Paruppu Urundai Kuzhambu | Urunda Kara Kuzhambu | Urunda Kulambu | Puli Kuzhambu with step-by-step pictures and video recipe. If you prefer video instructions, check the Tamil and English versions. If you enjoy the videos, please consider subscribing to the channel.
Paruppu Urundai Kuzhambu is a classic South Indian kuzhambu made with protein-rich lentil balls simmered in a tangy, spiced tamarind gravy. The dish is both comforting and filling, ideal for a leisurely weekend lunch.
While I usually favor quick dishes, Paruppu Urundai Kuzhambu is one of those recipes worth the extra time. With a bit of planning—soaking the dals and preparing the balls ahead—you can complete the dish in about an hour.
Growing up, my mother made a version without onion and garlic—typical of Tamil Brahmin households—and we also enjoyed a buttermilk (moor) version of this kuzhambu. I first fell in love with this flavor when my neighbor Aunty served her special kuzhambu; ever since she prepared it she often shared a box with me. Seeing how much I enjoyed it, my mother learned Aunty’s technique and now makes this kuzhambu on weekends so there’s time to prepare it carefully and savor the meal.
There are variations of the lentil balls—some use whole channa dal, some a combination of channa and toor dal. The tamarind provides the characteristic tang, and you can also make a mor kuzhambu (buttermilk-based) using these lentil balls.
If you’re interested in exploring more South Indian kuzhambu varieties on this site, there are categories for tamarind-based kuzhambus and those without tamarind, as well as a collection of chana dal recipes.
Paruppu Urundai Kuzhambu
Ingredients
- For lentil balls:
- Toor dal – 1/2 cup
- Channa dal – 1/2 cup
- Fennel seeds – 1/4 tsp
- Red chilli – 2 (adjust to taste)
- Garlic – 2
- For the gravy (kuzhambu):
- Onion – 1
- Garlic – 3 pods, finely chopped
- Tomato – 1
- Tamarind – lemon-sized ball
- Grated coconut – 3 tbsp
- Fennel seeds – 1/4 tsp
- Sambar powder or chilli powder – 1 tbsp (I used sambar powder)
- Salt – to taste
- For tempering:
- Sesame oil – 3 tbsp
- Mustard seeds – 1/2 tsp
- Fenugreek seeds – 1/4 tsp
Instructions
For lentil balls
- Soak toor dal, channa dal and red chillies for about 2 hours. Drain the water well.
- Grind the soaked dal with fennel seeds, garlic and a pinch of salt into a coarse mixture without adding water.
- Mix in finely chopped onion and additional salt as needed. Shape the mixture into marble-sized balls and set aside.
For the kuzhambu (gravy)
- Soak tamarind in one cup of lukewarm water for 5–10 minutes and extract the tamarind juice. Keep aside.
- Heat 2 tbsp oil in a pan. Add mustard, fenugreek and let them splutter. Add chopped garlic and onion; sauté until translucent. Add the tomato and cook until mushy.
- Add sambar powder (or chilli powder) and stir briefly. Pour in the tamarind juice, add 2 cups water and salt, then simmer until the raw smell of tamarind disappears.
- Gently add the lentil balls one by one to the simmering kuzhambu. They will sink at first and float when cooked—avoid stirring vigorously to prevent them from breaking.
- Grind the grated coconut with fennel seeds and a little water to make a smooth paste. Add this paste to the kuzhambu.
- Optionally add a small pinch of jaggery and 1 tbsp oil. Cook for 3–4 more minutes and then switch off the heat.
To temper
- Heat sesame oil, add mustard and fenugreek seeds and let them splutter before adding to the kuzhambu if using separate tempering.
Video
Notes
- Avoid frying the lentil balls until fully cooked; they can break if handled roughly while raw.
- You can steam the lentil balls as an alternative and then add them to the kuzhambu.
- Kuzhambu thickens over time; adjust water amounts to get your preferred consistency.
- Tamarind paste can be used instead of fresh tamarind for convenience.
- If you have many lentil balls, cook them in batches. Once a batch floats, add the next batch so they all cook evenly.
- If the tops of floating lentil balls appear dry, spoon a little kuzhambu over them to moisten and heat through.
Ingredients:
For lentil Balls:
Toor dal – 1/2 cup
Channa dal – 1/2 cup
Fennel seeds – 1/4 tsp
Red chilli – 2 (adjust according to your taste)
Garlic – 2 cloves
Kuzhambu (Gravy):
Onion – 1
Garlic – 3 pods, finely chopped
Tomato – 1
Tamarind – 1 lemon-sized ball
Grated coconut – 3 tbsp
Fennel seeds – 1/4 tsp
Sambar powder or chilli powder – 1 tbsp (I used sambar powder)
Salt – to taste
To temper:
Sesame oil – 3 tbsp
Mustard seeds – 1/2 tsp
Fenugreek seeds – 1/4 tsp
How to make Paruppu Urundai Kuzhambu (summary)
- Soak dal and red chillies for 2 hours. Grind with fennel and garlic into a coarse mixture without water, add chopped onion and salt, shape into marble-sized balls and set aside.
- Soak tamarind in warm water and extract the juice. Temper oil with mustard and fenugreek, sauté garlic and onion until translucent, then add tomato and cook until soft.
- Add sambar powder, tamarind juice, water and salt; simmer until the raw tamarind smell is gone. Gently add the lentil balls; they will sink and then float when cooked.
- Grind coconut with fennel to a paste, add to the kuzhambu, adjust seasoning and consistency, optionally add a bit of jaggery, cook briefly and switch off.