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Paruppu Urandai Kuzhambu Recipe In English By Preetha

Apr 23, 2019







Learn how to make Paruppu Urundai Kuzhambu a delicious South Indian Style Kuzhambu/Curry by Preetha Srinivasan in Dakshin Curry. Paruppu Urandai Kuzhambu is a traditional south Indian tangy curry with dal ball in it which can be served with steaming rice along with a teaspoon of ghee or sesame oil.

#paruppuurundaikulambu #southindianrecipes #indiancurries


    1.5 tbsp Sesame Seed Oil
    1 tsp Mustard Seeds
    2 sprigs Curry Leaves
    ¼ tsp Methi Seeds
    Turmeric powder
    Lemon sized Tamarind dissolved in water
    Water as required
    2 tsp Sambhar Powder
    Salt For Urandai
    ¾ cup Toovar dal, soaked in water for 1 hour and drained
    ¼ cup Chana dal, soaked in water for 1 hour and drained
    2 -3 Dried Red Chillies
    ½- ¾ tsp Coriander Seeds
    3 tbsp Grated Coconut
    1 sprig Curry Leaves
    Pinch of Hing/ Asafoetida



1. In a blender, grind the dals along with chillies, curry leaves and coriander seeds. Don’t use any water to grind the paste.

2. Once ground, add grated coconut, salt as required, pinch of hing and mix well. Keep aside.

3. In a kadhai, heat oil and crackle mustard seeds. Add curry leaves, fenugreek seeds, turmeric powder and tamarind extract. Mix well.

4. Add sambhar powder, salt and 2 cups water. Bring to a boil. Shape ground mixture into roundels and place carefully in boiling mixture. Ensure flame is on low.

5. Do not stir the contents. Cover and cook on a low flame for 2 to 3 minutes.

6. Remove lid and cook on a medium to low flame till raw smell of tamarind disappears and gravy is thick. This will take around 5 -8 minutes.

7.Serve hot with rice.

About Preetha SrinivasanFollow On


Preetha’s endeavour is to promote south Indian cuisine through her YouTube channel, Dakshin Curry. She absolutely loves curry leaves, and can fit them happily into in any recipe. For those of you who curse the poor thing, dry roast and powder them or use them in your dishes and enjoy the health benefits she says.

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