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paruppu urundai kulambu


for dumpling

  • 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
  • onion- 1
  • salt.

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
  • tomato- 2

For grinding

  • coconut- 4 tbs
  • fennel seeds- 2 tsp


  1. soak the dals for 3 to 4 hours.

For dumplings

  1. Grind the fennel seeds first, then add in green chilli, garlic grind them to a coarse paste.
  2. In the same blender add soaked dal and curry leaves and salt.
  3. Grind the dals to a coarse mixture and keep aside. add in chopped onions and curry leaves.
  4. give a good mix and make small lemon sized balls and steam them for 10 to 15 mins.

For coconut curry

  1. Grind coconut and fennel seeds into a fine paste.
  2. Take a tamarind water, add chilli powder, turmeric powder, coconut paste, salt and keep aside.
  3. Heat up oil, add onion, tomato, green chilli, curryleaves saute until the tomato turns mushy.
  4. Add the tamarind mixture now.Let it come to boil.
  5. Drop the lentil balls carefully.
  6. cover and cook for 10 minutes.