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paruppu urundai kuzhambu recipe
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Paruppu urundai kuzhambu recipe

Paruppu urundai kuzambu recipe is a classic Tamil recipe made with lentils. This urundai kuzhambu is made in various ways and here I am sharing Tambram style paruppu urundai kuzhambu recipe. Serve with hot rice, ghee for a blissful winter meal!
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Main Course
Cuisine: Indian, Tamil
Servings: 4
Calories: 189kcal


To make paruppu urundai

  • 1/2 cup toor dal/ tuvaram paruppu
  • 1/2 cup chana dal/kadalai paruppu
  • 6 dried red chilies
  • 15 curry leaves
  • 1/2 teaspoon asafoetida
  • salt as needed

For kuzhambu

  • 2 tablespoons sesame oil 1/2 more tablespoon for finishing
  • 1/2 teaspoon mustard seeds
  • 1/2 teaspoon methi seeds
  • 2 tablespoons tamarind paste or thick extract
  • salt to taste
  • water as needed


  • Soak toor dal and chana dal for an hour.
  • Drain and pulse into a coarse paste along with red chilies, curry leaves, salt and asafoetida
  • Shape the lentils mixture into small balls. Do not apply too much pressure while making balls as they will turn very hard after steaming.
  • Steam the balls for 10-15 minutes in a greased idli pot or steamer. Once done set aside.
  • In the meantime heat 2 tablespoons sesame oil in a pan. Temper with mustard seeds, methi seeds, curry leaves and asafoetida.
  • Add turmeric powder, sambar powder and saute well. Add tamarind extract and bring to a boil. Next add water to dilute a bit. Continue to boil. Season with salt.
  • Add the steamed paruppu urundais one by one and simmer for 10 minutes. Finally add sesame oil and remove from flame.


Calories: 189kcal