Paruppu Urundai Kuzhambu 

Paruppu Urundai Kuzhambu is a traditional and hearty South Indian dish that is both comforting and flavorful. It consists of paruppu urundais, which are steamed lentil dumplings, simmered in a tangy and spicy tamarind gravy made with a special masala paste. The dumplings are soft and absorb the rich flavors of the gravy, making each bite deliciously satisfying. This dish is a staple in many South Indian households and is perfect for serving with steamed rice—usually with a drizzle of ghee for extra richness. It can also be enjoyed with idli, dosa, or other South Indian tiffin varieties.

What makes this recipe special is that it’s a cherished family heirloom passed down through generations, giving it an authentic, homemade touch. The combination of lentils, aromatic spices, and tangy tamarind creates a perfect balance of flavors that is both comforting and nourishing. Paruppu Urundai Kuzhambu is often made on special occasions or when you want to treat yourself to a classic South Indian dish that brings together the goodness of lentils and the tang of tamarind.

Tips to make perfect Paruppu Urundai Kuzhambu 

• Use fresh tamarind: For the best flavor, it’s always recommended to use fresh tamarind, though tamarind paste or concentrate can be used in a pinch.

• Consistent size for urundais: Try to make the dumplings uniform in size for even cooking. If the dumplings are too big, they may take longer to cook, and if they’re too small, they may disintegrate in the gravy.

• Soaking lentils: Soak the lentils for at least 30 minutes before making the dumplings. This will help them blend better and make softer dumplings.

• Customizing spices: You can adjust the spice level by varying the amount of red chilies and black pepper according to your preference.

Paruppu Urundai Kuzhambu is a delicious, filling, and satisfying South Indian dish that brings out the best of traditional flavors. The steamed lentil dumplings absorb the rich, aromatic tamarind gravy, making each bite flavorful and comforting. It pairs beautifully with rice, idli, dosa, or other South Indian staples. This dish is not just a treat for the taste buds, but also a great way to experience authentic South Indian cuisine passed down through generations.

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.