Paruppu Urundai Mor Kuzhambu (Subbus Kitchen)

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.

Paruppu Urundai Mor Kuzhambu

For kuzhambu, we put the paruppu urundai directly in kuzhambu to cook. 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. Lets see how to make this yummy Paruppu Urundai Mor Kuzhambu.

Paruppu Urundai Mor Kuzhambu
Preparation and Yield:
Preparation time 12 hours
Cooking Time 40 mins
Servings 5

Paruppu Urundai Mor Kuzhambu

Ingredients for Paruppu Urundai:
Thur Dal 1/2 Cup
Chana Dal 1/2 Cup*
Red chilli 2
Hing a Pinch
* 1 Cup = 250ml Ingredients for Mor Kuzhambu:
Thick yogurt 1 Cup
Salt To taste
Turmeric Powder 1/4 teaspoon
Red Chilli 2
Green Chilli 3
Rice Flour 1 tablespoon
Grated Coconut 1/2 Cup*
Ingredients for Seasoning:
Oil 1 teaspoon
Mustard Seeds 1 teaspoon
Fenugreek Seeds 1 teaspoon
Curry Leaves few
Method:

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