Paruppu urundai kuzhambu/spiced lentil dumplings is the yummy coconut curry where lentil dumplings are steamed and then dropped into the spicy tamarind coconut sauce. Its totally delicious and lip-smacking! Paruppu urundai kuzhambu is my favourite dish from my amma’s kitchen. During my school time mom makes this curry once in a week. Usually amma divide the dumpling mixture one for the steamed one and other she makes vada. It taste so good and yummy.
Similar recipes you may like to try:
The best side dish for paruppu urundai kuzhambu is Chow chow kootu and vada( from the same dumpling mixture). I have steamed the dumplings and added in the coconut tamarind sauce but few people prefer to add the fried vada to the coconut sauce.
step by step pictures:
Lets make the Dumpling:
Paruppu urundai kuzhambu is ready to be served. This curry can be served with rice, idly, dosa.
- channa dal- 1 cup
- toor dal- 1/2 cup
- moong dal- 1/2 cup
- fennel seeds- 1 tbs
- garlic- 8 cloves
- green chilli- 3
- curry leaves - 1 spring
- coriander leaves- a small bunch
- onion- 1
- tamarind- a lemon sized ball soaked in water
- chilli powder- 3 tbs
- turmeric powder - 2 tsp
- fenugreek seeds- 1 tsp
- mustard seed- 1tsp
- vadagam- 1 tsp
- Gingelly oil- 2 tbs
- small onion- 1/2 cup
- tomato- 2
- coconut- 4 tbs
- fennel seeds- 2 tsp
soak the dals for 3 to 4 hours.
Grind the fennel seeds first, then add in green chilli, garlic grind them to a coarse paste.
In the same blender add soaked dal and curry leaves and salt.
Grind the dals to a coarse mixture and keep aside. add in chopped onions and curry leaves.
give a good mix and make small lemon sized balls and steam them for 10 to 15 mins.
Grind coconut and fennel seeds into a fine paste.
Take a tamarind water, add chilli powder, turmeric powder, coconut paste, salt and keep aside.
Heat up oil, add onion, tomato, green chilli, curryleaves saute until the tomato turns mushy.
Add the tamarind mixture now.Let it come to boil.
Drop the lentil balls carefully.
cover and cook for 10 minutes.