Paruppu Urundai Kulambu – It is a traditional South Indian Delicacy in which Paruppu Vada / lentil dumplings are steamed and simmered in a spicy, coconut based gravy. This Urundai Kulambu can be paired with White Rice and Vegetable stir fry for a good filling meal.
Urundai Kulambu is one of my favourite for pairing with Rice. I love the Spiciness from the masala and it tastes so good. At our home, we do not add Tamarind and hence this paruppu urundai kuzhambu recipe is without tamarind.
Paruppu urundai Kulambu gravy can be made in many ways. Some add Tamarind extract and make it spicy and tangy. I prefer this method than others. This method is what we follow at home and it is rich in flavours. It tastes yummy. A special masala is roasted and ground to a fine paste. That is what brings all the flavour and spiciness to the curry. This Spicy Paruppu Urundai Kuzhambu is surely a best option for any celebrations. Your guests will definitely love it with Rice. Meanwhile, checkout other Curry recipes for Rice like Vendakkai kulambu, Sundakkai vathal Kulmabu. Now let’s checkout the recipe. Do try at home and let me know how it turned out for you.
How to make Paruppu Urundai Kulambu
- Keep your ingredients Ready! Soak Chana Dal for 2 hrs.
- Drain and Grind Chana dal with 5 garlic cloves, 2 red chillies , required salt and a pinch of asafoetida to a coarse paste. Do not add water while grinding.
- Meanwhile, Add water to a idly cooker and heat. Make small balls out of the mixture and place over the perforated plate. Steam cook for 6 – 7 minutes. keep aside. If you over cook, the vadas / dumplings will turn out hard.
- In a pan, add 2 tsp of oil. Add all the ingredients under “for masala” except coconut. Roast over medium flame.
- Once the aroma emanates, add Coconut and switch off the flame. Cool and grind the masala into a fine paste.
- In a pan, add 3 tbsp of oil. To it,add mustard seed and urad dal. Once mustard starts to crackle, add curry leaves. Now add Shallots and cook till translucent.
- Add turmeric, the ground masala paste and required salt. Saute for a min.
- Now add 1 ½ cups of water. Bring it to boil.
- Now add the steamed vadas to the curry. Do not stir now, the vadas may break. Keep the flame in medium and simmer it for 8 – 10 mins.
- Remove off the heat. Serve with Steamed Rice
Paruppu Urundai Kuzhambu Recipe
Paruppu Urundai Kulambu
Ingredients
- 10 Shallots
- 1/4 tsp Mustard seeds
- 1/4 tsp Urad dal
- Curry leaves – few
- Salt as required
- 1/4 cup Oil – ¼ cup
For Paruppu Vada
- 1/2 cup Chana Dal
- 5 pods Garlic
- 1 tsp Fennel / Sombu
- 2 Dry Red chilies
- Asafetida – a pinch
- salt as required
For Masala
- 1 tbsp Corainder seeds
- 1/2 tsp Chana dal
- 1/2 tsp Peppercorns
- 1/2 tsp Cumin
- 1/2 tsp Fennel
- 1/2 tsp Khus khus
- 3 Red chilies
- Cinnamon – a small piece
- 2 Cloves
- 2 Shallots
- 2 tbsp Shredded Coconut
Instructions
How to make Paruppu Urundai Kulambu
- Soak Chana dal for minimum 2 hrs.
- Grind Chana dal, garlic, red chilies , salt and a pinch of asafetida without adding water.
- Meanwhile, Add water to a idli cooker and heat.
- Make small balls out of the mixture and place over the perforated plate.
- Steam cook for 5 – 7 minutes.
- In a pan, add 2 tsp of oil.
- Add all the ingredients under “for masala” except coconut.
- Once the aroma emanates, add Coconut and switch off the flame.
- Cool and grind the masala into a fine paste.
- In a pan, add Remaining oil.
- To it,add mustard seed and urad dal. Once mustard starts to crackle, add curry leaves.
- Now add Shallots and cook till translucent.
- Add turmeric, the ground masala paste and required salt.
- Saute for a min and add 1 ½ cups of water.
- Bring it to boil.
- Now add the steamed vadas to the gravy and simmer it for 8 – 10 mins.
Notes
Tips:
- If you want the curry to be tangy, add 1/4 cup of tamarind extract at the time of adding ground masala.
- Do not over cook the Vada, else it will turn out hard.
- You can also chopped onions to the dal mixture, before steaming in Idly cooker.
Tips for making paruppu urundai kulambu:
- If you want the curry to be tangy, add 1/4 cup of tamarind extract at the time of adding ground masala.
- Do not over cook the Vada, else it will turn out hard.
- You can also chopped onions to the dal mixture, before steaming in Idly cooker.
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