Medium sized cooked dhal fillings soaked in spicy tamarind gravy with curry patta flavor

  • Cook time:
  • Prep time:
  • Serves: 4 people
  • Yields: one meduim sized bowl
  • Channa dhal - 1/2 cup
  • Tur/Tovar dhal - 1/2 cup
  • Turmeric powder - 2 tsps
  • Salt - 4-5 tsps
  • Asafoetida - 2 tsps
  • Curry patta - 1 sprig
  • Water - 3 cups
  • Gingelly/Til Oil - 4 tablespoons
  • Chilly powder - 2 tsps
  • Dry red chillies - 4
  • Tamarind - 200 gms
  • Finely choppd tomatoes - 1 cup
  • Finely choppd onions - 1 cup
  • Mustard - 2 tsps
  • Broken Urad dhal - 2 tsps
  • Fenugreek seeds - 2 tsps
  • Sambar powder - 1 tablespoon

Soak Channa and Tovar dhal fr 30 mts in water, strain the water, grind into coarse paste with few red chiilies, asafoetida, salt, Steam or pressure this paste till well cooked.Cool it and keep it aside, Make them into medium sized round shaped balls.


Heat water, soak the tamarind, pressure for a while, till well cooked. Strain it and keep aside.


Heat Oil in a deep frying pan. Tamper with mustard seeds, broken urad dhal, fenugreek seeds, curry patta. Fry onions and tomatoes. Saute well, Boil for 5 mts. Now add the cooked tamarind paste, required salt, chilly powder, some more asafoetida powder & let the gravy boil for min. of 15 mts.Add one tablespoon sambar powder for more flavour


Finally add the cooked dhal fillings and let it boil in medium heat for another 5 to 7 mts. Garnish with two more tsps of gingelly oil and few curry patta leaves.


Your Paruppu urandai kuzhambhu or tamarind gravy is ready to be served with cooked rice and pappad or potatoe chips

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1 Member Reviews

By Nirmala on Jul 19, 2011

A  typical south indian garnishing recipe for a rainy day