Paruppu Urundai Kuzhambu


Unlike the usual sambar and kara kuzhambu, this recipe is quite different. I really got bored with sambar and kara kuzhambu.. So called up my mom and got this recipe from her/
Here is how I made it..



Channa Dhal 1 Cup
Red Chillies 2 Nos
Curry Leaves A Strig
Onion 1 No (Finely Chopped)
Tomato 2 Nos (Finely Chopped)
Turmeric Powder A Pinch
Chilli Powder 1/2 Tablespoon
Coriander Powder 1 Tablespoon
Mustard 1/4 Tablespoon
Salt To Taste
Oil 2 Tablespoons


Preparation Method
  • Wash and soak channa dhal for about an hour.
  • Drain the water completely and grind the channa dhal to a fine paste by adding red chillies and required amount of salt.
  • To the finely ground channa dhal mixture, add 2 tablespoons of finely chopped onions.

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  • Mix everything together and make equal sized balls and keep it ready.
  • In a pan add a tablespoon of oil.
  • Once it is hot, add mustard. Add curry leaves once the mustard starts to splutter.
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  • Add Onion and saute for 2 minutes.
  • Add tomatoes and cook for 3 more minutes.
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  • Once the tomato gets cooked completely, add turmeric powder, chilli powder and coriander powder and mix everything together.
  • Add about 2 cups of water and mix well and bring it to boil.
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  • When it is boiling well, drop the dhal balls one by one in such a way that it does not hit with each other.
  • Cook for another 7 – 10 minutes.. once the balls are cooked they will float on the top.
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  • Once it is cooked, turn off the flame and transfer it to a bowl for serving.
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  • After adding the balls, the gravy might get thicker, so better to add more water than usual before bringing it to boil.
  • Drop the balls only when the gravy is boiling well. Else it might get dissolved.


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