January 07, 2023

Paruppu Urundai Mor Kuzhambu/ Lentil balls in spicy yogurt gravy


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Paruppu Urundai Mor Kuzhambu is an authentic and traditional recipe made in most Tamil homes . It is a festive dish and relished by all .  

The lentil dumplings are made by soaking and grinding thoor dhall along with red chillies ,curry leaves and some salt . This ground mixture is then shaped as balls and steamed to be further simmered along with the yogurt gravy until the flavors are absorbed into the urundais.

 Some use a combination of lentils /paruppu to make the urundais while some use just thoor dhall . This time I have used just thoor dhall and a handful of udad dhall to get the softness.  Pair this delicious paruppu urundai more kulambu with a simple vegetable stir fry with coconut gratings and mix along with piping hot rice to have a wholesome and delicious lunch . 

You may also want to try Paruppu Urundai Kuzhambu which is a tamarind based gravy for another gastronomic feast .

Onset of January brings about a lot of festivals in India and the best way to enjoy them is by cooking and eating a delicious feast.This month on our food bloggers' group Shhh Cooking Secretly Challenge , we are celebrating a festive theme suggested by me . I was partnered with the versatile and fantastic food blogger ,Mayuri ji who has prepared a Holi special Thandai Flavored Rava cake 

Some more lipsmacking and tasty Mor Kuzhambu variations on my blog

Pooshnikaai (ash gourd) Mor Kuzhambu 

Kumbalkkai (ash gourd )Majjige Huli 

Pooshnikaai (ash gourd) Mor Kootu 

Vendakkai (ladies finger)Mor Kuzhambu 

Bonda Mor Kuzhambu 



Ingredients 

For the Paruppu Urundais

1/2 cup thoor dhall /split pigeon peas
2 tbsp udad dhall
2 to 3 green chillies 
Few curry leaves 
Salt as needed
Generous pinch of asafoetida

For the Mor Kuzhambu 

250ml thick yogurt 
100 ml water 
2 tsp oil
1 tsp mustard 
2 to 3 dry red chillies 
fresh curry leaves 
pinch of turmeric 
Pinch of asafoetida 
salt
To grind
 6 to 7 tbsp  fresh grated coconut 
1/2 tsp jeera/cumin 
3 to 4 green chillies 
1 tsp channa dhall /bengal gram
2 tsp dhaniya /corriander seeds
Small piece ginger 



Method 

To make the Paruppu Urundais 

  • Wash and soak the lentils in sufficient water for 2 to 3 hrs .
  • Drain the water and grind the lentils along with  chillies ,curry leaves, salt and asafoetida to a fine paste .
  • Make small lemon sized balls out of these and steam it until it is half done . Don't steam until the lentils become hard ,else they won't absorb the flavor of gravy into them . Keeping them half cooked helps it remain soft and easy to eat .

To make the Mor Kuzhambu 

  • Soak all the ingredients under the "to grind" section in water for 10 to 15 mins and grind into a fine paste.
  • Whisk the yogurt until is creamy and smooth. 
  • Add in the ground spice paste to the whisked yogurt along with salt and turmeric powder and mix well with water mentioned . Donot add too much water , else the mor kuzhambu will be runny and will split on boiling.
  • Add the steamed lentil dumplings to the mor kuzhmabu as soon as it starts frothing up.Simmer for a few mins and turn it off. 
  • Prepare a tempering of mustard seeds, dry red chillies and fresh curry leaves in oil and pour it over the mor kuzhambu. 

8 comments:

  1. This parappu kuzhambu looks very tempting as well as can be even served for parties. I would love to pair it with some hot steaming rice, very comfortable meal

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  2. I've tried different pakora kadhis but this papruppu urundai more kuzhambu is different and with unique flavours. I'm going to give this recipe a try once I reach home.

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  3. this addition of ulutham paruppu is new to me, but I would definitely try this for the forthcoming festive season. this was one of Anna's fav dish with hot steaming rice and nei - Kalyani

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  4. Mor kuzhambu and parupurundai bare my favorites. I usually make the urundais with toor dal alone and I love the addition of urad dal. I have never tried steaming them as I follow my mom's recipe. Every festival, we make more kuzhambu and for the upcoming festival, I am trying your steaming method. Thanks for the recipe.

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  5. Paruppu urundai morekozhambu is a huge favourite at my place. We usually make the urundai with chana dal or a mix of chana and toor dal. The addition of urad dal is interesting. Will try it out your way soon.

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  6. Paruppu Urundai Mor Kuzhambu Is my all time favourite. A must have dish during the festivities. You have tempted me to make it now Priya. Would love to try your version.-Preethi

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  7. Paruppu urundai mor kulambu looks so filling and delicious. Even though it looks like a long process to make these, it is definitely worth the effort.

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  8. Paruppu Urundai Mor Kozambhu has been on my list since a long time. Will make it soon. Do we need sour curds ?

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