Paruppu Urundai Kuzhambu: Authentic South Indian Lentil Dumpling Curry
40 minutes
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About Paruppu Urundai Kuzhambu: Authentic South Indian Lentil Dumpling Curry
Dive into the rich flavors of South India with this Paruppu Urundai Kuzhambu recipe! This comforting vegetarian dish features soft, melt-in-your-mouth lentil dumplings simmered in a tangy tamarind gravy, spiced with aromatic red chilies, fennel, and asafoetida. The perfect blend of textures and tastes will transport you straight to the heart of a traditional South Indian kitchen.Each bite is a delightful explosion of bold spices and savory lentils. The protein-packed dumplings paired with the vibrant, sour gravy create a satisfying and nourishing meal. This kuzhambu is incredibly versatile, perfect served with steamed rice, fluffy idlis, or crispy dosas.Whether you're a seasoned South Indian cuisine enthusiast or a curious newcomer, this recipe is your gateway to an unforgettable culinary experience. Get ready to savor the authentic taste of home-cooked South Indian goodness!
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Recipe Time & More
Prep20 minutes
Cook20 minutes
Total40 minutes
Ingredients
For the Lentil Dumplings (Urundai)
- 1/2 cup Split Chickpea also known as kadalai paruppu
- 4 Chilies dried red chilies, adjust to your spice preference, red
- 1/2 tsp Fennel Seeds also known as saunf
- 1 pinch Asafoetida also known as hing or perungayam
- 1/2 tsp Salt to taste
For the Kuzhambu (Gravy)
- 1 medium Onion finely chopped
- 1/4 cup Coriander finely chopped, also known as dhania
- 1/2 cup Shallots finely chopped, or substitute with more onion
- 10 Garlic Cloves minced or use 1 tablespoon of garlic paste
- 1/2 cup Tomatoes finely chopped
- 1 small Tamarind Ball about the size of a lemon, alternatively use 2 tablespoons of tamarind paste
- 2 tbsp Chili Powder adjust to your spice preference
- 1 tsp Chili Powder adjust to your spice preference, red
- 1 tbsp Coriander Powder also known as dhania powder
- 1 tbsp Oil vegetable or coconut oil
- 1 tsp Mustard Seeds
- 1/2 tsp Fenugreek Seeds
- 1 tbsp Curry Leaves fresh curry leaves
- 1.5 tsp Salt to taste, adjust as needed
Instructions
Prepare the Lentil Dumplings
- Soak 1/2 cup chana dal in water for at least 1 hour.
- Grind the soaked chana dal coarsely in a blender, along with 4 red chilies and 1/2 teaspoon of fennel seeds. Do not grind to a fine paste.
- In a bowl, combine the ground chana dal mixture, 1/2 teaspoon salt, 1 pinch asafoetida, 1/4 cup finely chopped coriander leaves, and 1 medium finely chopped onion. Mix well.
- Roll the mixture into small balls (approximately 1-inch diameter).
- Steam the lentil balls in an idli steamer or a perforated container placed over boiling water for 10-12 minutes. Set aside to cool.
Prepare the Tamarind Gravy
- Soak a small tamarind ball (or 2 tablespoons of tamarind paste) in warm water for 10 minutes. Squeeze out the pulp and discard the seeds, reserving the tamarind water.
- In a bowl, whisk together the tamarind water, 2 tablespoons chili powder, 1 teaspoon red chili powder, 1 tablespoon coriander powder, 1.5 teaspoons salt, and remaining chopped coriander leaves.
Cook the Kuzhambu
- Heat 1 tablespoon of oil in a pan or wok over medium heat. Add 1 teaspoon mustard seeds and 1/2 teaspoon fenugreek seeds. Once they splutter, add 1/2 cup finely chopped shallots (or remaining onion), and 10 minced garlic cloves. Sauté until onions turn golden brown.
- Add 1/2 cup chopped tomatoes and sauté until softened.
- Pour in the prepared tamarind water mixture. Bring to a boil.
- Gently add the steamed lentil dumplings to the gravy. Simmer for 10-15 minutes, or until the gravy thickens and the dumplings are heated through. Stir occasionally to prevent sticking.
- Garnish with fresh curry leaves before serving.
Recipe Notes
Expert Tips for the Perfect Paruppu Urundai Kuzhambu
- For extra flavor, temper the gravy with a pinch of curry leaves and a few dry red chilies before adding the tomatoes.
- Adjust the amount of chili powder according to your spice preference. Start with less and add more as needed.
- If the gravy becomes too thick, add a little water to adjust the consistency.
- For a richer flavor, use coconut oil instead of vegetable oil for tempering.
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Recipe Nutrition
Calories: 100kcalCarbohydrates: 18gProtein: 7gSodium: 1425mgFiber: 8gSugar: 2g
Ranjani Raj
Articles: 29
4 Comments
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Looks so appetizing! Thank you for posting.
I’m excited to make this at home!
Looks so flavorful! Thanks for posting.
Looks yummmyy 🙂