Chettinad Urundai Kulambu - Dal Balls gravy

Paruppu Urundai Kulambu is very famous in Chettinadu, Pudukottai district of Tamilnadu. Apart from ingredients the great requirement to make this dish as I felt is to cook with patience inorder to get yummy taste.


For dal balls

Soaked and ground toor dal and channa dal - each 1 cup
chopped garlic - 50 gms
chopped onions ( shallots) - 100gms
grated coconut - 1 cup
curry leaves, corriander leaves chopped 1 cup
red chilli powder - 3 teaspoons
salt to taste

For gravy
chopped tomato - 3
tamarind pulp - 1 cup
chopped onions - 1
sambar powder - 2 tea spoons
corriander powder - 1 tea spoon
mustard seeds, asafortida, curry leaves to season
gingely oil - 3 tea spoons
salt to taste


For dal balls
Mix the ingredients for dal balls well and make them round as balls and steam it.

For gravy:
Heat oil in tava, saute onion, tomato, along with sambar powder, corriander powder and salt. Allow it to boil till oil splits and then add the tamarind pulp. Allow it to cook for two boils. Now add the steamed dal balls and close the tava lid to cook for 5 - 7 minutes in low flame stiring then and then. The ingredients in gravy will get into the balls. Garnish with corriander and curry leaves. Season the gravy with mustard seeds, and asafoetida.

This type of kulambo or gravy goes well only for rice. But this is a traditional recipe and done on special occassions when guests are invited for lunch.


  1. new for me.. interesting!.. thanks for sharing!

  2. First time here..

    My Hubby loves this...

    Urundai Kulambu looks perfect and delicious...


  3. Oh the gravy looks so rich n yumm!

  4. I like this urundai kuzhambhu very much,,,this is my mom's fav one.Looks delicious n yummy dear,,,thanks for sharing ,,take care n keep smiling,,

  5. very interesting recipe... I love your space .. following u now :)


Post a Comment

Thank you for adding more flavor to my recipes with your valuable comments.....