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Paruppu Urundai Mor Kuzhambu

5 from 2 votes
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Course: Kuzhambu
Cuisine: Indian
Author: Vidya Srinivasan


  • Urundai:
  • Toor Dal -1/3 cup
  • Channa Dal - 2 tablespoon
  • Turmeric powder - 1/8 teaspoon
  • Red Chillies - 1
  • Hing - generous pinch
  • Salt - as needed
  • Water - little
  • Coconut oil - 1/2 tablespoon
  • Kuzhambu:
  • Thick curd - 1 cup + 1/2 cup
  • Water - 1 cup
  • Turmeric powder - 1/8 teaspoon
  • Coconut - 1/3 cup
  • Cumin seeds - 1 teaspoon
  • Green Chilli - 2
  • Rice flour - 1/2 teaspoon
  • To temper:
  • Coconut oil - 1/2 tablespoon
  • Mustard seeds - 1 teaspoon
  • Red Chilli - 2
  • Curry leaves - few


  • In a bowl add toor Dal, channa dal and red Chilli. Soak atleast for 2 hour
  • Strain the water. Add salt and hing to dal mixture and grind it into coarse mixture. If required sprinkle very little water
  • In a pan add coconut oil and the oil is hot add mustard seeds, curry leaves, red Chilli and do the tempering. Add hing and switch off. Transfer it to the small bowl
  • The same pan add coconut oil, ground mixture and turmeric powder. Cook in low flame for a minute or until it become to the right consistency to make balls. Switch off and let it cool down
  • In the mean time add coconut, green chili, cumin seeds, ginger and little water to a mix me jar and grind it
  • Add thick curd, water, salt, rice flour and turmeric powder to the mixie jar and grind it once
  • Make small Urundai with the lentil mixture. Grease the idli thattu with little oil and place the Urundai
  • Steam the Urundai for 5-6 minutes and let it cool down
  • Add the buttermilk mixture, cooked Urundai into the pan and boil in low flame for 3-4 minutes or let’s it bubbles up and starts boiling
  • Switch off and add the tempering


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  1. Instead of Channa Dal Toor dal combo can make Urundai with all Channa Dal/ toor Dal combo
  2. Adjust the water according to the consistency you prefer the Kuzhambu
  3. sauting Dal mixture is optional but that gives a nice texture to the Kuzhambu
    Cook Kuzhambu in a wide pan so that while boiling the Urundai is well immersed in Kuzhambu 
  4. Make the ball without giving much pressure else the Kuzhambu won’t get absorbed in the balls
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