

Parrupu means dal and urundai means balls in tamil. Lentils have lots of protein content and very filling too.This is one dish which I enjoy making everytime, since it happens to be hubby’s favourite.My Dad also likes it very much, so when my parents were here sometime before I made it on a Sunday and clicked.Thanks all for patiently waiting for the photos to be clicked.Though I have made this Paruppu Urundais and soaked them in a tamarind based gravy, you can soak them in Mor Kuzhambu and plain Rasam as well.It takes a little time though to make these tur and channa dal dumplings, but the results are truly rewarding.You’ll earn a name as a master cook for sure.This happens to be a traditional recipe.Do make it and see, you’ll like it for sure.


Prep Time | 30 minutes |
Cook Time | 20 minutes |
Servings |
cup
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- 1/2 cup Tur Dal -
- 1/4 cup Channa dal -
- 1 pinch asafoetida
- 3 Chilly Red -
- 1 pinch turmeric powder
- to taste salt -
- 1 tsp rice flour -
- Tamarind lemon -a sized ball
- 1 tsp mustard -
- 1 tsp Methi / Fenugreek -
- 1 Chilly Red -
- 1 tsp Tur Dal -
- 1 pinch asafoetida
- 3 tsp Sambhar Powder
- To Taste salt
- 1 sprig curry leaves
- 3 tbsp sesame oil -
- rice flour -1 tsp
Ingredients
FOR MAKING PARUPPU URUNDAIS
FOR THE KUZHAMBU
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- Soak tur dal and channa dal alongwith red chillies for 1/2 an hour.
- Put it in a blender.
- Add salt,turmeric powder and asafoetida and grind coarsely.
- Take an idly stand plate and smear a little oil on it on the round spaces.This is to prevent the balls from sticking on to the plate.Make small balls and neatly arrange them o the idly steamer.If you think the balls might break,add 1 tsp of rice flour and make balls and then arrange them.
- Steam them.Do you see the glossy finish on the steamed lentil ball?That means they are done.Now for the preparation of the kuzhambu..
- Soak tamarind in water.
- Take a pan and add sesame oil and subsequently add mustard seeds,tur dal fenugreek seeds red chilly and asafoetida.
- Add now sambhar powder tamarind extract and salt.
- Bring to a good boil and when the raw smell goes away add rice flour mixed with water[slurry] for thickening.
- Now add the lentil balls slowly and dip them well in the tamarind gravy.
- Garnish with curry and coriander leaves.
Notes
You can add a teaspoon of fennel seeds/saunf while grinding the dal.
Steam and cool the balls before adding them to the gravy.