Looking for a healthy, traditional South Indian recipe? Try this authentic Paruppu Urundai Kuzhambu with Murungai Keerai — a flavorful lentil balls curry made with protein-rich chana dal (Bengal gram) and nutrient-packed drumstick leaves.

In this post, I’ll show you step-by-step how to make this delicious kuzhambu that’s perfect with hot rice, poriyal, and curd. A must-try vegetarian recipe packed with flavor and health benefits!

🛒 Ingredients

For Lentil Balls (Paruppu Urundai):

• Bengal gram (Kadalai Paruppu) – 1 cup (soaked for 3–4 hours)
• Drumstick leaves (Murungai Keerai) – 1 cup (washed)
• Dry red chillies – 2
• Garlic cloves – 2 (chopped)
• Fennel seeds – ½ tsp
• Cumin seeds – ½ tsp
• Turmeric powder – ⅛ tsp
• Grated coconut – 2 tbsp
• Curry leaves – few
• Onion – ½ (finely chopped)
• Asafoetida – a pinch
• Salt – to taste

For Coconut Paste:

• Grated coconut – ½ cup
• Roasted Bengal gram – 1 tsp
• Fennel seeds – ½ tsp
• Poppy seeds – ½ tsp

For Tamarind Water:

• Tamarind – gooseberry-sized
• Warm water – 1 cup (for soaking)

For Kuzhambu (Gravy):

• Sesame oil – 2 to 3 tbsp
• Cloves – 2
• Cinnamon – small piece
• Star anise – small piece
• Kalpaasi (black stone flower) – a small pinch
• Onion – 1 medium (finely chopped)
• Garlic – 3 to 4 cloves (crushed)
• Curry leaves – few
• Asafoetida – a pinch
• Tomato – 1 medium (chopped)
• Turmeric powder – ¼ tsp
• Red chilli powder – ½ tsp
• Kashmiri chilli powder – ½ tsp (adjust to spice level)
• Coriander powder – 2 tsp
• Water – 1 cup
• Coriander leaves – chopped (for garnish)
• Salt – to taste

👩‍🍳 Step-by-Step Instructions

🔹 Step 1: Prepare Lentil Balls

1. In a blender, add soaked Bengal gram, dry red chillies, chopped garlic, fennel seeds, cumin seeds, turmeric powder, grated coconut, and curry leaves.
2. Grind to a slightly coarse, thick paste using just a little water.
3. Transfer to a bowl and mix in chopped onion, drumstick leaves, asafoetida, and salt to taste.
4. Shape into lime-sized balls and steam for 10 minutes or until fully cooked.

🔹 Step 2: Prepare Coconut Paste

1. Grind grated coconut, roasted Bengal gram, fennel seeds, and poppy seeds into a smooth paste. Set aside.

🔹 Step 3: Make the Kuzhambu Base

1. Heat sesame oil in a pan and add cloves, cinnamon, star anise, and kalpaasi. Let them sizzle.
2. Add chopped onion, crushed garlic, curry leaves, asafoetida, and salt. Sauté until onions turn translucent.
3. Add chopped tomato, cover, and cook until mushy.

🔹 Step 4: Add Spices & Tamarind Water

1. Add turmeric powder, red chilli powder, Kashmiri chilli powder, and coriander powder. Sauté until raw smell disappears.
2. Add tamarind water and 1 cup of regular water. Bring to a boil and cook for 5–7 minutes.

🔹 Step 5: Combine Everything

1. Add the ground coconut paste and cook for another 5 minutes.
2. Taste and adjust salt or spice if needed.

🔹 Step 6: Add Lentil Balls

1. Gently add steamed lentil balls into the curry.
2. Cover and cook for 5–7 more minutes on medium flame.
3. Garnish with coriander leaves and turn off the heat.

🍛 Serving Suggestion

Serve hot with:

• Steamed white rice
• Carrot-beans poriyal
• Curd or buttermilk

💡 Tip: The curry should be slightly watery at first — the lentil balls will absorb moisture and thicken the gravy naturally.