January 09, 2014

Paruppu Urundai Kulambu / Dal Dumplings

My grandma(Dad's Amma) used to make this Kuzhambu and my Dad likes this a lot. I want to mention about the eating style of this kulambu, you have to break up the dumplings and mix it with the rice along with the gravy and enjoy it. This is not those melt in mouth dumplings, dumplings are meant to be little denser, but that is what makes it so delicious. And another important thing you should keep in mind is never add too much water to the dumpling mixture while grinding because if it is too loose and watery they may dissolve in the gravy once you add it. Try this and let me know how it turned out for you.


• Oil - 1 tsp
•Mustard Seeds / Kaduku - 1 tsp

For Gravy :

• Tamarind Water - 2 Cups
• Salt - As needed.
• Turmeric Powder - A Pinch
• Sambar powder - 2 Tbsp

For the Dal Dumplings:

• Kadala parippu/ Gram Dal - 1 cup
• Coconut - 2 tblspn Grated
• Dry Red Chilli - 1
• Salt to taste


•Take Gram Dal and start to roast it on a dry pan for 5 mins till they turn golden. Remove them to a bowl and wash them well.
•Now take them in a blender along with other grinding ingredients for dumplings and make into a smooth paste, it need not be so smooth.
•Don’t add too much of water to this. Now form balls out of this and set aside.
•Heat a kadai. Add a tsp of oil and crackle some mustard seeds.
•Pour the Tamarind Water into this along with Salt, Turmeric Powder
•Cook till it reaches to a boil. Add the sambar powder and allow it to boil.
•Now drop the dumplings on the boiling area one by one.
•Let it cook on high heat for 5 mins. Don’t stir too much.
•After 5 mins simmer the flame and cook for 10 to 15 mins.
•Now switch off the flame and serve it with rice.


The "For Gravy" part can be substituted with the below also:-

•Coconut - 1 cup grated
•Dry red chilli - 3
•Cumin Seeds / Jeerakam - 1 tsp
•Turmeric Powder / Manjal Podi - 1 tsp
•Salt to taste

Take the above ingredients in a blender and make into a smooth paste by adding some water.

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