PARUPPU URUNDAI KULAMBU

Jump to Recipe

Kulambu is a staple dish of Tamil nadu, India. It is a tangy, tamarind-based gravy usually served with rice. There are so many different types of kulambu. It can be both vegetarian and non vegetarian. KARA KULAMBU, vatha kulambu and paruppu urundai kulambu are some of the vegetarian version. MEEN KULAMBU, ERAL KULAMBU and MULLU MURUNGAI KULAMBU are some of the non vegetarian version.

Paruppu urundai kulambu is a traditional dish of Tamilnadu, India. It is particularly originated from a region called Chettinad, Tamil nadu. This recipe doesn’t involve any vegetables. Instead, lentils are used as a protein substitute for vegetables. The lentils are soaked, blended to a coarse mixture along with few spices, rolled into ball and then added to the kulambu.

ABOUT THE RECIPE:

Paruppu urundai kulambu can be made in so many different ways. This recipe is what we’ve been making in our family for generations. Since, kulambu is our staple dish, we make it at least once or twice a week. Also, we use homemade KULAMBU POWDER to make almost every kind of kulambu.

*Kulambu powder is readily available in any stores. Kulambu powder can also be replaced with 2 tbsp of coriander powder and 1 tbsp of chilly powder.

INGREDIENTS FOR PARUPPU URUNDAI KULAMBU:

TO MAKE PARUPPU URUNDAI:

• GRAM DHAL – 1 CUP
• TOOR DHAL – 1/2 CUP
• ONIONS(MEDIUM SIZE/DICED) – 2 NOS.
• GARLIC – 3 NOS.
• DRY RED CHILLIES – 2 NOS.
• FENNEL SEEDS – 1 TSP
• SALT – AS REQUIRED

TO MAKE KULAMBU:

• SHALLOTS (PEELED) – 1 CUP
• TOMATO – 2 NOS
• TAMARIND – 1 LARGE LEMON SIZE
• KULAMBU POWDER – 3 TBSP
• COCONUT (DICED OR GRATED) – 1/2 CUP
• SALT – AS REQUIRED
• MUSTARD SEEDS – 1 TSP
• FENUGREEK SEEDS – 1/2 TSP
• OIL – 3 TBSP
• CURRY LEAVES – FOR GARNISHING

HOW TO MAKE PARUPPU URUNDAI:

• Soak 1 cup of gram dhal and 1/2 cup of toor dhal for around 2 hours.

• After 2 hours, filter the water and add the lentils to a blender. Also, add dry red chillies, garlic, fennel seeds and salt to the blender.

• Blend them to a coarse paste, and transfer it to a mixing bowl. Do not add water while blending. The water from the dhal will be more than enough.

• Add the chopped onions to the blended dhal mixture and mix them well.

• Roll them into small balls and keep them aside.

HOW TO MAKE PARUPPU URUNDAI KULAMBU:

• Add 1/2 cup of grated coconut to a blender and blend it to a fine paste.

• Soak the tamarind in water for about 20 minutes. Squeeze it and extract the tamarind puree. It takes around 1 litre of water.

• Add 3 tbsp of kulambu powder and salt to it.

• Mix it well without any lumps and keep it aside.

• Heat a pot and add 3 tbsp of oil to it.

• Once the oil is heated, add the mustard seeds and fenugreek seeds to it.

• Once the mustard seeds start to splatter, add the shallots to it and saute it for 30 seconds.

• After 30 seconds, add the diced tomatoes to it. Saute it for another 10 seconds.

• Then add the tamarind mixture to the pot. Mix it well. It should be watery. Add little water to adjust the consistency.

• Cover it and cook it on medium-high flame for 5 minutes.

• After 5 minutes open the lid and add the lentil balls to it. Drop them gently. The balls stays at the bottom while added.

• Do not mix them immediately. Once the balls start to cook it slowly raises to the top.

• It takes around 3 to 5 minutes for all the balls to raise to the top. Turn the flame to medium-low and let it cook for another 5 minutes.

• After 5 minutes, add the coconut paste to the pot.

• Mix it gently and let it cook until it boils completely.

• Once it start to boil completely, garnish it with curry leaves and turn off the flame.

YUMMY AND DELICIOUS PARUPPU URUNDAI KULAMBU IS READY.

SERVE IT WITH HOT STEAMED RICE ALONG WITH YOUR FAVOURITE SIDE DISH.

I HAD PARUPPU URUNDAI KULAMBU WITH HOT RICE AND MIXED VEGETABLE PORIYAL AS A SIDE DISH.

VARIATIONS:

• Kulambu powder can be substituted with 2 tbsp of coriander powder and 1 tbsp of chilly powder.
• Shallots can be replaced with regular diced onions.
• Tomatoes can be chopped according to your preference.

PRO TIPS:

• Dhal has to be soaked for at least 2 hours.
• Do not add water while blending the dhal. The water from the dhal will be more than enough.
• Do not roll the balls too tight. It won’t soak in the gravy if it’s too hard.
• Mix it gently after adding the lentil balls to the gravy.

NOTE:

This kulambu reheats well, and tastes good with time. This can be stored in the refrigerator for upto 1 week and can be reheated when needed. Every time it’s been reheated, the lentil balls soaks in the gravy really well, which eventually enhances the taste of the recipe.