Paripp Undakuzhambu (Dal Ball Curry)

Ingredients for Paripp Undakuzhambu (Dal Ball Curry):

1. Pigeon pea (Toor dal) – 150 gm, soaked

    Red chillies – 2

    Asafoetida – ½ small spoon

    Salt – For taste

2. Rice flour – ¾ small spoon

3. Curry leaves – As required

4. Tamarind – A small gooseberry sized

5. Sambar powder – ½ small spoon

    Turmeric powder – ½ small spoon

    Salt – As required

6. Asafoetida – ½ small spoon

7. Coriander leaves – As required

8. Coconut oil – As required

9. Mustard – ¾ small spoon

How to prepare Paripp Undakuzhambu (Dal Ball Curry)?

1. Make a fine paste of ingredients no: 1 and transfer it to a bowl.

2. Add curry leaves and rice flour.

3. Mix ingredients together and make lemon sized balls.

4. Wash the mixer jar and pour the water to a bowl.

5. Prepare tamarind juice and boil it adding ingredients no: 5.

6. When contents boil well, put dal balls one after another.

7. Add asafoetida and a few curry leaves, and cook till balls are well cooked.

8. Add the water (after grinding dal to a smooth paste) and cook for a few more minutes.

9. When the curry thickens, add coriander leaves.

10. Heat oil in a pan, sputter mustard and add to curry.

Courtesy: Vanitha Magazine, March 15-31, 2020

Read a few more dal recipes:

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A freelance writer and blogger by profession since October 2011, interested in writing over a wide range of topics. Hope you enjoy my writings. I belong to one of the beautiful places of the world, Kerala, nicknamed as 'God's own country'.

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