Paruppu Urundai Khuzhambu


Channa Dal 1 cup
Toor Dal a handful
Onion 1 chopped finely
Fennel  powder 1/3 tsp
Chilly powder ¼ tsp
Curry leaves 1 sprig

Garlic 1 pod finely chopped

Coriander Leaves little bit chopped finely
Ginger a small piece chopped finely
Coconut 2 Tbsp(optional)

Salt to taste


  • Soak the channa dhal and toor dhal in water for one hour and grind coarsely.
  • Add little water while grinding,but should not be watery.
  • Add Fennel powder and chilly powder and all the ingredients together and make small balls

Ingredients For Curry:

Onion 1 chopped
Tomato 2 chopped
Fennel seeds Powder 1 tsp
Mustard seeds ¼ tsp
Chili powder 1 tsp
Coriander powder 2 tsp
Tamarind Extract 1 cup
Coconut milk 2 tsp
Salt to taste


  • Heat oil in a kadai,add mustard seeds into it.Once the seeds splutter,add onion and tomatoes into it and fry them for a while.
  • Add sombu Powder,turmeric powder, chilly and coriander powder and fry the masala until oil separates from it.
  • Add the tamarind Extract into it.Let it to Boil for a while till the raw smell goes out and add the coconut milk.Cook in medium flame,till it become thick.
  • Slowly drop the dal balls one by one and close it with a lid and cook for few minutes.
  • Don’t stir the gravy otherwise the balls will break.
  • If you feel the ball may break then you can either steam the balls in idly steamer and add to the gravy.
  • Cover it with a lid and cook until the balls are cooked well.
  • When it boils garnish with coriander leaves.
  • Paruppu Urundai Khuzhambu is ready to serve.

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