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Tender, steamed lentil dumplings simmered in a tangy and spicy tamarind gravy. This traditional Tamil dish is a hearty and flavorful main course, perfect with hot steamed rice.
Prepare the Lentils for Dumplings (Urundai)
Grind and Shape the Urundai Mixture
Steam the Urundais
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Tender, steamed lentil dumplings simmered in a tangy and spicy tamarind gravy. This traditional Tamil dish is a hearty and flavorful main course, perfect with hot steamed rice.
This south_indian recipe takes 65 minutes to prepare and yields 4 servings. At 308.77 calories per serving with 12.13g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Prepare the Kuzhambu Base
Prepare the Tempering (Thalippu)
Combine and Finish the Kuzhambu
You can add vegetables like drumsticks, brinjal (eggplant), or yellow pumpkin to the kuzhambu. Add them to the tamarind water and cook until tender before adding the tempering.
For a sattvic version, you can skip the onion in both the urundai mixture and the tempering. The dish will still be delicious.
While the classic recipe uses toor and chana dal, you can experiment by adding a small amount of masoor dal or moong dal to the soaking mix for a different texture.
An alternative method is to drop the raw (unsteamed) urundais directly into the boiling kuzhambu. This requires a perfectly ground, non-watery mixture and careful handling to prevent them from breaking.
The combination of toor dal and chana dal makes this dish an excellent source of plant-based protein, which is essential for muscle repair, growth, and overall body function.
Lentils are packed with dietary fiber, which aids in digestion, promotes gut health, helps regulate blood sugar levels, and contributes to a feeling of fullness, assisting in weight management.
Ingredients like tamarind, asafoetida, and fennel seeds are known for their digestive properties. They can help prevent bloating and indigestion, making this a gut-friendly meal.
This dish provides important minerals like iron, magnesium, and potassium from the lentils and spices, which are vital for energy production, bone health, and maintaining healthy blood pressure.
Yes, it is a very healthy and balanced dish. The lentils provide excellent plant-based protein and fiber, while the spices like turmeric and fenugreek offer anti-inflammatory benefits. Using sesame oil adds healthy fats. It's a wholesome, nutritious meal.
One serving of Paruppu Urundai Kuzhambu (approximately 240g) contains around 350-400 calories. The exact count can vary based on the amount of oil and coconut used.
This usually happens for two reasons: 1) The lentil mixture had too much water, making the dumplings too soft. Ensure you drain the dals very well. 2) The urundais were not steamed long enough to become firm. Steam them until a toothpick comes out clean.
Absolutely! You can steam the urundais, let them cool completely, and store them in an airtight container in the refrigerator for up to 2 days. You can also freeze the steamed urundais for up to a month.
This recipe is naturally vegan as it does not use any dairy or animal products. Just ensure your asafoetida is gluten-free and not compounded with lactose if you have a dairy allergy.
While it pairs best with steamed rice, you can also serve it with idli, dosa, or even millet-based dishes like quinoa or foxtail millet for a healthier alternative.