Paruppu Urundai Mor Kuzhambu Recipe
Steamed dal balls in Buttermilk Curry

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Adjust Servings:
Ingredients for Paruppu Urundai
1/2 Cup Toor Dal 1 Cup - 250ml
1/2 Cup Split Bengal Gram (Channa Dal / Kadalaparuppu)
2 Red Chili
a Pinch Asafoetida (Asafetida / Hing)
As Needed Salt
Ingredients for
1 Cup Curd (Yogurt)
2 Red Chili
3 Green Chilli
1 Tablespoon Raw Rice
1/4 Teaspoon Turmeric Powder
To Taste Salt
1/2 Cup Grated Coconut
For Tempering
2 Teaspoon Oil
1 Teaspoon Mustard Seeds
1/2 Teaspoon Fenugreek seeds
Few Curry Leaves

Paruppu Urundai Mor Kuzhambu is a delicious Indian recipe served as a Curries.


  • Ingredients for Paruppu Urundai

  • Ingredients for

  • For Tempering



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.  Making traditional recipes always makes me happy. I somehow feels that traditional recipes makes our meal perfect and complete than making fusion or international recipes. My husband is a foodie (its obvious because of my MIL’s food knowledge :-)) . Though he is open to try any vegetarian recipes, still he loves our South Indian Traditional Vegetarian Recipes.

For Paruppu Urundai kuzhambu, we put the paruppu urundai directly in kuzhambu to cook it while the tamarind juice is getting cooked. 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.

Steam cooking the Paruppu Urundai are healthy than cooking directly with oil. Mor kuzhambu which my MIL prepare is more like Pulissery. As she 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 boil and switch off the flame.

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

Video Making of Paruppu Urundau Mor Kuzhambu

Paruppu Urundai Mor Kuzhambu

Try more Traditional Recipes

  1. Paruppu Urundai Kuzhambu
  2. Daangar Pachadi
  3. Poricha Kuzhambu
  4. Ulli Theeyal
  5. Paruppu Thogayal
  6. Milagu Rasam
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1 hours

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

10 mins

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

10 mins

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

5 mins

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

10 mins

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.

5 mins

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.

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!

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One Comment Hide Comments

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!!!

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