Paruppu Urundai Mor Kuzhambu is my husband’s all time favorite. Any day this Paruppu Urundai Mor Kulambu would be his first choice for lunch/dinner. The paruppu Urundai in the kuzhambu is a wonderful way to get more protein in the meal and also serves as a vegetable component for the kuzhambu. I usually pair the Mor Kuzhambu with Vazhaipoo paruppu Usili or Beans Paruppu usili. But, since I am using the same lentil to make this Paruppu Urundai Mor Kuzhambu, I made beans curry with it. My pictures for the post really need some attention and thanks to our Redo old Post theme, I have an opportunity to fix the pictures. This is a very traditional South Indian lunch recipe that is common in many households. The Mor Kuzhambu can be made with many different vegetables like okra, white pumpkin, chow-chow and so on and also using Dry Vathal (Vegetable preserve). Making the Paruppu Urundai is a little time consuming and hence is made as a part of the weekend meal. A really good sour curd / yogurt is very essential for making this Paruppu Urundai Mor Kuzhambu. I usually leave the yogurt outside overnight to make it sour. My mother does not use turmeric powder in her recipe but my mother-in-law uses turmeric. I have skipped the turmeric as I like it this way as well. Preparation time – 15 minsCooking time – 30 minsDifficulty level – medium
Ingredients to make Paruppu Urundai Mor Kuzhambu – (serves 4)
For the mor kuzhambu –
Tuvaram paruppu/toor dal/split red lentil – 1 tspKadalai paruppu/ channa dal/Bengal gram dal – 1 tspRice – ½ tspSour butter milk- 2 cupsGreen chilies – 2Red chilies – 2Cumin seeds – ½ tspCoconut (grated) – ¼ cupTurmeric powder – ½ teaspoon (optional)Salt – as needed
For the paruppu urundai (lentil balls)
Tuvaram paruppu/toor dal/split red lentil – ½ cupRed chilies – 3Green chilies – 2Salt – as neededAsafetida – ¼ tsp
For seasoning the Mor Kulambu –
Coconut oil – 1 tspMustard seeds – ½ tspRed chilies – 1Curry leaves – few
Procedure to make Paruppu Urundai Mor Kuzhambu –
To make the paruppu urundai –
Soak the toor dal for about ½ hr to an hour.
Combine all the other ingredients to the soaked and drained dal and grind it to a coarse paste adding very little water.
Make small balls out of the ground mixture and arrange it on greased idli plates or steaming plates and steam for about 10 mins.
To make the Mor Kulambu –
Soak the dals and rice for about ½ hr and grind it with the chilies, cumin and coconut.
Then add the buttermilk to the mixture and give it a quick mix in the mixer.
Transfer this to a sauce pan and add the turmeric powder (if using) and salt.
Now add the steamed paruppu urundais into the kuzhambu and bring it to a very slow boil.
Once it comes to a boil, you will notice that kuzhambu comes to a thicker consistency.
Make sure that you do not boil it over high heat. This will make the buttermilk to separate and the kuzhambu will not get the right consistency.
Heat the coconut oil in a small pan and add all the seasoning ingredients. Add it to the more kuzhambu.
Serve hot with rice!!
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