Friday, February 27, 2009

Paruppu Urundai Kuzhambhu / Lentil Dumpling's in Spicy Tamarind Gravy

This Recipe was of little experimental type. As the Spicy level went up, i managed to add tamarind water, to level up the spicyness. But only to some extent, Tamarind was able to control the spicy. then there i made the mistake of adding Jaggery, to reduce the spicy. but what happened was Jaggery really enhanced the spicy and gave a nice sweet taste too. Actually the original recipe call's for coconut milk or coconut paste. i almost try to avoid coconut milk in gravy .

Paruppu Urundai Kuzhambhu

Paruppu Urundai Kuzhambhu or Lentil's Dumplings in Spicy Tamarind Gravy. Does the title seam's to be so lengthy. But the Preparation don't take so long. Just you need to soak chana dal for an hour before preparing this gravy. Whenever iam in short of vegetable's, i prepare this gravy.

Method for Preparing Urundai or Dumpling's:
  • First Soak a cup of chana dal in warm water for an hour.
  • Grind it along with 1/2 tsp Fennel/Saunf, 3 Dry Red Chilli, little salt, few Curry leaves and with 2tbsp of water in which it was soaked.
  • This should be grinded coarsely with less water.
  • Shape the paste into medium sized ball's.
  • Microwave it for 3 minute's. (or) Steam them for 4-5 minute's.

Steamed Paruppu Urundai

Ingredients for the Gravy:

1. Onion-1 finely sliced
2. Tomatoes-2 finely sliced
3. Tamarind- one small lemon size.
4. Jaggery-2 tbsp's
5. Turmeric Powder-1/4 tsp
6. Chilly Powder-2 tsp ( I use Aachi Kuzhambhu Milagaai thool)
7. Corriander Powder-3 tsp
8. Oil - 4tbsp
9. Mustard-1/4 tsp
10. Curry Leaves-10
11. Corriander Leaves- 2tsp


1. Heat Oil in a Kadaai/ Pan. add mustard seeds, when it makes sound, add curry leaves.

2. Add finely sliced onions and saute it well. Now add Tomatoes and saute it well, till they mix with each other.

3. Soak the Tamarind in a 1.2 cup of warm water for 5 minutes. and squeeze the tamarind and keep it aside.

4. Add little bit of salt, Turmeric powder, Chilli Powder and Corriander powder to the onion-tomato mix in the pan.

5. Add the steamed chana dal ball's to the pan and coat the ball's with the masala.

6. Add Tamarind water and let it boil, add Jaggery here. and close the pan with it's lid and let it sit on low flame for about 5-7 minutes.

7. Add Corriander Leaves to Garnish.

This is best with Hot Rice and for Dosa/Idli even for the next day. as there is no coconut added.

Paruppu Urundai Kuzhambhu1

My Friend Gayathri is hosting an event called Manificent Click Contest

Iam sending her this as my entry. Do check in at her place for a variety of dishes.

Now this Goes to Ashwini's Lentil mela and to Dear Nag's The Recipe Diary Contest.


Think Spice-Think Fennel, an event formed by Sunita and now hosted by Ivy.


  1. Wow superb....Spicy and yum. You can also send this to Think Spice i think as it calls for Fennel.

  2. Thanks KF, for in informing me about Think Spice. I will send it.

  3. Thanks very much for participating. Your recipe sounds delicious.

  4. After a very long time I am visiting your blog I can see a lot of new features, and it looks great. paruppu urundai kuzhambhu is one of my fav dishes. Pics are great.

  5. looks very delicious & mouthwatering ..and wonderful click ..bookmarked it

  6. Microwave is great option! Love the tamarind base gravy but my mom does another version which is not tamarind.
    Naaku uruddu Lavi!

  7. Its Great to participate in the event Ivy.

    Trupti..Thanks for Bookmarking. Let me know, how it turned out. If you are okk, with coconut milk, try adding it.

    Shriya...Great to Have you Dear after a Long Time. U inspire me dear..Thank U.

    Cham..Very Thanks to U. You always encourage me!!

  8. This my favorite.. I used to steam them initially but nowadays i cook them directly in the gravy and it's softer and even better. Yours looks nice and spicy.

  9. Great cooking lavi, Impressed so much :)

  10. looks so mouth-watering Lavi! Nice pic.

  11. Hi Lavi, you've changed your template again? Your photos look good.

  12. Uma..Thanks. Its nice to have u after a break!

    Sra..I did'nt change my template. but i played with colour's. thats it. U spot me right, when i make change, just like my father.

    Laavanya..would love to try ur version. i too like those urundai to be soft.

  13. As Homely and Yummy as ever :)..Love the kuzhambu..though I have not tried making this, yet!..
    Absolutely Lovely!.. :)

  14. Curry looks delicious. Very nice photography.Yes u can send ur egg dish for the event.

  15. Thanks Bharathy, If u havent tried this, u should give it a shot.

    Thanks Divya!

  16. Hi Lavi, the paruppu urundai kulambu looks delish. I have to explore all your recipes:)

  17. Looks delicious, love this kozhumbu...great pictures !

  18. I cant believe my eyes to see ur great pic. I rub my eyes to see it again. Ur picture brigtens my mood and eyes to refreshen to cook it. Ya it's also great without coconut.

  19. Thanks a lot. Lentil's Dumplings is an interesting recipe. At last I have found something interesting and unique to serve to my guests during the holidays. I am sure that they'll love this Lentil's Dumplings.

  20. Very interesting, didnt know one could microwave the lentil balls.
    Compassionate Vegetarian

  21. i was wondering...why does this recipe use channa dhal... usually toor dhal is used.... please clear the doubt... and how will the toor dal recipe be?


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