Power-packed paruppu urundai kuzhambu(steamed lentil balls in coconut gravy)is the best way to add protein to our diet in a vegan way. This South Indian side dish recipe is made with steamed lentil balls and cooked in the tomato, coconut gravy. This delicious dish is vibrant and flavorful.
This paruppu urundai kuzhambu is best to serve with rice. And furthermore, the leftover kuzhambu is the best unbeatable side dish for Idly, Dosa and Roti.
Whenever we opt for heavy and healthy food, this kuzhambu will be in the first of our list. We always prepare this large quantity for lunch, which minimizes our the work for the dinner.
What is Paruppu Urundai Kuzhambu?
The name of the dish is a Tamil word, where paruppu means lentil, urundai refers to balls and kuzhambu means the gravy. Finally, it can be put it together as lentil balls in the coconut gravy.
The South Indian food menu consists of different courses. And each different course type of side dish will be added to the rice. And this lentil balls curry is one such side dish that is meant to be served along with rice. The lentil balls are made usually as lemon sized balls.
Usually, this spicy curry is mixed with the rice, and the lentil balls will be served as the side for the kuzhambu rice.
The side dishes for paruppu urundai kuzhambu
This paruppu urundai kulambu is the creamy and spicy curry, and any subtly flavored side dishes would be a great pair to serve with. Simple potato fry would be my best choice. But if you want to play around and planning for distinct recipes, try these, Potato wedges, green bean poriyal. These are delicious easy side dishes to pair.
Are you looking for some nonvegetarian side dishes? Make this Chettinad shrimp or coriander chicken. This combo makes it stand out, and this is a feast menu. Plan this pair-ups when deciding the meal for special occasions.
Other kuzhambu recipes,
- The method and the taste of this kulambu vary between family and also the region. The dish made according to this recipe will taste like an authentic mutton kuzhambu of Tamil Nadu.
- Make the lentil balls with the mixture of dals, like toor dal, chana dal or moong dal.
- Add chopped mint leaves, a couple of tablespoons will make a whole new difference to the recipe.
- You may also make this kulambu like a tamarind kulambu of Tamil Nadu. For this, instead of seasoning with cinnamon and cloves, season with mustard seeds and urad dal.
- Substitute with ground coconut with coconut milk if desired. Or on the other hand, you may also omit using the coconut.
How to make
Soak Chana dal/Split chickpea for 4 hours approximately. Then rinse and drain.
Grind coconut and set aside.
For the lentil balls, Grind soaked chana dal, red chili, fennel seeds, ginger, garlic, and salt. Do not add water, as the moisture from the soaked dal would be sufficient enough for the consistency. Grind to a coarse paste.
Transfer to a mixing bowl, add chopped onion, curry leaves, and coriander leaves.
Make lemon sized balls and set aside.
Heat oil in the pan, add cinnamon, bay leaves, and cloves. Pro tip: to make this kuzhambu rich, you may add ghee/clarified butter.
Then add chopped onion and fry them till it becomes soft.
Then add tomato and saute in medium flame until it becomes soft and mushy.
Then add red chili powder, coriander powder, and turmeric powder.
Saute for few seconds without burning them. The color of these spices should turn slightly.
Add 3 cups of water and bring it to boil.
Cook for 15 minutes in medium flame or until it leaves out the raw flavor of the coriander powder.
Then add the ground coconut and the lentil balls which we made in the earlier steps.
And allow it to boil for another 5 min in medium flame.
Finally, add lemon juice and chopped coriander leaves. And serve Paruppu Urundai Kuzhambu with rice.
Other protein-rich Indian recipes for you,
paruppu urundai kuzhambu
- 1 cup chana dal / split chickpea-soaked for 4 hours
- 1/4 cup grated coconut /coconut milk
- 1/4 cup water
For Lentil Balls:
- 3 red chili or as required
- 1 inch ginger
- 2 cloves garlic
- 1 tsp fennel seeds
- 2 tbsp curry leaves chopped
- 2 tbsp coriander leaves /cilantro-chopped
- 1/2 cup onion finely chopped
- 1/2 tsp salt
For the seasoning
- 2 tbsp vegetable oil
- 1 inch cinnamon
- 4 cloves
- 1 bay leaves
- 1 tbsp onion finely chopped
For the curry
- 1 tsp red chili powder
- 3 tsp coriander powder
- 1/4 tsp turmeric powder
- 2 tomato medium size
- 6 cups water
- 1 tsp salt or as required
- 1/2 tsp lemon juice
- 1 tbsp coriander leaves /cilantro-chopped
- Rinse and soak chana dal for about 4 hours. Then drain and set aside.
- Grind coconut to a very fine paste and keep aside.
- In a blender jar, add red chili, ginger, garlic, fennel seeds, soaked chana dal, and salt.
- And grind them to a coarse mixture.
For making lentil balls
- In a mixing bowl, add ground spiced dal, chopped onion, curry leaves, and coriander leaves.
- Combine well and make
- Make equal medium sized 15 balls. And set aside.
- Over medium heat, place a pan, and add vegetable oil, cinnamon, bay leaves, and cloves.
- Then add chopped onion and saute till it becomes soft.
- Next red chili powder, coriander powder, and turmeric powder. Saute for few seconds without burning the spices.
- Then add tomato and saute until it becomes mushy.
- Add 6 cups of water and salt, and bring it to boil for 15 minutes in medium-low heat or until it leaves out the raw flavor.
- Then the lentil balls and cook for another 7 minutes in medium heat or until the lentil balls cooked in the center.
- Then add ground coconut paste, adjust salt and water. And boil for 4 minutes.
- Then stir in lemon juice and coriander leaves. Remove it from the heat.
- Serve hot with rice.
Tips and Variations:
1. Test lentil balls by dropping the first ball on the boiling kuzhambu, if it starts getting separated, then add little gram flour to it.
2. Do not crowd the pan, leave space between the balls while dropping and also while cooking.
3. Make the kuzhambu little watery, as it tends to become thicker when cooled.
Liked this Paruppu Urundai Kuzhambu?
Are you thinking about next day's menu, try this Capsicum Kuzhambu.