Paruppu Urundai Kuzhambu – Kulambu / Lentil Dumplings Curry

Paruppu Urundai Kuzhambu – Kulambu / Lentil Dumplings Curry.

Paruppu Urundai Kuzhambu – Easy to make South Indian Tamilnadu style recipe. With step by step pictures.

Paruppu urundai kuzhmabu / Lentil dumplings curry is a very very traditional Tamilnadu dish served for lunch in the weddings, during celebration times and festival days. Here is how I do Paruppu Urundai Kuzhambu.

Here is the video of Paruppu Urundai Kuzhambu – Kulambu / Lentil Dumplings Curry.

Soak half a cup of chana dal (kadalai paruppu) with 2 cups of water for 2 hours. Strain the water and grind the lentils to a coarse paste. Do not add water while grinding. There might be one or two lentil grains that might be left whole while grinding. That is perfectly fine.

Add the following to the ground lentil. Fennel seeds, finely minced garlic, finely chopped onions, turmeric, finely minced green chilli, finely chopped coriander leaves, fresh shredded coconut and salt. Mix everything well to combine. Make little Paruppu Urundai dumpling balls from the mixture and  steam the dumplings in an idli vessel for 5 minutes. Set aside.

We will need to use a flat pan for this Paruppu Urundai Kuzhambu recipe. Kadai may not work as this may make the dumpling to break when added to the curry. So a flat pan is recommended for Paruppu Urundai Kuzhambu. Heat 2 tablespoon of oil in a pan and add in the cloves, cinnamon, fennel seeds, 1 sprig curry leaf and crushed Garlic. Saute until the garlic starts to brown and the curry leaves turn crisp. Add in the chopped onions. Saute until the onions are soft.

Now puree 2-3 very ripe tomatoes in a mixie. Add it to the Paruppu Urundai Kuzhambu pan.

Add in the salt, turmeric and the sambar powder. Fry until the tomatoes are cooked well and streaks of oil appear on top. About 4-5 minutes on medium flame.

(If you do not have sambar powder, you can add just plain red chilli powder.)

Grind half a cup of fresh shredded coconut with half a cup of water to a smooth paste. Add it to the pan.

Add in 2 cups of water and let it simmer to a full boil. Check for seasoning at this stage. Add in more salt if necessary. Once the Paruppu Urundai Kuzhambu curry comes to a full boil, add the dumplings one by one carefully. DO NOT stir for the first 5 minutes as the dumplings might break. Let the flame be at medium when the dumplings are boiling.

After 5 minutes, turn the dumplings if necessary. Let it simmer for 10-12 more minutes. Remove off heat. Paruppu Urundai Kuzhambu is ready.

Serve Paruppu Urundai Kuzhambu with rice.

Paruppu Urundai Kuzhambu / Lentil dumplings curry

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Delicious Paruppu Urundai Kuzhambu. Lentil dumplings simmered in curry.

• Total Time: 1 hour
• Yield: 4 1x

Ingredients

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For the dumplings

• 1/2 cup Channa dal
• 1/4 tsp Fennel seeds
• 2 cloves minced Garlic
• 1/2 Onion, finely chopped
• 1/4 teaspoon Turmeric
• 1/2 green chilli finely minced
• 5–6 stalks Coriander leaves, chopped
• 1/4 cup fresh Shredded coconut
• 1/4 teaspoon Salt

For the curry

• 2 tablespoon Oil
• 2 Cloves
• 1 small piece Cinnamon
• 1/2 teaspoon Fennel seeds
• 1 sprig curry leaf
• 1 medium size onion
• 4 cloves minced Garlic
• 3 Tomatoes pureed
• 1/2 teaspoon Turmeric
• 1 teaspoon Sambar powder
• 1 teaspoon salt
• 1/4 cup coconut

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Instructions

1. Soak half a cup of chana dal (kadalai paruppu) with 2 cups of water for 2 hours. Strain the water and grind the lentils to a coarse paste. Do not add water while grinding. There might be one or two lentil grains that might be left whole while grinding. That is perfectly fine.
2. Add the following to the ground lentil. Fennel seeds, finely minced garlic, finely chopped onions, turmeric, finely minced green chilli, finely chopped coriander leaves, fresh shredded coconut and salt. Mix everything well to combine. Make little dumpling balls from the mixture and steam the dumplings in an idli vessel for 5 minutes. Set aside.
3. We will need to use a flat pan for this recipe. Kadai may not work as this may make the dumpling to break when added to the curry. So a flat pan is recommended. Heat 2 tablespoon of oil in a pan and add in the cloves, cinnamon, fennel seeds, 1 sprig curry leaf and crushed Garlic. Saute until the garlic starts to brown and the curry leaves turn crisp. Add in the chopped onions. Saute until the onions are soft.
4. Now puree 2-3 very ripe tomatoes in a mixie. Add it to the pan.
5. Add in the salt, turmeric and the sambar powder. Fry until the tomatoes are cooked well and streaks of oil appear on top. About 4-5 minutes on medium flame.
6. Grind half a cup of fresh shredded coconut with half a cup of water to a smooth paste. Add it to the pan.
7. Add in 2 cups of water and let it simmer to a full boil. Check for seasoning at this stage. Add in more salt if necessary. Once the curry comes to a full boil, add the dumplings one by one carefully. DO NOT stir for the first 5 minutes as the dumplings might break. Let the flame be at medium when the dumplings are boiling.
8. After 5 minutes, turn the dumplings if necessary. Let it simmer for 10-12 more minutes. Remove off heat.
9. Serve with rice.

Notes

(If you do not have sambar powder, you can add just plain red chilli powder.)

• Author: Kannamma - Suguna Vinodh
• Prep Time: 15 mins
• Cook Time: 45 mins
• Category: Curry
• Cuisine: South Indian