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.
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