Paruppu Urundai Kuzhambu | Urundai Kuzhambu Recipe – Step by Step

By : | 7 Comments | On : June 28, 2016 | Category : South Indian Kuzhambu Recipes, South Indian Recipes, TamilNadu

Paruppu Urundai Kuzhambu Recipe 1
Please follow and like us:

Paruppu Urundai Kuzhambu is a traditional recipe of Tamil Nadu. This Urundai kuzhambu recipe is nothing but dal balls cooked in tamarind puree with some special masala’s. The process may be little lengthier but the end result is fantastic. There are so many methods to prepare this kuzhambu, by steaming the dal balls, or adding the balls directly, with or without coconut etc. We can also call this paruppu urundai kuzhambu as a pride of Tamil Nadu cuisine.This kuzhambu tastes best the next day and not only with rice,it goes very well with idli, dosa, idiyappam too.

Paruppu Urundai Kuzhambu Recipe

Paruppu Urundai Kuzhambu

Paruppu Urundai Kuzhambu | Urundai Kuzhambu Recipe

Recipe Cuisine: Tamil Nadu, South Indian |  Recipe Category: Lunch Side Dish
Preparation + Cook Time: 1.5 Hours  |  Serves: 3 to 4

For Making Urundai
  • Toordal – ½ cup
  • Channa dal – ¼ cup
  • Small Onion – 5
  • Garlic – 5 to 6 flakes
  • Green Chilli – 1
  • Saunf – 1 tsp
  • Ginger – 1 inch piece
  • Grated Coconut – 1 tblsp
  • Coriander, Curry Leaves – 2 tblsp
  • Red chilli – 3 or as needed
  • Salt – As needed
To Roast and Grind
  • Red Chilli – 5 to 6
  • Coriander Seeds – 1 tblsp
  • Fenugreek Seeds – 1 tsp
  • Grated Coconut – ¼ cup
For Kuzhambu
  • Small Onion – 5 to 6
  • Tomato – 2 to 3
  • Garlic – 10 flakes
  • Tamarind – 1 lemon sized
  • Turmeric powder – ¼ tsp
  • Salt – As needed
To Temper
  • Mustard Seeds – 1 tsp
  • Fenugreek Seeds – ¼ tsp
  • Thalippu Vadagam – 2 pinch
  • Curry Leaves – 1 Sprig
  • Oil – 2 tblsp

For making Urundai
1. Soak dal in water for 2 to 3 hours. Wash and drain water. Grind both the dals, red chilli, saunf to a coarse paste. No need to add water.
2. Add chopped onion, garlic, green chilli, ginger and grated coconut. Then add coriander, curry leaves and salt to the dal and mix well.
3. Make small balls of equal size. Grease an idli plate with little oil and place the balls carefully. Steam it for 10 to 15 minutes (you can also skip this step and add the balls directly to kuzhambu when it starts boiling). Keep it by side. Soak tamarind in water and extract tamarind puree.
For making Kuzhambu
1. Take a kadai, add 1 tsp of oil and roast all the ingredients given in the table ‘To Roast and Grind’, except coconut. Switch off flame, add grated coconut and give a quick stir (If you want to short cut the process, just add chilli powder and dhania powder to the kuzhambu, grind coconut alone). Cool down and grind everything with little water.
2. Chop onion, tomato and garlic finely. 
Take a heavy bottom vessel, pour oil and temper with the items listed in the table ‘To Temper’.  Now add onion and fry till transparent.
3.Then add garlic and tomatoes, saute well. Add tamarind extract, turmeric powder and salt.
4. When its start boiling, add the grinded paste. Keep boiling for 10 minutes in low flame. Now add the steamed urundai’s one by one carefully.  Also boil the kuzhambu for another 5 minutes, until the urundai’s float on top and oil separates.
Garnish with coriander leaves. Serve it hot with rice and appalam.


Urundai Kuzhambu Recipe 1

Urundai Kuzhambu Recipe


1. You can also use any one type of dal for making urundai’s.
2. Add shallots which lends nice taste to the urundai kuzhambu recipe.
3. Also use gingelley oil which gives nice authentic taste to the recipe.
4. Thalippu vadagam adds nice aroma to the kuzhambu, but if you don’t have in hand it can be omitted.
5. For simple version, add chilli powder, dhania powder or 1 tblsp of sambar powder to the kuzhambu. Skip the other ingredients in the ‘roast and grind part’, just grind coconut alone and add it.

6. Steaming the urundai method is always safe for beginners. 
7. You can also add the urundai’s directly to the kuzhambu. But be sure you add it once it starts roll boiling.
8. Add salt separately for urundai and kuzhambu.
9. Don’t stir the kuzhambu after adding the urundai, until they float on top or else it will break.
10 .This paruppu Urundai Kuzhambu thickens with time, adjust water accordingly.
11. Always prepare this paruppu urundai kuzhambu 2 hours prior to lunch, so that urundai’s absorbs the kuzhambu and tastes good.

Urundai Kuzhambu Recipe

Urundai Kuzhambu Recipe

recipe image
Recipe Name
Paruppu Urundai Kuzhambu | Urundai Kuzhambu Recipe – Step by Step
Author Name
Published On
Preparation Time
Cook Time
Total Time
Share This Post!

Comments (7)

  1. posted by srividhya gopalakrishnan on June 29, 2016

    Came via blog hopping. Love your website. This is a great and traditional recipe. Love the recipe and serveware too. Very nice.

    • posted by Priya Santhamohan on June 29, 2016

      Just came to know your blog. Very glad to get a comment from a fellow blogger.

  2. posted by Alboni on June 29, 2016

    Lovely picture !!! One of my favourite dish.

  3. posted by Priya Santhamohan on June 29, 2016

    Thankyou so much Alboni.

  4. posted by Nammi on June 30, 2016

    Looks delicious. First seeing this

    • posted by Priya Santhamohan on June 30, 2016

      Thanks a lot Nammi.

  5. posted by Padma Veeranki on April 25, 2017

    One of my all time fav kuzhambus….loving it 🙂


Leave a Reply

Your email address will not be published. Required fields are marked *

Show Buttons
Hide Buttons