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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!

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Recipe Card for Paruppu Urundai Mor Kuzhambu:

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.