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.

Paruppu Urundai Mor Kuzhambu
Paruppu Urundai Mor Kuzhambu

For kuzhambu, we put the paruppu urundai directly in kuzhambu to cook. But generally we don't boil the mor kuzhambu. When the mor kuzhambu starts becoming frothy, We have to switch it off else the mor kuzhambu gets diluted. So we steam cook the paruppu urundai and add it to the mor kuzhambu before switching it off. Lets see how to make this yummy Paruppu Urundai Mor Kuzhambu.

Paruppu Urundai Mor Kuzhambu
Paruppu Urundai Mor Kuzhambu

Preparation and Yield:
Preparation time12 hours
Cooking Time40 mins

Paruppu Urundai Mor Kuzhambu
Paruppu Urundai Mor Kuzhambu

Ingredients for Paruppu Urundai:
Thur Dal1/2 Cup
Chana Dal1/2 Cup*
Red chilli2
Hing a Pinch

* 1 Cup = 250ml
Ingredients for Mor Kuzhambu:
Thick yogurt1 Cup
SaltTo taste
Turmeric Powder1/4 teaspoon
Red Chilli2
Green Chilli3
Rice Flour1 tablespoon
Grated Coconut1/2 Cup*

Ingredients for Seasoning:
Oil1 teaspoon
Mustard Seeds1 teaspoon
Fenugreek Seeds1 teaspoon
Curry Leavesfew

  1. Soak the dhals in water for 1 hour. After 1 hour, drain the water and add small quantity of dals with the chillies, salt and hing in a mixer

  2. Once the chillies are crushed in the mixer, add the remaining dhals and grind it once. The dhal should be coarse. Take this in a bowl and set it aside.  Make small balls of the dhal and place it in idli plates  

  3. Place the idli plates in a steamer or cooker and steam it for 10 minutes. Now our paruppu urundai are ready

  4. Lets prepare the mor kuzhambu. First,  Grind the coconut, red and green chillies and rice flour to a fine paste

  5. Add the ground paste to the sour thick butter milk and turmeric powder in a heavy bottomed pan and place it in a flame. When the mixture starts to become frothy, add the cooked balls of paruppu urundai and stir carefully and then switch off the flame. Add salt and stir well. Salt may dilute the mor kuzhambu if you add it while boiling the mor kuzhambu. 

  6. 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. 

  7. Now the Paruppu urundai moorkuzhambu is ready to Serve.
  8. Paruppu Urundai Mor Kuzhambu
    Paruppu Urundai Mor Kuzhambu

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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!!!