Paruppu Urundai Mor Kuzhambu

Ingredients for Mor Kuzhambu

  • Buttermilk – 2 cups
  • Turmeric powder – ¼ teaspoon
  • Besan (Kadalai Mavu) – 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

  1. Soak Bengal gram dal and thuvar dal for atleast an hour.  Grind it along with red chillies, asafetida and salt to a coarse paste.
  2. Add chopped curry leaves and coriander leaves and mix it well.
  3. Make lemon size balls and steam cook it for 10 minutes.

Paruppu Urundai

Directions for Mor Kuzhambu

  1. 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.
  2. 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.
  3. Season it with mustard.
  4. Add steamed balls.  Garnish with coriander leaves.

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.


  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.

  3. Superb kuzhambu

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