Paruppu Urundai Mor Kuzhambu
Prep Time : 15 mins
Serves: 4
Recipe Category: Kuzhambu Varieties
Recipe Cuisine: South Indian
Ingredients needed
For the Paruppu Urundai
Tur dal -1/2 cup
Red Chillies -2-3
Hing – a pinch
Grated coconut -2 tbsp
Coriander leaves -2-3 tbsp chopped
Oil – 2-3 tsp
For the mor kulambu
Thick buttermilk (mor) 2 1/4 cup
Turmeric powder
Grated coconut -1/2 cup flat
Green chilli – 3
Cumin seeds – 1 tsp
Rice flour – 1 tsp
For the seasoning
Oil – 2 tsp
Mustard seeds – 2 tsp
Red chillies – 2
Curry leaves – few
For garnishing
Coriander leaves – 2 tbsp finely chopped
Preparation
Grind 1/2 cup grated coconut, green chillies, cumins seeds and rice flour to a smooth paste for the mor kuzhambu. Keep it aside. We will prepare the paruppu urundai first.
Preparation of Paruppu Urundai
Steam the balls in idly pan or steamer for 10 minutes. Our paruppu urundai is ready.
Preparation of Mor Kuzhambu
Heat a tsp of oil, add mustard seeds, when it splutters, add red chillies (break it into 2 and remove seeds) and curry leaves. Pour the seasoning over the kulambu.
Garnish with coriander leaves and serve with hot steamed rice. We had it with rice and tindora subzi.
Do not miss my regular Paruppu Urundai Kuzhambu and my other Kuzhambu varieties.
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View Comments (14)
Authentic mom's recipe.. Ur pics tempt me wil cook for today's lunch
This is one of my favorites, looks very delicious and tempting..
Delicious and comforting looking kuzhambu. No wonder it's a favourite dish in your family.
Deepa
Very colourful. Ur blog always give us healthier dishes
Hi...it channa dal or tur dal for the urundai
I have mentioned as Tur dal clearly, so it is tur dal only.
Is it ok to skip coconut
If you skip coconut for mor kuzhambu, you must add besan. Follow my gujarati kadhi recipe.
Shd we saute the ground paste of paruppu.. And steam it. Can't we directly put in kuzhambu and allow it to boil.
The above method gives soft paruppu urundais.
Will it be ok if I make this in the morning and take it for lunch?
It will be fine.
I stumbled upon your site while hunting for a simple recipe for Mysore rasam. Now i can make it as good as my mother used to. It has given me the confidence to try out more Tamil recipes and now i find it easy to make what I though were complicated dishes. Thank you
what is reason for paruppurundai breaking when added to morkhuzhambu boiling for few minutes?Thanks in advance