Chettinad Paruppu Urundai Kuzhambu (Steamed Lentil Balls Cooked in a Tangy Curry) Recipe
A vegetarian South Indian Recipes recipe with chana dal (bengal gram dal), arhar dal (split toor dal), onion - finely chopped. Ready in 40 min, serves 4.
Curated byAditi Iyer🇮🇳
Instructions
25 steps- 1
To begin making Chettinad Paruppu Urundai Kuzhambu (Steamed Lentil Balls Cooked in a Tangy Curry) Recipe, first prepare making the lentil balls
-3 curry leaves - finely chopped(2)sprig curry leaves(1) - 2
Soak the channa and toor dal along with dry red chilli and fennel seeds for an hour
arhar dal (split toor dal)(1/4 cup)dry red chilli(1)fennel seeds (saunf)(1 teaspoon)cumin seeds (jeera)(1 teaspoon)fennel seeds (saunf)(1 teaspoon)mustard seeds(1 teaspoon)fennel seeds (saunf)(1 teaspoon) - 3
Grind the soaked dals along with the fennel seeds, cumin seeds and asafoetida to a smooth mix
fennel seeds (saunf)(1 teaspoon)cumin seeds (jeera)(1 teaspoon)asafoetida (hing)(1/2 teaspoon)fennel seeds (saunf)(1 teaspoon)mustard seeds(1 teaspoon)fennel seeds (saunf)(1 teaspoon)asafoetida (hing)(1/4 teaspoon) - 4
Now take the ground lentil mix in a bowl and add the finely chopped onion, coriander and curry leaves, season with salt and mix it well
onion - finely chopped(1)sprig coriander (dhania) leaves - finely chopped(4)-3 curry leaves - finely chopped(2)salt - to tasteonion - finely chopped(1)cloves garlic - roughly chopped(6)tomatoes - finely chopped(2)coriander powder (dhania)(2 teaspoon)sprig coriander (dhania) leaves - finely chopped(4)sprig curry leaves(1)salt - to taste - 5
Make small lemon sized balls of this mix and steam it for 10 minutes
- 6
Once done let it cool and keep it aside
- 7
The next step is to is to make the coconut paste
fresh coconut(1/2 cup) - 8
In a small pan, roast the fenugreek seeds, urad dal and the red chilies until browned and crisp over medium heat
fennel seeds (saunf)(1 teaspoon)cumin seeds (jeera)(1 teaspoon)white urad dal (split)(1 teaspoon)fennel seeds (saunf)(1 teaspoon)mustard seeds(1 teaspoon)fennel seeds (saunf)(1 teaspoon) - 9
You will find the aromas coming through
- 10
Once you can smell the aromas, add the coconut and roast for about a minute and turn off the heat and allow it to cool for a few minutes
fresh coconut(1/2 cup) - 11
Blend the coconut mixture into a smooth paste in a blender by adding very little warm water and keep aside
fresh coconut(1/2 cup)tamarind water(1/2 cup) - 12
Now heat oil in big wok on medium heat
- 13
Add the mustard seeds and allow it to crackle
fennel seeds (saunf)(1 teaspoon)cumin seeds (jeera)(1 teaspoon)fennel seeds (saunf)(1 teaspoon)mustard seeds(1 teaspoon)fennel seeds (saunf)(1 teaspoon) - 14
Add the fennel seeds, curry leaves, and let it splutter
fennel seeds (saunf)(1 teaspoon)cumin seeds (jeera)(1 teaspoon)sprig coriander (dhania) leaves - finely chopped(4)-3 curry leaves - finely chopped(2)fennel seeds (saunf)(1 teaspoon)sprig coriander (dhania) leaves - finely chopped(4)mustard seeds(1 teaspoon)fennel seeds (saunf)(1 teaspoon)sprig curry leaves(1) - 15
Add the asafoetida and stir for a few seconds
asafoetida (hing)(1/2 teaspoon)asafoetida (hing)(1/4 teaspoon) - 16
Add the finely chopped onions and chopped garlic and sauté till the onions turn transparent
onion - finely chopped(1)sprig coriander (dhania) leaves - finely chopped(4)-3 curry leaves - finely chopped(2)onion - finely chopped(1)cloves garlic - roughly chopped(6)tomatoes - finely chopped(2)sprig coriander (dhania) leaves - finely chopped(4) - 17
Now add the finely chopped tomatoes and cook until its mashed
onion - finely chopped(1)sprig coriander (dhania) leaves - finely chopped(4)-3 curry leaves - finely chopped(2)onion - finely chopped(1)cloves garlic - roughly chopped(6)tomatoes - finely chopped(2)sprig coriander (dhania) leaves - finely chopped(4) - 18
Add the tamarind water, coriander powder and turmeric powder and let it simmer until the raw smell of the tamarind water goes away
sprig coriander (dhania) leaves - finely chopped(4)tamarind water(1/2 cup)coriander powder (dhania)(2 teaspoon)turmeric powder (haldi)(1/2 teaspoon)sprig coriander (dhania) leaves - finely chopped(4) - 19
At this stage add the coconut paste and bring it to a rolling boil
fresh coconut(1/2 cup) - 20
Add the steamed lentil balls to this gravy and simmer for another 10 minutes and switch it off
- 21
Check the salt and spices and adjust to suit your taste
salt - to tastesalt - to taste - 22
Adjust the consistency of the Kuzhambu by adding water if required
tamarind water(1/2 cup) - 23
Your Chettinad Paruppu Urundai Kuzhambu is ready to be served
- 24
Transfer the Kuzhambu to a serving bowl and garnish with coriander leaves on top
sprig coriander (dhania) leaves - finely chopped(4)-3 curry leaves - finely chopped(2)coriander powder (dhania)(2 teaspoon)sprig coriander (dhania) leaves - finely chopped(4)sprig curry leaves(1) - 25
Serve the Chettinad Paruppu Urundai Kuzhambu (Steamed Lentil Balls Cooked in a Tangy Curry) with Steamed Rice, Kootu, Poriyal and Appalam
-3 curry leaves - finely chopped(2)sprig curry leaves(1)
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Chettinad Paruppu Urundai Kuzhambu (Steamed Lentil Balls Cooked in a Tangy Curry) Recipe
A vegetarian South Indian Recipes recipe with chana dal (bengal gram dal), arhar dal (split toor dal), onion - finely chopped. Ready in 40 min, serves 4.
Curated byAditi Iyer🇮🇳
Estimated Nutrition Highlights
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Directions
25 steps- 1
To begin making Chettinad Paruppu Urundai Kuzhambu (Steamed Lentil Balls Cooked in a Tangy Curry) Recipe, first prepare making the lentil balls
-3 curry leaves - finely chopped(2)sprig curry leaves(1) - 2
Soak the channa and toor dal along with dry red chilli and fennel seeds for an hour
arhar dal (split toor dal)(1/4 cup)dry red chilli(1)fennel seeds (saunf)(1 teaspoon)cumin seeds (jeera)(1 teaspoon)fennel seeds (saunf)(1 teaspoon)mustard seeds(1 teaspoon)fennel seeds (saunf)(1 teaspoon) - 3
Grind the soaked dals along with the fennel seeds, cumin seeds and asafoetida to a smooth mix
fennel seeds (saunf)(1 teaspoon)cumin seeds (jeera)(1 teaspoon)asafoetida (hing)(1/2 teaspoon)fennel seeds (saunf)(1 teaspoon)mustard seeds(1 teaspoon)fennel seeds (saunf)(1 teaspoon)asafoetida (hing)(1/4 teaspoon) - 4
Now take the ground lentil mix in a bowl and add the finely chopped onion, coriander and curry leaves, season with salt and mix it well
onion - finely chopped(1)sprig coriander (dhania) leaves - finely chopped(4)-3 curry leaves - finely chopped(2)salt - to tasteonion - finely chopped(1)cloves garlic - roughly chopped(6)tomatoes - finely chopped(2)coriander powder (dhania)(2 teaspoon)sprig coriander (dhania) leaves - finely chopped(4)sprig curry leaves(1)salt - to taste - 5
Make small lemon sized balls of this mix and steam it for 10 minutes
- 6
Once done let it cool and keep it aside
- 7
The next step is to is to make the coconut paste
fresh coconut(1/2 cup) - 8
In a small pan, roast the fenugreek seeds, urad dal and the red chilies until browned and crisp over medium heat
fennel seeds (saunf)(1 teaspoon)cumin seeds (jeera)(1 teaspoon)white urad dal (split)(1 teaspoon)fennel seeds (saunf)(1 teaspoon)mustard seeds(1 teaspoon)fennel seeds (saunf)(1 teaspoon) - 9
You will find the aromas coming through
- 10
Once you can smell the aromas, add the coconut and roast for about a minute and turn off the heat and allow it to cool for a few minutes
fresh coconut(1/2 cup) - 11
Blend the coconut mixture into a smooth paste in a blender by adding very little warm water and keep aside
fresh coconut(1/2 cup)tamarind water(1/2 cup) - 12
Now heat oil in big wok on medium heat
- 13
Add the mustard seeds and allow it to crackle
fennel seeds (saunf)(1 teaspoon)cumin seeds (jeera)(1 teaspoon)fennel seeds (saunf)(1 teaspoon)mustard seeds(1 teaspoon)fennel seeds (saunf)(1 teaspoon) - 14
Add the fennel seeds, curry leaves, and let it splutter
fennel seeds (saunf)(1 teaspoon)cumin seeds (jeera)(1 teaspoon)sprig coriander (dhania) leaves - finely chopped(4)-3 curry leaves - finely chopped(2)fennel seeds (saunf)(1 teaspoon)sprig coriander (dhania) leaves - finely chopped(4)mustard seeds(1 teaspoon)fennel seeds (saunf)(1 teaspoon)sprig curry leaves(1) - 15
Add the asafoetida and stir for a few seconds
asafoetida (hing)(1/2 teaspoon)asafoetida (hing)(1/4 teaspoon) - 16
Add the finely chopped onions and chopped garlic and sauté till the onions turn transparent
onion - finely chopped(1)sprig coriander (dhania) leaves - finely chopped(4)-3 curry leaves - finely chopped(2)onion - finely chopped(1)cloves garlic - roughly chopped(6)tomatoes - finely chopped(2)sprig coriander (dhania) leaves - finely chopped(4) - 17
Now add the finely chopped tomatoes and cook until its mashed
onion - finely chopped(1)sprig coriander (dhania) leaves - finely chopped(4)-3 curry leaves - finely chopped(2)onion - finely chopped(1)cloves garlic - roughly chopped(6)tomatoes - finely chopped(2)sprig coriander (dhania) leaves - finely chopped(4) - 18
Add the tamarind water, coriander powder and turmeric powder and let it simmer until the raw smell of the tamarind water goes away
sprig coriander (dhania) leaves - finely chopped(4)tamarind water(1/2 cup)coriander powder (dhania)(2 teaspoon)turmeric powder (haldi)(1/2 teaspoon)sprig coriander (dhania) leaves - finely chopped(4) - 19
At this stage add the coconut paste and bring it to a rolling boil
fresh coconut(1/2 cup) - 20
Add the steamed lentil balls to this gravy and simmer for another 10 minutes and switch it off
- 21
Check the salt and spices and adjust to suit your taste
salt - to tastesalt - to taste - 22
Adjust the consistency of the Kuzhambu by adding water if required
tamarind water(1/2 cup) - 23
Your Chettinad Paruppu Urundai Kuzhambu is ready to be served
- 24
Transfer the Kuzhambu to a serving bowl and garnish with coriander leaves on top
sprig coriander (dhania) leaves - finely chopped(4)-3 curry leaves - finely chopped(2)coriander powder (dhania)(2 teaspoon)sprig coriander (dhania) leaves - finely chopped(4)sprig curry leaves(1) - 25
Serve the Chettinad Paruppu Urundai Kuzhambu (Steamed Lentil Balls Cooked in a Tangy Curry) with Steamed Rice, Kootu, Poriyal and Appalam
-3 curry leaves - finely chopped(2)sprig curry leaves(1)
Rate this recipe
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