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

4.50 from 10 votes

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

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 Time5

Cook Time45

Soaking Time4

Total Time2

Course: Kuzhambu

Cuisine: Indian, Kerala, Tamilnadu

Servings: people

Calories: 53kcal

Author: Sowmya Venkatachalam

Equipment

Mixer Grinder
Sauce Pan

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.