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.
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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:
Ingredients you will need to make dumpling curry.
Lets make the Dumpling:
Add fennel seeds in the blender grind them to a fine powder.
Add in garlic and green chilli grind them coarsely
In the same blender add in soaked dals along with few sprigs of curry leaves and salt
Grind them to a coarse mixture and keep aside.
Add in chopped onions and curry leaves
Mix them well
make a lemon-sized ball
lightly brush your idly pan or steamer with oil and place the lentil balls and steam cook for 10 t0 15 minutes.
our lentil dumplings are ready, keep them aside. These are ready to be dropped in curry. Lets make the curry sauce/kuzhambu
Take tamarind water.
Add in chilli powder
Add coconut and fennel seeds in a blender
Add little water and grind them to a fine paste.
Add in coconut paste to the tamarind mixture.
Add in turmeric powder, mix them and keep aside.
heat up sesame oil, add in fenugreek seeds
Add in mustard seeds
Add in vadagam
Add in chopped onions and green chilli saute them for 3 to 5 minutes
in goes chopped tomatoes and curry leaves and saute until the tomatoes turns mushy
Now add in tamarind mixture and cook for sometime.
When it is bubbling drop the lentil balls carefully
cover and cook for 5 minutes.
Paruppu urundai kuzhambu is ready to be served. This curry can be served with rice, idly, dosa. Print
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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
for coconut curry sauce
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
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.
For coconut curry
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.
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