Paruppu Pooranam for Kozhukattai | Classic Urad Dal Stuffing

A classic savory filling made with urad dal, tempered with mustard seeds and curry leaves — perfect for delicious kozhukattai and other steamed dumplings.

Ingredients

• 1 cup urad dal (black gram dal)
• 4-5 dry red chillies
• Salt to taste
• 2 tablespoons sesame oil
• 1 teaspoon mustard seeds
• A pinch of asafoetida (hing)
• Few curry leaves, chopped
• 4-5 drops lemon juice

👩‍🍳 Instructions

Step 1: Prepare the Dal

• Soak urad dal in water for 1 hour. Drain and rinse well.

Step 2: Grind the Mixture

• In a mixer jar, combine soaked urad dal, dry red chillies, and a pinch of salt.
• Pulse grind without water to get a coarse batter-like consistency.

Step 3: Steam the Dal

• Grease an idli plate lightly with oil.
• Spread the ground dal mixture evenly.
• Steam for 10 minutes on medium-high flame.
• Test doneness — it should not stick when touched.

Step 4: Cool and Crumble

• Let the steamed dal cool to room temperature.
• Crumble with hands into small pieces to prevent breaking.

Step 5: Tempering and Final Cooking

• Heat sesame oil in a kadai or heavy pan.
• Add mustard seeds; let them splutter.
• Add asafoetida; let it sizzle briefly.
• Add crumbled dal; mix well. It may stick initially.
• Stir continuously for 5 minutes until it stops sticking.
• Add chopped curry leaves and mix thoroughly.
• Continue stirring until mixture binds and leaves the pan sides.

Step 6: Finish and Cool

• Turn off heat once mixture is well combined.
• Transfer to a bowl; add lemon juice and mix.
• Cool completely before using as filling.

📝 Tips for Perfect Paruppu Pooranam

• ⭐ Patience during stirring is key; don’t rush the cooking.
• ⭐ Ensure dal is fully cooled before crumbling for best texture.
• ⭐ Lemon juice adds subtle tang and helps preserve freshness.
• ⭐ Store filling refrigerated for up to 2-3 days.

🍽️ Serving Suggestions

Ideal stuffing for:

• Kozhukattai (steamed rice dumplings)
• Modak and other steamed savory dumplings

Pairs beautifully with the soft, mild rice flour outer layer for a classic South Indian snack.

Video Tutorial