Parpu Urundai Sambar

Recipe by
Total Time:
45-60 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

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  • ¼ cup- toor dal
  • ¾ cup- chana dal
  • 1 tsp- cumin seeds
  • ½ tsp - pepper corns
  • ¾ tsp- baking powder
  • ½ tsp- asafoetida
  • 1 tsp- chilli powder
  • ¼ tsp - turmeric powder
  • chopped coriander leaves few
  • salt to taste
  • For Gravy:
  • tamarind lime size ball
  • 2 tsp- sambar powder
  • ¼ cup- cooked toor dal
  • 1 tbsp- rice flour
  • salt to taste
  • For Seasoning:
  • 1 tbsp- ghee or oil
  • ½ tsp- mustard
  • 1 tsp- urad dal
  • 1 red chillies, broken
  • curry leaves few

How to Make Parpu Urundai Sambar

  • Wash and soak both the dals together in 4 cups of water for 1 hr.
  • Drain and reserve the water.
  • Add pepper corn and cumin to dal. Grind together coarsely.
  • Add rest of the ingredients and mix well.
  • Form into balls and steam for 15 minutes.
  • For gravy:
  • Soak tamarind in 1 cup of water in which dals were soaked. Squeeze well and extract the juice.
  • Add remaining reserved water to tamarind water.
  • Mix sambhar powder with ¼ of water and add. Add salt to taste and simmer for 5 mins.
  • Add the steamed balls and simmer for 5-8 more mins.
  • Add the cooked dal. Mix rice flour with little water to form a thin paste and add. Simmer for few minutes and remove from fire.
  • Heat oil for seasoning in a small fry pan. Add mustard.
  • When it splutters, add dal and chilli. When dal begins to brown add curry leaves.
  • Add it to sambhar and mix well. Serve hot with steamed rice.