Paruppu urundai kuzhambu or lentil balls Kuzhambu is a very special and delicious kuzhambu variety. The tasty dal balls in a tangy gravy is a wonderful dish for a plain rice. It is a famous South Indian traditional kuzhambu variety.

Toor dal – 1 cup
Gram dal – ¼ cup
Dry red chilli – 6
Fennel seeds – 2-1/2 teapoon
Cumin seeds – 1 teaspoon
Garlic pods - 8
Pearl Onion – 20
Tomato – 3
Turmeric powder – ¼ teaspoon
Red chilli powder – 1 teaspoon
Coriander powder – 1 teaspoon
Tamarind extract – 3 teaspoon or 1 gooseberry size
Chopped Coriander leaves – 2 teapoon
Grated Coconut – 4 teaspoon
Curry leaves for garnishing
Oil for seasonings
Salt as required


Soak 1 cup of toor dal and 1/4 cup gram dal for 2 hrs.

Coarse Blend the soaked dal along with 6 red chilli, 1-1/2 teaspoon fennel seeds and salt.

Take out 2 teaspoon of this ground dal separately for later use. Add 5 chopped pearl onion, 2 teaspoon chopped coriander leaves and mix it with dal.

Make them into small balls.
Bake the balls in a idli pan for 10 minutes.

Heat 2 teaspoon of oil in a pan. Then add 1 teaspoon of fennel seeds, 1 tsp cumin seeds.

Once cumin started color change, add 8 peeled garlic pods and fry it.
Then add 15 chopped pearl onion and fry until translucent.

Add 3 chopped tomato and required salt. Cook till tomato become mushy.
Add ¼ tsp turmeric powder, 1 tsp red chilli powder, 1 tsp coriander powder and mix it.

Add required water and 3 tsp tamarind pulp (else extract from 1 gooseberry size tamarind) and mix it.
Now add the separately taken ground dal and mix it.

Close the lid and cook for 5 minutes.
Add the coconut milk taken from 4 tsp of grated coconut and stir it.

Then add the lentil balls into the gravy and cook for 5 minutes.

Gently stir it if required.
Finally garnish with 1 spring of curry leaves and switch off the flame.

Now traditional paruppu urundai kuzhambu is ready to serve.