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 tbsp Onion finely chopped
- 2 Tomato
- 1 inch Cinnamon
- 1 Bay leaves
- 4 Cloves
- 1 tsp Red chili powder
- 3 tsp Coriander Powder
- 1/4 tsp Turmeric Powder
- 1 tsp salt or as required
- 1/2 tsp Lemon Juice
- 1 tbsp Coriander Leaves chopped
For Lentil Balls:
- 1 Cup Split chickpea / Chana dal
- 1 tsp Fennel Seeds
- 3 Red chili or as required
- 2 tbsp Garlic Chopped
- 1 inch Ginger
- 2 tbsp Curry leaves Chopped
- 2 tbsp Coriander leaves Chopped
- 1/2 cup onion finely chopped
- 1/2 tsp salt
- 1/4 cup Grated coconut /coconut milk
- Soak split chickpea/chana dal for about 4 hours.
- Grind coconut to a very fine paste and keep aside.
- To make lentil balls, grind soaked split chickpea, red chili, ginger, garlic, fennel seeds, and salt. No need to add water.
- Transfer this ground dal mixer to a mixing bowl.
- To it add finely chopped onion, curry leaves, and coriander leaves.
- Make equal medium lemon sized balls. And set aside.
- Heat oil in the pan, add cinnamon, bay leaves, and cloves.
- Then add chopped onion and saute till it becomes soft.
- Then add tomato and saute until it becomes mushy.
- Add in red chili powder, coriander powder, and turmeric powder. Saute for few seconds without burning the spices.
- Add 4 cups of water and salt, and bring it to boil for 15 minutes in medium flame or until the raw flavor of the coriander powder vanishes.
- Then add the ground coconut and the lentil balls.
- And allow it to boil for another 5 minutes in medium flame.
- Add lemon juice and coriander leaves. Remove it from the flame.
- Serve Paruppu Urundai Kuzhambu 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.