Paruppu Urundai Kuzhambu
Steamed toor dal dumplings simmered gently in a tangy tamarind sambar-style gravy, a traditional protein-rich Tamil household curry.
- Prep
- 25 min
- Cook
- 35 min
- Total
- 60 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 230 kcal
Equipment
- •Steamer
- •Kadai
Nutrition
Per serving, approximate
- Calories
- 230 kcal
- fat
- 8 g
- carbs
- 28 g
- fibre
- 6 g
- protein
- 11 g
- calories
- 230 kcal
Instructions
- 1
Drain the soaked toor dal. Grind it coarsely with dried red chillies, fennel seeds, and asafoetida using minimal water.
- 2
Lightly oil your hands. Shape the coarse batter into small round balls.
- 3
Steam the dumplings for 10-12 minutes until firm and cooked through. Set them aside.
- 4
Heat sesame oil in a kadai (deep pan). Add mustard seeds and curry leaves until they pop.
- 5
Add shallots and cook until see-through. Add the tomato and cook until soft.
- 6
Add sambar powder and turmeric. Cook briefly until fragrant.
- 7
Pour in the tamarind extract and salt. Bring to a boil and simmer for 10 minutes.
- 8
Gently slide the steamed dumplings into the simmering gravy. Cook for 8-10 minutes without breaking them, then serve hot.
Chef's tips
Steam the dumplings fully before adding them to the gravy so they do not break apart. Grind the dal coarsely, not into a fine paste, for the best texture.
Ingredient substitutions
- toor dal → a mix of toor and chana dal
Storage
Refrigerate for up to 2 days.
Reheating
Reheat gently on the stovetop over low heat without vigorous stirring.
Common mistakes to avoid
- •Adding raw dumplings directly to gravy without steaming first, causing them to fall apart
- •Over-stirring the curry once the dumplings are added
Serving suggestions
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