How to make Paruppu Urundai Kozhambu -

Toor dal and chana dal cooked in fresh indian spices.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Toor Dal (तुवर दाल), Split Bengal Gram

Cuisine : Tamil Nadu

Course : Dals and Kadhis

For more recipes related to Paruppu Urundai Kozhambu checkout Keoti Dal, Dal Dhokli, Mysuru Rasam, Panchvarna Rasam . You can also find more Dals and Kadhis recipes like Ambat Varan Schezchow Kadhi Bhindi Sambhar - SK Khazana Spinach Dumplings in Green Dal

Paruppu Urundai Kozhambu

Paruppu Urundai Kozhambu Recipe Card


The highly developed and sensitive palates of the Tamilians are well chronicled in the Sangam classics. They believe that food should ideally cater to all the six tastes - bitter, pungent, sweet, salty, sour and astringent.
Tamil Nadu has a wide variety of delicious food both for the vegetarians as well as the non-vegetarians, though most of it is made of grains, lentils, rice and vegetables. Spices are added to give a distinctive taste. Rice has been the staple diet of the Tamilians, an inculcated habit, due to the large-scale cultivation of the crop in the state.
Chettinad cuisine, a speciality in Tamil Nadu, is famous for its hot and spicy non-vegetarian food.   A part of the Mudaliar community is non-vegetarians and its cuisine is delightfully spicy without being too hot. Wet masalas are generally used, the main ingredients being fresh coconut paste and ground ginger-garlic.

Prep Time : 26-30 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Tangy

Ingredients for Paruppu Urundai Kozhambu Recipe

  • Toor Dal 1 cup

  • Split Bengal Gram 1/4 cup

  • Tamarind 1 lemon sized ball

  • Salt to taste

  • Sambhar powder 1 1/2 teaspoons

  • Mustard seeds 1 teaspoon

  • Fenugreek seeds (methi dana) 1/2 teaspoon

  • Whole dry red chillies 8

  • Asafoetida 1/4 teaspoon

  • Oil 5 tablespoons

  • Curry leaves 20

  • Green chillies 2

  • Onion 1 medium

  • Coconut scraped 1/4 cup

  • Rice flour 1 tablespoon

  • Fresh coriander leaves 1/4 cup


Step 1

Soak the dals for half an hour.Drain completely and grind to a coarse paste along with six red chillies, a pinch of asafoetida powder and half teaspoon of salt.

Step 2

Peel onion, wash green chillies and finely chop them. Wash and chop the coriander leaves and half the quantity of curry leaves also.

Step 3

Soak tamarind in two cups warm water.Remove the pulp, strain and reserve.

Step 4

Heat two tablespoons oil in a kadai, add half teaspoon mustard seeds, finely chopped green chillies and onion.Stir-fry for two minutes and add the coconut and sauté for two more minutes.

Step 5

Add the ground dal, and cook on medium heat, stirring continuously till it dries up and starts leaving the sides of the kadai.Remove on to a plate and cool.

Step 6

Reserve one tablespoon chopped coriander leaves and combine the rest with curry leaves and rice flour and add to the ground dal mixture.Knead lightly and form medium soft dough.

Step 7

Check seasoning, divide and make them in to ten to twelve balls.Heat oil in a wide shallow pan and temper with mustard seeds, red chillies, methi seeds and asafoetida powder.

Step 8

Add the remaining curry leaves, sambar powder and stir-fry briefly.Add the tamarind pulp, bring it to a boil and continue cooking on medium heat for five more minutes.

Step 9

Add the dal balls, cover, reduce heat and let it simmer for about ten to fifteen minutes on medium to low heat.

Step 10

Once the curry has thickened and the balls are fully cooked remove and serve hot garnished with chopped coriander leaves.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.