Parippu Urundai Kuzhambu / Masala Lentil balls in a spicy gravy

We had a good number of friends in our community, and it was great fun getting together most of the evening for about 6 long years. Most of the families came in as newly wedded couples and then having kids and then moving out when it was time for the kids to attend a proper school. We had the best times then, a tea party on most of the evening with proper snacks, or a play - date  for the kids. We all stayed pretty close too, so most of the days we share what we cook , so much from idli batter to dinner even!!
So , i was pretty lucky to have friends near my home who were great cooks , and more lucky to relish their food wonders.

My friend ''U' influenced me a lot in my cooking ; she herself a wonderful cook shared so much of her recipes to me, this Parippu Urundai Kuzhambu being one of them. She recently shifted to another place and with no other go, i need to make this if i need to have it !!

 A Masala flavoured lentil dough balls cooked in a spice gravy. I have made Vadu Curry before , but this is totally different. While making this one or two lentil balls may get dissolved or even broken , but it helps in adding thickness and extra flavour to the gravy. Its goes well with rice, idly and dosa.

Parippu Urundai Kuzhambu / Masala Lentil balls in a spicy gravy


For the lentil balls -
1 cup Channa dal / Kadala parippu
5 -6 Shallots sliced
2 Green Chilies chopped
1 1/2 tsp Ginger chopped
1 Garlic pod crushed
1/2 tsp Red chili powder
1/4 tsp Asafoetida

For the gravy -
1 Onion medium ( chopped )
1 Tomato ( chopped)
2 Green Chili ( slit )
8 - 9 Garlic ( sliced )
Coriander leaves

1/2 tsp Red Chili powder
1 tbsp Coriander powder
1/2 tsp Turmeric powder
1/4 tsp Fenugreek powder
a pinch Asafoetida

1 small lemon size Tamarind ( soaked in water )
1/4 cup Grated Coconut ( grind to a very fine paste)

1/2 tsp Mustard seeds
1/2 tsp Fennel seeds / Perumjeerakam
Curry leaves


Soak the lentils in water for atleast 3 hours, drain water and grind it to a coarse paste.
Mix it with the other ingredients and  make small balls and set it aside.

Heat oil in a big Kadai and pop mustard seeds, fennel seeds and curry leaves.
Add in garlic + green chilies and onion saute till translucent.
Add in the tomatoes, and saute until soft, add in the masalas and saute it again for 2 mins.
Extract pulp from the tamarind and add to the curry, pour in extra 2 cups of water and enough salt and let it boil.
Once the gravy starts boiling for 5 - mins , lower the heat and let the gravy simmer.
Slowly add in the lentil balls to the simmering gravy one by one.
Be very careful not to mix the curry with a spoon at this time.
Once the lentil balls get cooked , add in the coconut paste, and mix slowly without breaking the lentil balls, let it simmer again for 2 mins.
Add in coriander leaves and serve hot with idli , rice or dosa.

Recipe Courtesy : My friend U


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