Paruppu Urundai Kuzhambu 

Paruppu Urundai kulambu(Kuzhambu) is a very delicious and traditional South Indian kulambu (gravy) variety.  In this kulambu the steamed paruppu urundais or dal dumplings are simmered in a

special masala paste and tamarind gravy. It tastes absolutely delicious and is served with rice with a drizzle of ghee and moreover  this kulambu can be had along with idli ,dosa too. The recipe that I have shared below is my family's heirloom recipe . Check out how to make this paruppu urundai kuzhambu recipe below.

Ingredients 

For Kulambu masala-

Grated coconut-1 cup

Onion- 1 no

Garlic - 4 nos

Sambar powder - 4 tsps

For Paruppu Urundai-

Toor dal- 1cup

Cinnamon-2 nos

Cloves- 4 nos

Fennel seeds-1 tsp

Salt to taste

Asafoetida a pinch

Onion- 1 no finely chopped

Green chillies-1 no finely chopped

Coriander leaves and curry leaves few finely chopped

Other ingredients

Onion- 1 no

Tamarind extract from lemon sized tamarind

Kulambu thaalippu vadam -1 tsp

Turmeric powder-1/4 tsp

Salt to taste 

Gingelly oil -1 Tbsp

Curry leaves few

Recipe Video

Method-

For Masala -

👉Grind all the ingredients given under kulambu masala to a fine paste adding little water set aside.

For Paruppu Urundai-

👉First wash and soak the toor dal for 1/2 hour.

👉Drain the water and grind the dal along with cinnamon,cloves,fennel seeds,salt and asafoetida to coarse paste .

👉Transfer to a bowl mix with onions, green chillies, curry leaves and coriander leaves .

👉Mix everything well and make lemon sized balls.

👉Steam cook for 10 mins.Set aside.

For making Kulambu-

👉Heat gingelly oil in a kadai add kulambu thaalippu vadam, curry leaves and saute for few seconds. Add onions and saute well.

👉Pour the ground masala paste .

👉Add tamarind extract, turmeric powder and required salt.

👉Add required water and boil the kulambu until it thickens.

👉Add the steamed paruppu urundais.

👉Allow it to cook for another 2-4 mins serve hot.

Preparation Time-30 mins
Serves-5-6

Note -
If you don't have Kulambu thaalippu vadam you can use just mustard seeds and fenugreek seeds for tempering.