Go Back
+ servings
Paruppu urundai kuzhambu-thumbnail

Paruppu urundai kuzhambu recipe

Parupu urundai kulambu is one of the popular veg gravies of Tamilnadu made by cooking spiced lentil balls in a tamarind based curry.
4.5 from 2 votes
Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Course Gravies, Side Dish
Cuisine Indian, Tamilnadu
Servings 6
Calories 120 kcal


  • Cooking pan
  • Blender


To make balls:

  • ½ cup Gram dal
  • ¼ cup Toor dal
  • 1 tsp Fennel seeds
  • 2 Red dry chillies
  • ½ tsp Salt
  • 2 pinch Asafoetida

To make coconut paste:

  • 2 tbsp Coconut
  • ½ tsp Cumin seeds
  • 1 tsp Fried gram

To make gravy:

  • 2 tbsp Sesame oil
  • 1 tsp Mustard seeds
  • ¼ tsp Asafoetida
  • 4 Garlic cloves chopped
  • ½ cup Onion
  • ½ cup Tomato
  • ¼ tsp Turmeric powder
  • 1 tbsp Sambar powder
  • 1 Cup Tamarind water
  • 2 cups Water
  • 1 tsp Salt



  • Soak 1/2 cup of gram dal and a 1/4 cup of toor dal in a bowl of water. Wash and soak unclean lentils.
  • Add 2 dry chillies and 1tsp of fennel seeds along with the dal let the items soak for 2 hours.
  • Soak gooseberry sized tamarind in warm water for 20mins.

Recipe for urundai kuzhambu:

  • How to make paruppu urundai:
  • Drain water from the soaked dal mixture, add a generous amount of asafoetida and a half tsp of salt.
  • Take this mixture in a blender and grind into a paste without using water. The moisture from soaked dal is enough to blend.
  • Make small balls from the mixture and keep aside.
  • Make coconut paste:
  • Blend two tbsp of coconut with 1/2 tsp of cumin seeds and a tsp of fried gram(pottukadalai). Grind into a smooth paste by adding a little bit of water.
  • Keep aside.

Paruppu urundai kulambu recipe:

  • Heat 2tbsp of sesame oil and season with a tsp of mustard seeds and a pinch of asafoetida.
  • Add finely chopped or crushed garlic cloves and a few curry leaves.
  • Saute few seconds and add half a cup of onions and stir until transparent stage. You can use shallots for better taste.
  • Next, add chopped tomatoes and cook till soft.
  • Add a 1/4 tsp of turmeric powder and 1tbsp of sambar powder.
  • Next, add a cup of tamarind water with a cup of water and mix well. Bring to boil.
  • Add the coconut, cumin and fried gram paste with a tsp of salt for the gravy.
  • Mix, cover with a lid and cook the gravy for five minutes. When the raw smell of the tamarind goes off completely, add the dal balls(paruppu urundai) gently. Reduce the heat, cover with the lid and cook for 5mins.
  • Flip the balls carefully after 5mins and cook the other halves of the urundais. Cooking the inner portion of the balls properly is important.
  • Switch off and serve with hot rice, appalam and potato kara kari.



1) You can steam the balls for 10mins before adding them to the gravy. In that case, reduce the total cooking time of the kuzhambu.
2) Do not do coarse grind as the balls tend to brittle and lose their shape. While cooking the balls make sure the heat reaches its center. Keep the heat medium and cook well. Before switching off, you can break one ball to check the inner part.


Calories: 120kcal
Keyword kuzhambu vagaigal, paruppu urundai kuzhambu, parupu urundai kulambu, urundai kulambu
Tried this recipe?Let us know how it was!