Paruppu urundai Mor kuzhambu is a famous dish made in southern part of tamilnadu and kerala. Even the little children like to eat the paruppu urundai as it is very yummy. Already i have shared the recipe of paruppu urundai kuzhambu and is much similar to that. Hope everyone try this and enjoy the taste.

Paruppu Urundai Mor Kuzhambu

Ingredients

Thurdal

1 Cup

Channa dal

¼ cup

Salt

To Taste

Sour butter milk

1 Cup

For Grinding

Grated Coconut

1/2 Cup

Red Chilli

4

Green Chilli

6

Raw Rice

1 teaspoon

Hing

A pinch

For Seasoning

Oil

1 teaspoon

Fenugreek Seeds

¼ teaspoon

Mustard seeds

1 teaspoon

Curry Leaves

Few

Method:

  • Soak the dhals in water for 1 hour. After 1 hour, grind small quantity of soaked dhal with the chillies(2 red chilli & 2 green chilli). Once the chillies are crushed in the mixer, add the remaining dhals and grind it once. The dhal should not be smashed finely in the mixer. Keep this aside
  • Make small balls of the dhal and pressure cook it
  • Soak the raw rice for sometime
  • Grind the coconut, rest of the chillies and raw rice to a fine paste
  • Add the ground paste to the sour butter milk in a heavy bottomed pan and add salt. When the mixture starts to boil add the cooked balls of paruppu urundai and stir carefully and then switch off the flame
  • In a separate pan add the oil and when the oil is hot add the mustard seeds. When the mustard sees begins to sputter add the fenugreek seeds and fry it until it becomes red colour and then add curry leaves. Add these to the moorkuzhambu
  • Now the Paruppu urundai moorkuzhambu is ready to Serve.

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  1. my parents are from tirunelveli as well (Karaikuruchi) and I am biased towards tirunelveli food and people. I prepare most of the items you've featured and reminds me of my mom's recipes. Now that my mother is no more, I refer to your site for any doubts that I may have, especially the pakshanams. thanks a lot and keep up the good work for benefit of brahmins and tirunelveli-ites!!!
    shantha

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