Paruppu urundai mor kuzhambu is a traditional South Indian dish that is both delicious and comforting. The flavorful lentil dumplings (urundai) are cooked in a tangy and spicy yogurt-based gravy (mor kuzhambu), creating a perfect balance of flavors. This dish is often served with steamed rice and is a favorite among many households in the region. The soft and spongy urundai soaked in the flavorful mor kuzhambu is a delight to eat, making it a popular choice for lunch or dinner. Enjoy the combination of textures and tastes in this classic South Indian dish!
Paruppu Urundai Mor Kuzhambu
5
servings15
minutes15
minutesIndulge in the flavors of South India with Paruppu Urundai Mor Kuzhambu, a delicious and comforting dish perfect for lunch or dinner.
Ingredients
- For Mor Kuzhambu
Buttermilk – 2 cups
Turmeric powder – ¼ teaspoon
Besan Flour (Kadalai Maavu) – 1 teaspoon
Green chillies – 2
Jeera (Cumin seeds) – ½ teaspoon
Thuvar dhal – 1 teaspoon
Raw Rice – ½ teaspoon
Coriander seeds – 1 teaspoon
Oil – 1 teaspoon
Mustard seeds – half teaspoon
Salt – 1 teaspoon or as per taste
- Ingredient for Urundai
Bengal gram dal – 1/4 cup
Thuvar dal – 1/4 cup
Red Chillies – 2
Asafoetida powder – 2 pinches
Salt – 1/4 teaspoon or as per taste
Curry Leaves – few
Coriander leaves – few
Directions
- For Urundai
- Soak gram dal and thuvar dal for at one hour.
- Grind them together with red chillies, asafoetida, and salt to form a coarse paste. Add chopped curry leaves and coriander, mixing well.
- Form lemon-sized balls and steam them for minutes.
- For Mor Kuzhambu
- Soak Thuvar dhal, coriander seeds, raw rice and jeera (Cumin seeds) in water for 10 to 15 minutes. Grind it along with green chillies to a fine paste.
- Churn the buttermilk and add the paste, turmeric powder, besan and salt. Mix well. Cook it on medium flame stirring continuously till it starts boiling.
- Season it with mustard.
- Add steamed balls. Garnish with coriander leaves.
Notes
- This Lentil Ball (Paruppu Urundai) Mor Kuzhambu goes well with steamed rice/Indian Bread. Adding little besan to this kuzhambu makes it boil without curdling and ensure to get thick flowing consistency Kuzhambu.
Parupu mor kozambhu nice
Thank you Radha.
Hi, I made this mor kulambu and the taste was very nice. This is the first time I added besan to the kulambu and it did not curdle at all , which happens all the time. Thanks for the tip. But the paruppu urundai was very hard. Please correct me where I went wrong.
Thanks,
Keerthana
If you grind the dhal too fine, the urundai become hard. Grind the dhal coarsely.
Thanks. will try again soon.
Superb kuzhambu