Paruppu Urundai Kuzhambu / Urundai Kulambu Recipe

Paruppu Urundai kuzhambu recipe


Paruppu urundai kulambu is my mom’s special recipe. She makes the best of it than anyone else I know.  She simple dropped the urundai into the boiling kulambu. I love to have it next day with dosa. By seeing the recipe, it looks tedious and long process to make. But actually, it is quite easy to make, if you have already soaked the dals.


Let’s see the easiest method of making this unbeatable paruppu urundai kulambu.


  • Soaking Time: 2 hours
  • Cook Time: 20 – 30 mins
  • Serves: 2 – 3


Ingredients needed:

  1. To make urundai:
  • Toor dal / Thovaram paruppu – 1/4/ cup
  • Channa dal / Kadalai paruppu – 1/4/ cup
  • Small onion/Shallots – 6 nos
  • Red chilies – 2
  • Fennel seeds/ Soambu – 1/2 tsp
  • Jeera – 1/2 tsp
  • Chopped coriander leaves
  • Salt to taste
  • Rice flour – 2 tsp (For coating)
  1. For Gravy/ Kulambu:
  • Small onion/Shallots – 10 -15 nos
  • Tomato – 1
  • Tamarind – 1 gooseberry size
  • Garlic – 6 nos
  • Chili powder – 2 tsp
  • Coriander powder – 2 tsp
  • Turmeric powder – 1/2 tsp
  • Salt to taste
  • Water as required
  1. To Grind:
  • Coconut – 1/4 cup
  • Soambu / Fennel seeds – 1/4 tsp
  1. For Seasoning:
  • Oil / Gingelly oil – 2 tbsp.
  • Fenugreek seeds/Vendhayam – 1/4 tsp
  • Mustard seeds – 1/2 tsp
  • Cumin seeds/Jeera – 1/2 tsp
  • Fennel seeds/Soambu – 1/2 tsp
  • Curry leaves few


Method to make Urundai:

  • Wash and clean the Channa and Toor dal well; Soak it together for 2 to 3 hours
  • After that drain the water completely.
  • In a mixie, add soambu, jeera, red chili first and grind it coarsely. Then add dal to it and coarsely.
    • Do not add water to grind
    • Consistency: Little bit softer than masala vada. But not very fine paste.
  • Add chopped onions, salt, coriander leaves and mix well
  • Make even sized balls out of the batter; Give little pressure and make tight balls. Lightly coat it with the rice flour
    • Either you can add these balls directly to the boiling kuzhambu.
    • Or you can steam it for to 10 to 15 minutes and then drop into the kuzhambu


Method to make gravy/Kulambu:

  1. Extract tamarind juice
  2. Grind Coconut and soambu with little water and keep aside
  3. Finely chop onion and tomato
  4. Heat oil in a pan, add ‘seasoning items’ to it; Add onion, garlic and fry until golden brown. Then add chopped tomatoes and fry for a minute with little salt.
  5. Add tamarind extract, chili powder, coriander powder, turmeric powder and bring it to boil
  6. Add coconut paste and required water. Bring it to boil for minutes
  7. Now, we can add steamed urundai balls or directly we can drop in it carefully.
  8. Once added the balls, boil it in medium flame. Do not disturb it for next 5 minutes.
  9. Balls started floating at the top; it takes around 6 – 10 minutes on a medium flame.
  10. Now give a gentle stir and simmer for 5 more minutes. Kuzhambu is ready!


Serve with steamed rice, any kootu or spicy side dish! It tastes even more good by next day. Goes well with idly and dosa too.


  • Dropping the urundai directly into a kuzhambu is easy method and time saving.
  • But if you are beginner and not sure about it, steam it and add. Equally tastes good.
  • Paruppu urundai – you can make using only toor dal or only channa dal or mixing both. It is your choice. My mom makes it using only channa dal. But I prefer using both. Because toor dal give nice soft texture and channa dal give good binding.
  • You can also make it with out coconut. So it will be typical puli kulambu with paruppu urundai in it. My favorite too.
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Moong dal for roti


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