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Home » Recipes » All Recipes

Paruppu Urundai Mor Kuzhambu

Last Updated On: Jun 6, 2020 by Sowmya Venkatachalam

Paruppu Urundai Mor Kuzhambu
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Paruppu Urundai Mor Kuzhambu, is a popular recipe made in southern part of Tamilnadu and Kerala. Paruppu Urundai kuzhambu is a traditional kuzhambu variety. Toor dal is soaked, drained, ground to paste along with red chili, salt , which is then rolled into balls dust with rice flour and added to Puli Kuzhambu. The dal dumplings gets cooked as the Puli kuzhambu is getting ready. Here, in mor kuzhambu ,we don't bring the curd mixture to boil. So, we need to steam cook the dal dumplings before we add it to Mor Kuzhambu.

The preparation of Mor kuzhambu for this recipe is similar to Pulissery. As my MIL is from Nagercoil, her cooking has more tinge of Kerala. My mom used to make Mor Kuzhambu by soaking chana dal, coriander seeds in water and grinding those with coconut, green chili, ginger and grind it to paste and add this paste to the sour curd and make Mor Kuzhambu. Nagercoil style Mor kuzhambu is pretty simple. No soaking of dal, just soaking rice which gives the thickness to the kuzhambu and we grind the soaked rice with coconut, jeera, red and green chili and add that paste with sour curd and bring it to frothy stage and switch off the flame.

Try this version of Paruppu Urundai Mor Kuzhambu along with steam cooked dal dumplings and enjoy with hot steaming rice!

Table of Contents

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      • You may also want to try:
    • Recipe Card for Paruppu Urundai Mor Kuzhambu:
  • Paruppu Urundai Mor Kuzhambu Recipe | Steamed dal dumplings in Mor Kuzhambu
        • Equipments Needed
    • Ingredients
      • Ingredients for Paruppu Urundai
      • Ingredients for
      • For Tempering
    • Instructions 
      • Soaking Process for Paruppu Urundai and Mor Kuzhambu
      • Grinding & Steam Cooking Dal Dumplings
      • Steam Cooking Dal Dumplings
      • Preparing Spice Paste for MorKuzhambu
      • Cook with Curd
      • Tempering Process
      • Serving Time
    • Video
    • Nutritional Info
    • Instructions with Step by Step Pictures :

You may also want to try:

  1. Paruppu Urundai Rasam
  2. Bonda Mor Kuzhambu
  3. Kumbalanga Pulissery
  4. Iru Puli Kuzhambu
  5. Mor Kuzhambu

Recipe Card for Paruppu Urundai Mor Kuzhambu:

Paruppu Urundai Mor Kuzhambu
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Paruppu Urundai Mor Kuzhambu Recipe | Steamed dal dumplings in Mor Kuzhambu

Course: Kuzhambu
Cuisine: Indian, Kerala, Tamilnadu
Equipments Needed
  • Mixer Grinder
  • Sauce Pan
Prep Time: 5 minutes minutes
Cook Time: 45 minutes minutes
Soaking Time: 4 hours hours
Total Time: 2 hours hours
Servings: 4 people
Calories: 53kcal
Author: Sowmya Venkatachalam
Paruppu Urundai Mor Kuzhambu is a delicious Indian recipe served as a Curries. Toor dal, Bengal gram dal are soaked, grind to paste with red chili, salt and hing which are then shaped as dumplings and steam cooked. These steam cooked dal dumplings are then added to the Mor Kuzhambu. This yogurt curry is best served with hot steaming rice along with a generous spoon of ghee!
Print Recipe

Ingredients

Ingredients for Paruppu Urundai

  • ½ cup Toor Dal
  • ½ cup Split Bengal Gram (Channa Dal / Kadalaparuppu)
  • 2 Red Chili
  • 1 Pinch Asafoetida (Asafetida / Hing)
  • ½ teaspoon Salt Adjust as needed

Ingredients for

  • 1 cup Curd (Yogurt)
  • 2 Red Chili
  • 3 Green Chilli
  • 1 tablespoon Raw Rice
  • ¼ teaspoon Turmeric Powder
  • 1 teaspoon Salt Adjust as needed
  • ½ cup Grated Coconut

For Tempering

  • 2 teaspoon Oil
  • 1 teaspoon Mustard Seeds
  • ½ teaspoon Fenugreek seeds
  • Few Curry Leaves

Instructions 

Soaking Process for Paruppu Urundai and Mor Kuzhambu

  • Soak the dhals in water for 1 hour. Also soak 1 Tablespoon rice and set aside. This rice is for morkuzhambu. After 1 hour, drain the water and add small quantity of dals with the chillies, salt and hing in a mixer

Grinding & Steam Cooking Dal Dumplings

  • 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

Steam Cooking Dal Dumplings

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

Preparing Spice Paste for MorKuzhambu

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

Cook with Curd

  • Add the ground paste to the sour thick butter milk, salt 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.

Tempering Process

  • 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.

Serving Time

  • Now the Paruppu urundai moorkuzhambu is ready to Serve.

Video

Nutritional Info

Nutrition Facts
Paruppu Urundai Mor Kuzhambu Recipe | Steamed dal dumplings in Mor Kuzhambu
Amount Per Serving (0.5 Cup)
Calories 53 Calories from Fat 45
% Daily Value*
Fat 5g8%
Carbohydrates 8g3%
Protein 3g6%
* Percent Daily Values are based on a 2000 calorie diet.
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Instructions with Step by Step Pictures :

  • 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
  • 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
  • Place the idli plates in a steamer or cooker and steam it for 10 minutes. Now our paruppu urundai are ready
  • Lets prepare the mor kuzhambu. First,  Grind the coconut, red and green chillies and rice flour to a fine paste
  • 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.
  • 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.
Paruppu Urundai Mor Kuzhambu
Paruppu Urundai Mor Kuzhambu

 

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I’m an IT professional with a passion for cooking. Inspired by my mother-in-law Subbalakshmi’s culinary wisdom and supported by my husband Venkatachalam, Subbus Kitchen celebrates flavors, heritage, and the joy of cooking!

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