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  • Paruppu Urundai Mor Kuzhambu

Paruppu Urundai Mor Kuzhambu

Posted on Jun 5th, 2020
by Sowmya Venkatachalam
Categories:
  • All Recipes
  • Kuzhambu
4.50 from 10 votes
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!
Prep Time 5 minutes
Cook Time 45 minutes
Soaking Time 4 hours
Total Time 2 hours
Jump to Recipe Jump to Video Print Recipe
Reading Time: 5 minutes

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!

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
Cook Time: 45 minutes
Soaking Time: 4 hours
Total Time: 2 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

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

Ingredients for

  • 1 cup Curd (Yogurt)
  • 2 Red Chili
  • 3 Green Chilli
  • 1 tbsp Raw Rice
  • 1/4 tsp Turmeric Powder
  • 1 tsp Salt Adjust as needed
  • 1/2 cup Grated Coconut

For Tempering

  • 2 tsp Oil
  • 1 tsp Mustard Seeds
  • 1/2 tsp 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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Sowmya Venkatachalam

IT Engineer turned full time Food Blogger. I ♡ FOOD. I also love food blogging. Did you make a recipe? Tag @Subbusktichen on Instagram. I WANNA SEE!

13 Comments Hide Comments

Anonymous says:
January 25, 2012 at 10:35 am

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

Reply
RAMESH says:
June 6, 2020 at 1:28 am

VERY GOOD THANK YOU WOULD TRY THIS

Reply
RAMESH GOPALAKRISHNAN says:
June 6, 2020 at 1:29 am

5 stars
GOOD DISH WILL TRY THIS

Reply
Sowmya Venkatachalam says:
June 6, 2020 at 1:52 am

Thank you. Share your feedback

Reply
Gayathri says:
June 6, 2020 at 3:26 pm

5 stars
My mother used to prepare this. I like the way u present thank u v much fr sharing

Reply
Sowmya Venkatachalam says:
June 7, 2020 at 3:27 am

So glad to know Gayathri. Thanks.

Reply
lalitha hariharan says:
June 8, 2020 at 9:19 am

i have prepared this yesterday but the paruppurundai is very hard while taking it. i steamed the balls only for 10 minutes and put it into the gravy

Reply
Sowmya Venkatachalam says:
June 10, 2020 at 3:19 am

While making balls do not make it too tight. too tightly rolled balls becomes hard after steaming. Please try next time with just gently rolling

Reply
Sulochana says:
March 8, 2021 at 11:50 am

Coriander seeds and channa dal need not be added to the ground paste?

Reply
Bharathi says:
May 4, 2021 at 5:36 pm

Hi Sowmya,
I like your style of cooking and your casual talks in the videos also, so have subscribed to your channel.
Just a small clarification….you have not tempered and sauted the ground dals in low flame, which is a common procedure before steaming the urundais in idli cooker.
Have you done that on purpose or was it left out by mistake? If done on purpose, for what purpose have you left out that procedure?
Kudos to your efforts in reviving and reigniting the interest in cooking among the Indian community👍

Reply
Sowmya Venkatachalam says:
May 4, 2021 at 8:56 pm

Thank you Bharathi 😊🙏🙏🙏 Reg paruppu urundai, I have never tempered and sautéed the ground dals for paruppu urundai. Only for paruppu usili i do that. For urundai we can just steam cook and and add it to mor kuzhambu or puli kuzhambu.While grinding the dal itself, we are grinding with salt, chili, hing which gives a nice flavor so no need for tempering. 🙏🙏🙏

Reply
Amidala says:
November 7, 2022 at 7:00 pm

Hi, Can I add shop bought Hot Paruppu vadai instead of making them at home? I am single and this will save time. Also let me know what changes I should make if I add store bought paruppu vadais.

Reply
Sowmya Venkatachalam says:
December 5, 2022 at 1:06 am

Sure you can do.

Reply

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