dal and toor dal make this dish filling and provide plant protein along with fiber for a satisfying meal.

✓

Digestive Spice Support

Fennel, cumin, pepper, curry leaves, and asafoetida are traditional spices that add aroma and can make dal-based dishes feel easier to digest.

✓

Balanced Satiety

The combination of lentils, coconut, and sesame oil gives the kuzhambu staying power, especially when served with rice.

QUESTIONS?

Frequently asked questions

Usually the dal mixture was ground too smooth or too wet, or the dumplings were not steamed long enough. Keep the mixture coarse, drain the dals well, and add the urundai only after they are firm.