Paruppu Urundai Kuzhambu in Mealthy Multipot | Lentil Dumpling Curry in MM

Paruppu Urundai Kuzhambu/Lentil Dumpling Curry is a famous South Indian gravy which goes well with rice. This gravy is very flavourful. There are two versions of this gravy. The first one is, the dumpling is cooked in coconut gravy and the other is cooked in tamarind gravy. The one which is shown here is cooked with coconut gravy.

In a regular pan method, we need to steam the dumplings separately and add it to the kurma. But in Mealthy multipot, you can make base gravy in the main pot and place the dumplings in the steamer basket and cook both at the same time. Traditionally for this urundai kuzhambu, toor dal is used for making dumplings, whereas I have used chana dal for variation.

If any leftover kurma is there, after having with rice, you can convert that as a roti side dish. Crumble all the leftover dumplings into 4-5 pieces each. Heat kurma, add these pieces to it add little more water, sambar powder 1/2 tsp and salt to the gravy, and let it boil for 3-4 minutes. Now tasty veg lentil Keema curry is ready to go with roti. This is two in one time-saving recipe. For lunch have it along with rice and for dinner convert to veg lentil keema curry and have it with roti. Now let us see how to prepare this recipe.

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Paruppu Urundai Kuzhambu in Mealthy Multipot | Lentil Dumpling Curry in MM

Print Recipe

Lip-smacking delicious Paruppu Urundai Kuzhambu.

• CourseMain Dish
• CuisineSouth Indian

Servings	Prep Time
4 people	15 min

Cook Time

10 min

Servings Prep Time 4 people 15 min

Cook Time 10 min

Paruppu Urundai Kuzhambu in Mealthy Multipot | Lentil Dumpling Curry in MM Print Recipe Lip-smacking delicious Paruppu Urundai Kuzhambu. CourseMain Dish CuisineSouth Indian Servings Prep Time 4 people 15 min Cook Time 10 min Servings Prep Time 4 people 15 min Cook Time 10 min

Ingredients

for Gravy

• 1 Onion finely chopped
• 1 Tomato finely chopped
• 1.5 tsp Ginger Garlic Paste
• 1/4 tsp Turmeric powder
• 1 tsp Chili powder
• 2 tsp Coriander powder
• 1/2 tsp Mustard seeds /kadugu
• 1/2 tsp Fennel seed/Sombu
• 1 strand Curry Leaves/Karuveppilai
• 1 tbsp Coriander Leaves/Kothamalli finely chopped
• 2 tbsp oil
• salt to taste

for Urundai

• 1/2 cup Chana dal/kadalai paruppu
• 1/2 tsp Fennel seed/Sombu
• 1 inch Cinnamon stick/Pattai
• 2 Clove/Lavangam
• salt to taste

to Grind

• 1/4 cup Coconut grated
• 1 inch Cinnamon stick/Pattai
• 1/2 tsp Fennel seed/Sombu
• 2 Clove/Lavangam

Servings: people

Instructions

1. Grind the ingredients under the "To Grind" section and set aside.
2. Soak chana dal for at least two hours. Wash it thoroughly and drain the water completely. Now coarsely grind the ingredients given under "For Urundai" without adding water. After grinding, make lemon size dumplings and set aside. Approximately 1/2 cup chana dal gives 10 to 12 dumplings.
3. Now turn on SAUTE mode. While display shows HOT, add mustard and fennel, let it crackle. Now add onion, curry leaves and saute until onion becomes translucent. Add ginger-garlic paste and saute until raw smell goes.
4. Now add tomato and saute until it becomes mushy. Then add turmeric powder, chili powder, coriander powder and saute for a while. Add ground coconut paste, salt to taste, water, mix it thoroughly.
5. Now place a trivet in the gravy. Place a steamer on the trivet. Arrange the dumplings on the steamer as shown in the video. Cancel SAUTE mode.
6. Close the lid. Turn the VENT to the SEALING position. Select PRESSURE COOK mode on HIGH for 5 mins. Quick Pressure Release.
7. Once the pressure is quickly released, the red valve drops. Now turn the VENT to the VENTING position. Open the lid.
8. Now remove to steamer basket and the trivet. Directly add cooked dumplings in the gravy. Once you have added all the dumplings saute it on SAUTE mode for 2 mins. Garnish with coriander leaves and serve hot with rice or roti.

Recipe Notes

• You can also add chopped onion, curry leaves, and coriander leaves while making dumplings.
• I have used chana dal to make dumplings, you can even use toor dal or both in equal quantities.
• This goes well with rice and roti.

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Lip-smacking delicious Paruppu Urundai Kuzhambu is ready to relish along with the rice.

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