Dumpling Sambhar (Paruppu Urundai Kuzhambu)


This is one of my favorite kuzhambu, I simply love eating the urundai (dumpling) in this kuzhambu. You can mix this with rice and enjoy it with some fried subzi.

Serves: 4


  • A lemon sized tamarind or 1 heaped tsp tamarind paste
  • 3 tsp sambhar powder
  • 1 tsp powdered jaggery (If you like a sweet and salty taste combination, you can add more jaggery upto 2 tbsp, I don’t enjoy a sweet and salty taste, so I added lesser jaggery)
  • 1 tsp oil (Gingelly oil or ghee)
  • Salt to taste
  • For the dumplings:
    • 1 cup red gram dal
    • 4 medium sized red chillies
    • 1/2 tsp asafoetida powder
    • Salt to taste
  • For the tempering:
    • 2 tbsp gingelly oil
    • 1 tsp mustard seeds
    • 1/2 tsp fenugreek seeds
    • 1 red chilly, halved
    • 1/2 tsp asafoetida powder
    • 1 tsp bengal gram dal
    • 1 tsp black gram dal
    • 1 tsp red gram dal
    • a few curry leaves


  • If you are using tamarind, soak it in two cups of water and extract the juice

Making dumplings:

  • Soak the red gram dal and red chillies in water for 2-3 hours
  • Grind to a thick paste, adding the asafoetida and salt
  • Heat one tbsp of oil, and add the curry leaves, and the ground paste. Fry for a couple of minutes, till the paste reaches a consistency at which, you can start making dumplings
  • Allow the fried paste to cool down and shape into small balls
  • Place the balls on an idly stand and steam in a pressure cooker (without weight) for 10 minutes or alternatively, place the balls on a microwavable idly stand and steam in the microwave for 4-5 minutes

For the kuzhambu

  • Heat 2 tbsp of oil. Add the mustard seeds and let it splutter. Now add the red chilly, fenugreek seeds, asafoetida, curry leaves, red gram dal, black gram dal, bengal gram dal and fry till the dals turn golden brown and emit a nice aroma
  • Add the sambhar powder and fry for a minute
  • Add the tamarind juice (If using tamarind paste, add it to 2 cups of water and bring to a boil), salt and jaggery.
  • Close it with a lid and simmer till the raw smell of jaggery disappears
  • Add the steamed dumplings. At this stage, the water must soak all the dumplings well, so if needed increase the quantity of water, so that you have enough kuzhambu for all the dumplings.
    • * I added a little lesser water and had to make some extra kuzhambu for the extra dumplings 🙂
  • Simmer for 10-15 minutes so that the dumplings steam well and blend with the kuzhambu

Serve hot with rice and enjoy 🙂


One thought on “Dumpling Sambhar (Paruppu Urundai Kuzhambu)

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