Paruppu Urundai Mor Kuzhambu

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

Recipe by S Kamala
Course: SidesCuisine: Indian, TamilDifficulty: Medium
Servings

5

servings
Prep time

15

minutes
Cooking time

15

minutes

Indulge 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.

6 Comments

  1. Parupu mor kozambhu nice

  2. 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

  3. Superb kuzhambu

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