Paruppu Urundai Kuzhambu, also known as Lentil Ball Sambar, is a traditional South Indian dish that is full of flavor and spices. The lentil balls are made from a mixture of lentils, spices, and coconut, which are then cooked in a tangy tamarind-based gravy. This dish is a popular choice for a comforting and satisfying meal, especially when paired with steamed rice or dosa. The lentil balls not only add texture to the sambar but also absorb the delicious flavors of the gravy, making each bite a burst of savory goodness. Next time you crave a hearty and flavorful dish, give Paruppu Urundai Kuzhambu a try and experience the authentic taste of South Indian cuisine.
Some people prefer to steam the dal balls before adding them to the kuzhambu. This method is also acceptable. However, cooking the kuzhambu as described allows the dal balls to absorb the spices, enhancing their flavor.
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Lentil Ball Sambar (Paruppu Urundai Kuzhambu)
5
servings15
minutes25
minutesDiscover the flavors of South India with Paruppu Urundai Kuzhambu, a hearty dish of lentil balls cooked in tangy tamarind gravy. Add to your meal rotation for a satisfying and delicious experience.
Ingredients
Thuvar Dhal – 1 cup
Raw Rice – 1 tablespoon
Tamarind – Lemon size
Salt – 2 teaspoon
Sambar Powder – 1 heaped tablespoon
Turmeric powder – ½ teaspoon
Coconut gratings – 3 tablespoon
Oil – 2 tablespoon
Mustard – 1 teaspoon
Big Onion – 1 chopped finely
Sambar Onion – 5 chopped finely
Curry leaves – few
Directions
- Soak toor dal and rice in water for 1 to 2 hours.
- In a separate container, soak tamarind and salt in one cup of water.
- After washing the dal, drain the water completely. Grind it in a mixer to a thick, coarse paste similar to vadai dough.
- To this paste, add ½ teaspoon of salt, one teaspoon of sambar powder, a pinch of turmeric powder, chopped onions, one tablespoon of coconut gratings, and a few chopped curry leaves.
- Mix thoroughly and form small, lemon-sized balls.
- Extract the juice from the tamarind by squeezing it out, adding more water to extract the remaining juice, totaling 3 cups.
- Add sambar powder and turmeric powder to the tamarind juice and bring to a boil.
- When it begins to boil, add two to three dal balls, reducing the heat to medium. Allow it to boil, and when it boils again, add three more balls. Continue this process until all the balls are added. Once all the dal urundais are in, gently stir them with a spoon and keep the flame low.
- Grind two tablespoons of coconut gratings into a fine paste and add it to the boiling kuzhambu.
- Finally, season with mustard, chopped onion, and curry leaves.
Notes
- Some people prefer to steam the dal balls before adding them to the kuzhambu. This method is also acceptable. However, cooking the kuzhambu as described allows the dal balls to absorb the spices, enhancing their flavor.
So Nostalgic, its been ages since i have tasted this!!!! Looks Delicious. Thanks for sending it across!!!!
Looks and sounds fantastic!
Thank you Mona.
Thank you Priya Vaasu.
Paruppu urundai kulambu is my fav.
Me too Gayathri.
Hi Akka,
Tried this today. It was super.
Thank you Pavithra.