Paruppu Urundai Kulambu / Vada Kulambu

vadai kulambu 1

Paruppu urundai kulambu / vada kulambu is a spicy coconut gravy with channa dal duplings. The dumplings/vadai is steam cooked and then transferred to the coconut gravy to soak. This gravy can be served with white rice and fryums. Works well with chapathi/dosa too. This recipe is from my mom. Hope you enjoy.

Ingredients for vadai/channa dal dumplings:

  • Channa dal – 1/2 cup, soaked overnight in water
  • Onion – 1/4 cup, finely chopped
  • Salt – to taste
  • Fennel seeds – 1/4 tsp

Method for making vadai/channa dal dumplings:

    • Soak channa dal overnight in water.

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    • Drain the soaked dal and grind it to a coarse paste without adding water. ( can grind it coarse or almost fine)
    • Add salt, onion, and fennel seeds to the ground channa dal and mix well.

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    • Make small balls or squish them gently with your fingers and palm and make small vadai’s.
    • Steam cook the vadai. Set them aside.

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Ingredients for Gravy:

  • Oil – for sauteing
  • Mustard seeds – 1/8 tsp
  • Onions – 1 cup, chopped
  • Curry leaves – 6
  • Turmeric – 1/4 tsp
  • Tomato – 1, chopped
  • Chili powder – 2 tsps, adjust according to taste
  • Salt – to taste
  • Water – 1 + 3/4 cups
  • Cilantro – for garnishing
  • Grind to a fine paste using water(Coconut paste):
    • Shredded coconut – 1/4 cup
    • Cumin seeds – 1/2 tsp
    • Fennel seeds – 1/2 tsp
    • Cinnamon stick – 1 inch

Method for making gravy:

    • Heat oil in a pan.
    • Add mustard seeds and wait till it splutters
    • Add onions and curry leaf.
    • Saute until the onions turn golden brown.
    • Add turmeric and chopped tomatoes.
    • Saute until the tomatoes lose shape.
    • Add chili powder and saute for 25 seconds.
    • Add the coconut paste to the onion mixture and let it boil for 1 minute.
    • Add 1 + 3/4 cups of water and salt to taste.
    • When the gravy begins to boil, add the steamed vadai’s/channa dal dumplings and let it boil for 2 minutes.

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    • Turn off the heat and garnish with cilantro.
    • The gravy will be a bit watery but the vadai’s will soak the water up and make the gravy thicker.

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The vadai’s / channa dal dumplings have to soak in the gravy, so make this gravy 20- 30 minutes ahead of serving.


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