Here’s a traditional Paruppu Urundai Kuzhambu recipe 🍲 — a classic Tamil dish made with dal dumplings simmered in a tangy tamarind gravy. It’s rich, comforting, and perfect with hot rice 🍚
🥘 Paruppu Urundai Kuzhambu Recipe
🌍 About the Dish
This is a beloved dish from Tamil Nadu, especially in Brahmin households.
It features:
Protein-rich dal balls (urundai) 🌱
Tangy, spicy kuzhambu base 🍋🌶️
No onion/garlic (optional variations exist)
🧾 Ingredients
🌱 For Paruppu Urundai (Dal Balls)
½ cup toor dal
2 dried red chillies
1 tsp cumin seeds
1 pinch asafoetida (hing)
Salt (to taste)
A few curry leaves
🍲 For Kuzhambu
Tamarind (lemon-sized, extract taken)
2 tbsp sambar powder
¼ tsp turmeric powder
Salt (to taste)
🌿 Tempering
2 tbsp sesame oil
1 tsp mustard seeds
1 tsp urad dal
Curry leaves
A pinch of asafoetida
👩🍳 Step-by-Step Preparation
🌱 Step 1: Prepare Urundai
Soak toor dal for 1–2 hours
Drain and grind with:
red chillies
cumin
hing
Grind coarsely (not smooth)
Add salt & curry leaves
Shape into small balls
👉 Optional: Steam the balls for 5–7 minutes (prevents breaking)
🍲 Step 2: Prepare Kuzhambu Base
Heat sesame oil
Add mustard seeds + urad dal + curry leaves
Add tamarind extract
Add turmeric, salt, and sambar powder
Let it boil well (10 minutes)
🥣 Step 3: Add Urundai
Gently drop dal balls into boiling gravy
Do NOT stir immediately
Cook on medium flame for 10–12 minutes
🔥 Step 4: Final Simmer
Once the urundai are cooked, they will firm up
Simmer until the gravy thickens
🍽️ Serving Suggestions
Serve hot with:
Steamed rice + ghee 🧈
Poriyal or kootu
Appalam
⭐ Pro Tips for Perfect Urundai
Grind dal coarse — not too smooth
Don’t overcrowd balls in gravy
Avoid stirring early (they may break)
Steaming helps beginners 👍
Kuzhambu should be slightly thick
😋 Why This Dish is Special?
High-protein vegetarian dish 💪
Unique texture from dal balls
Traditional, homely Tamil flavour
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