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 yogurt-based gravy. This gravy is spicy, 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 urundai is soft and spongy. It is soaked in the flavorful mor kuzhambu, making it a delight to eat. This makes it a popular choice for lunch or dinner. Enjoy the combination of textures and tastes in this classic South Indian dish!
How to make
Paruppu Urundai Mor Kuzhambu is a delightful South Indian dish featuring steamed lentil balls served in a spiced buttermilk gravy. To prepare the urundai (balls), soak a mixture of gram dal and thuvar dal for one hour. Then, grind them with red chillies, asafoetida, and salt. This creates a coarse paste. Incorporate chopped curry leaves and coriander, shape the mixture into lemon-sized balls, and steam them.
For the mor kuzhambu, soak thuvar dal, coriander seeds, raw rice, and cumin seeds for 10-15 minutes. Then grind them with green chillies into a fine paste. Churn buttermilk and mix in the paste along with turmeric, besan, and salt. Cook this mixture on medium heat until it boils, then season with mustard. Finally, add the steamed lentil balls to the gravy and garnish with coriander leaves before serving.
Also try this Mor Kuzhambu.
Recipe
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 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