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!
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!
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: 5minutes
Cook Time: 45minutes
Soaking Time: 4hours
Total Time: 2hours
Servings: 4people
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!
1/2cupSplit Bengal Gram (Channa Dal / Kadalaparuppu)
2Red Chili
1PinchAsafoetida (Asafetida / Hing)
½tspSaltAdjust as needed
Ingredients for
1cupCurd (Yogurt)
2Red Chili
3Green Chilli
1tbspRaw Rice
1/4tspTurmeric Powder
1tspSaltAdjust as needed
1/2cupGrated Coconut
For Tempering
2tspOil
1tspMustard Seeds
1/2tspFenugreek seeds
FewCurry 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 53Calories 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.
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
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👍
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. 🙏🙏🙏
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
VERY GOOD THANK YOU WOULD TRY THIS
GOOD DISH WILL TRY THIS
Thank you. Share your feedback
My mother used to prepare this. I like the way u present thank u v much fr sharing
So glad to know Gayathri. Thanks.
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
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
Coriander seeds and channa dal need not be added to the ground paste?
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👍
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. 🙏🙏🙏