Parappu Urundai Kozhambhu Recipe - A delicious infusion of dal, served with vadais

This is an exclusive website recipe.

Main Ingredients : Split pigeon pea (toor dal/arhar dal), Split green gram skinless (dhuli moong dal)

Cuisine : Karnataka

Course : Dals and Kadhis

Parappu Urundai Kozhambhu

Parappu Urundai Kozhambhu Recipe - How to make A delicious infusion of dal, served with vadais


Prep Time : 3.30-4 hour

Cook time : 51-60 minutes

Serve : 4

Level Of Cooking : Easy


  • Split pigeon pea (toor dal/arhar dal) 1 1/2 cups

  • Split green gram skinless (dhuli moong dal) 1 cup

  • Split Bengal gram (chana dal) 1/2 cup

  • Rice 1/2 cup

  • Green chillies 3-4

  • Ginger 1/4 inch piece

  • Curry leaves 8-10

  • Salt to taste

  • Oil 2 tbsps + to deep fry

  • Turmeric powder 1/2 teaspoon

  • Whole dry red chillies 4

  • Coconut scraped 1/4

  • Cumin seeds 1 teaspoon

  • Split black gram skinless (dhuli urad dal) 1 teaspoon

  • Mustard seeds 1/4 teaspoon

  • Asafoetida 1/4 teaspoon


Step 1

Wash and soak chana dal, moong dal and rice in four cups of water for three to four hours. Drain and grind to a coarse paste. Remove stems, wash and chop green chillies finely. Peel, wash and grate ginger. Wash curry leaves and pat them dry. Add chopped green chilliest, grated ginger and salt to the ground paste and shape them into lemon-sized balls.

Step 2

Heat sufficient oil in a kadai and fry them till crisp and brown. Drain onto an absorbent paper and keep aside. Wash and pressure-cook toovar dal in three cups of water with turmeric powder and salt. When cooked blend the dal in a liquidizer. Keep aside. Remove stems of whole red chillies and grind them along with coconut, cumin seeds and urad dal to a fine paste.

Step 3

Keep aside. Heat two tablespoons of oil in a vessel and season with mustard seeds and curry leaves. When the seeds crackle add asafoetida and the coconut paste. Fry for three to four minutes. Add the blended dal and add four cups of water to reach the required consistency. Simmer on low heat for some time. Just before serving add the vadais to the dal and serve hot.

website of the year 2013
website of the year 2014