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Paruppu Urundai Kuzhambu | Soft Dal Dumplings in Tamarind Gravy

Soft steamed dal dumplings simmered in a tangy tamarind gravy — a timeless no onion no garlic South Indian classic made the traditional way.
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Soak time 2 hours
Total Time 30 minutes
Course: Main Course, Side Dish
Cuisine: SOUTH INDIAN
Ingredients Method Notes

Ingredients
  

  • For the Urundai:
  • 1 cup toor dal washed and soaked
  • 5 tbsp chana dal washed and soaked
  • 5-6 dried red chillies
  • Curry leaves
  • Coriander leaves
  • Salt
  • A pinch of turmeric
  • For the Kuzhambu:
  • Gingelly oil
  • Mustard seeds
  • Fenugreek seeds
  • 1 tbsp toor dal
  • 2 dried red chillies
  • 1 tbsp sambar powder
  • Lemon-sized tamarind extracted
  • Water as required
  • Salt
  • Jaggery

Method
 

  1. Wash the toor dal and chana dal well and soak for 2 hours.
  2. Drain completely. Do not leave excess water.
  3. Grind with red chillies, curry leaves, coriander leaves, turmeric and salt to a coarse mixture. Do not add water.
  4. Shape into small balls.
  5. Steam for 10-12 minutes until firm and cooked and colour changes.
  6. Heat gingelly oil in a kadai and temper mustard seeds and fenugreek seeds.
  7. Add toor dal and dried red chillies. Sauté well.
  8. Add sambar powder and mix.
  9. Pour in tamarind extract and required water.
  10. Add salt and a little jaggery.
  11. Let the gravy boil well.
  12. Add the steamed urundais carefully into the kuzhambu.
  13. Simmer patiently until the gravy thickens and oil starts separating.
  14. Serve hot with rice.

Notes

Do not add water while grinding the dal — a coarse dry mixture is what keeps the urundais soft and intact.
Drain the soaked dal completely before grinding — even a little excess water can make the urundais break.
Steam the urundais before adding to the kuzhambu — this is what keeps them firm.
The gravy will look thin initially — don't panic, it naturally thickens as the urundais absorb the flavours.
Always use gingelly oil for authentic flavour — it makes a big difference in traditional kuzhambu.
Add jaggery — just a little balances the tanginess of the tamarind beautifully.