A delicious South Indian special Paruppu Urundai Mor Kuzhambu is perfect for the weekend Lunch. Pair it with some steaming hot rice and enjoy.
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 b eans 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 mins Cooking time - 30 mins Difficulty level - medium
Ingredients to make Paruppu Urundai Mor Kuzhambu - (serves 4)
For the mor kuzhambu -
- Tuvaram paruppu/toor dal/split red lentil - 1 tsp
- Kadalai paruppu/ channa dal/Bengal gram dal - 1 tsp
- Rice - ½ tsp
- Sour buttermilk- 2 cups
- Green chilies - 2
- Red chilies - 2
- Cumin seeds - ½ tsp
- Coconut (grated) - ¼ cup
- Turmeric powder - ½ teaspoon (optional)
- Salt - as needed
For the paruppu urundai (lentil balls)
- Tuvaram paruppu/toor dal/split red lentil - ½ cup
- Red chilies - 3
- Green chilies - 2
- Salt - as needed
- Asafetida - ¼ tsp
For seasoning the Mor Kulambu -
- Coconut oil - 1 tsp
- Mustard seeds - ½ tsp
- Red chilies - 1
- Curry 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 with 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 saucepan 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 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!!
More Buttermilk-Based Recipes
- Buttermilk Bread - White Sandwich Bread - Egg Less
- Maambazham Mor kuzhambu | Mango Buttermilk Stew
- Neer Mor | Neer Moar - Spiced Buttermilk
- Iru Puli Kuzhambu - Tirunelveli Special
Recipe
Ingredients
For the mor kuzhambu -
- ▢ 1 teaspoon Tuvaram paruppu/toor dal/split red lentil
- ▢ 1 teaspoon Kadalai paruppu/ channa dal/Bengal gram dal
- ▢ ½ teaspoon Rice
- ▢ 2 cups Sour butter milk
- ▢ 2 Green chilies
- ▢ 2 Red chilies
- ▢ ½ teaspoon Cumin seeds
- ▢ ¼ cup Coconut grated
- ▢ ½ teaspoon Turmeric powder optional
- ▢ Salt as needed
For the paruppu urundai (lentil balls)
- ▢ ½ cup Tuvaram paruppu/toor dal/split red lentil
- ▢ 3 Red chilies
- ▢ 2 Green chilies
- ▢ Salt as needed
- ▢ ¼ teaspoon Asafetida
For seasoning -
- ▢ 1 teaspoon Coconut oil
- ▢ ½ teaspoon Mustard seeds
- ▢ 1 Red chilies
- ▢ Curry leaves few
Instructions
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 more Kuzhambu -
- 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!!
Nutrition
More Sambar, Rasam and Kuzhambu
- Kale Poricha Kuzhambu
- Vendhaya Keerai Sambar | Methi Leaves Sambar
- Mullangi Vatha Kuzhambu | Radish Kuzhambu
- Milagu Jeera Rasam | Pepper And Cumin Rasam
Paruppu Urundai Mor Kuzhambu
Ingredients
For the mor kuzhambu –
- 1 teaspoon Tuvaram paruppu/toor dal/split red lentil
- 1 teaspoon Kadalai paruppu/ channa dal/Bengal gram dal
- ½ teaspoon Rice
- 2 cups Sour butter milk
- 2 Green chilies
- 2 Red chilies
- ½ teaspoon Cumin seeds
- ¼ cup Coconut grated
- ½ teaspoon Turmeric powder optional
- Salt as needed
For the paruppu urundai (lentil balls)
- ½ cup Tuvaram paruppu/toor dal/split red lentil
- 3 Red chilies
- 2 Green chilies
- Salt as needed
- ¼ teaspoon Asafetida
For seasoning –
- 1 teaspoon Coconut oil
- ½ teaspoon Mustard seeds
- 1 Red chilies
- Curry leaves few
Instructions
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 more Kuzhambu –
- 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!!
