Paruppu Urundai Mor Kuzhambu
Paruppu Urundai Mor Kuzhambu | Urundai kuzhambu | Urundai mor kulambu | mor kuzhambu recipe with step-by-step pictures and video recipe. Check out the urundai Mor Kuzhambu recipe. If you like the video pls SUBSCRIBE to my channel.
Growing up, Amma frequently made Paruppu Urundai Mor Kuzhambu without onion/garlic. As I mentioned in my Paruppu Urundai Kara Kuzhambu
Paruppu Urundai Mor Kuzhambu is a traditional South Indian kuzhambu made with steamed lentil balls simmered in a creamy, spiced yogurt‑coconut gravy. This comforting, no‑onion, no‑garlic recipe is a classic in many Tamil homes — especially one I grew up eating often. Amma made this urundai mor kuzhambu frequently, and it remains one of my favorite nostalgic dishes.
Unlike the spicy Paruppu Urundai Kara Kuzhambu, this version is mild, tangy, and soothing, making it perfect for hot rice, thogayal, or simple vegetable sides. The steamed dal urundai stay soft yet firm, and the yogurt‑based gravy gives the dish a beautiful balance of flavor.
What is Paruppu Urundai Mor Kuzhambu? A yogurt‑coconut–based kuzhambu cooked with steamed lentil balls (urundai) made from toor dal and channa dal.
Why steam the urundai instead of dropping raw balls into the kuzhambu? Steaming ensures the balls hold their shape and do not break in the gravy.
Can I skip channa dal? You can, but channa dal adds texture and helps the urundai stay firm.
Why cook the dal mixture before shaping? Light sautéing removes raw smell and helps the mixture bind well.
Can I make this without coconut? Coconut gives the authentic taste and thickness. You can reduce the quantity, but skipping it changes the flavor.
Why add rice flour to the mor kuzhambu? It prevents curd from curdling and helps thicken the gravy slightly.
Can I use sour curd? Mildly sour curd works best. Too sour curd will overpower the dish.
How to prevent mor kuzhambu from curdling? Cook on low flame and avoid boiling vigorously. Gentle bubbling is enough.
Can I add vegetables? Yes — ash gourd, chow chow, or bottle gourd can be added for variation.
Does this kuzhambu pair well with rice? Yes. Serve with hot rice, paruppu usili, potato roast, or simple thogayal.
Can I make the urundai ahead of time? Yes. Steam and refrigerate for a day. Add to kuzhambu just before serving.
Kuzhambu varieties with tamarind
Kuzhambu varieties without tamarind
Ingredients
Urundai:
- Toor Dal -1/3 cup
- Channa Dal - 2 tbsp
- Turmeric powder - 1/8 tsp
- Red Chillies - 1
- hing - generous pinch
- Salt - as needed
- Water - little
- Coconut oil - 1/2 tbsp
Kuzhambu:
- Thick curd - 1 cup + 1/2 cup
- Water - 1 cup
- Turmeric powder - 1/4 tsp
- Coconut - 1/3 cup
- Ginger - 1 tsp
- Cumin seeds - 1 tsp
- Green Chilli - 2
- Rice flour - 1/2 tsp
To temper:
- Coconut oil - 1/2 tbsp
- Mustard seeds - 1 tsp
- Red Chilli - 2
- Curry leaves - few
Instructions
- In a bowl add toor Dal, channa dal and red Chilli. Soak atleast for 2 hour
- Strain the water. Add salt and hing to dal mixture and grind it into coarse mixture. If required sprinkle very little water
- In a pan add coconut oil and the oil is hot add mustard seeds, curry leaves, red Chilli and do the tempering. Add hing and switch off. Transfer it to the small bowl
- The same pan add coconut oil, ground mixture and turmeric powder. Cook in low flame for a minute or until it become to the right consistency to make balls. Switch off and let it cool down
- In the mean time add coconut, green chili, cumin seeds, ginger and little water to a mix me jar and grind it
- Add thick curd, water, salt, rice flour and turmeric powder to the mixie jar and grind it once
- Make small Urundai with the lentil mixture. Grease the idli thattu with little oil and place the Urundai
- Steam the Urundai for 5-6 minutes and let it cool down
- Add the buttermilk mixture, cooked Urundai into the pan and boil in low flame for 3-4 minutes or let’s it bubbles up and starts boiling
- Switch off and add the tempering
Video
Notes
- Instead of Channa Dal Toor dal combo can make Urundai with all Channa Dal/ toor Dal combo
- Adjust the water according to the consistency you prefer the Kuzhambu
- sauting Dal mixture is optional but that gives a nice texture to the Kuzhambu
Cook Kuzhambu in a wide pan so that while boiling the Urundai is well immersed in Kuzhambu - Make the ball without giving much pressure else the Kuzhambu won’t get absorbed in the balls
Ingredients:
Urundai:
Toor Dal -1/3 cup
Channa Dal – 2 tbsp
Turmeric powder – 1/8 tsp
Red Chillies – 1
hing – generous pinch
Salt – as needed
Water – little
Coconut oil – 1/2 tbsp
Kuzhambu:
Thick curd – 1 cup + 1/2 cup
Water – 1 cup
Turmeric powder – 1/4 tsp
Coconut – 1/3 cup
Ginger – 1 tsp
Cumin seeds – 1 tsp
Green Chilli – 2
Rice flour – 1/2 tsp
To temper:
Coconut oil – 1/2 tbsp
Mustard seeds – 1 tsp
Red Chilli – 2
Curry leaves – a few
How to make paruppu urundai kuzhambu with step-by-step pictures
- In a bowl, add toor Dal, channa dal, and red Chilli. Soak for at least 2 hours
- Strain the water. Add salt and hing to the dal mixture and grind it into a coarse mixture. If required, sprinkle very little water
- In a pan, add coconut oil, and when the oil is hot, add mustard seeds, curry leaves, red Chilli, and do the tempering. Add hing and switch off. Transfer it to a small bowl
- In the same pan, add coconut oil, ground mixture, and turmeric powder. Cook over a low flame for 1 minute, or until the mixture reaches the right consistency to form balls. Switch off and let it cool down
- In the meantime, add coconut, green chili, cumin seeds, ginger, and a little water to a mixie jar and grind it
- Add thick curd, water, salt, rice flour, and turmeric powder to the mixie jar and grind it once
- Make small Urundai with the lentil mixture. Grease the idli thattu with a little oil and place the Urundai
- Steam the Urundai for 5-6 minutes and let it cool down
- Add the buttermilk mixture and cooked Urundai into the pan and boil on a low flame for 3-4 minutes, or let it bubble up and start boiling
- Switch off and add the tempering
Paruppu Urundai Mor Kuzhambu | Urundai kuzhambu | Urundai mor kulambu | mor kuzhambu recipe with step-by-step pictures and video recipe. Check out the urundai Mor Kuzhambu recipe. If you like the video pls SUBSCRIBE to my channel.
Growing up Amma frequently makes Paruppu Urundai Mor Kuzhambu without onion/garlic. As I mentioned in my Paruppu Urundai Kara Kuzhambu
Kuzhambu varieties with tamarind
Kuzhambu varieties without tamarind
Ingredients
Urundai:
- Toor Dal -1/3 cup
- Channa Dal - 2 tbsp
- Turmeric powder - 1/8 tsp
- Red Chillies - 1
- hing - generous pinch
- Salt - as needed
- Water - little
- Coconut oil - 1/2 tbsp
Kuzhambu:
- Thick curd - 1 cup + 1/2 cup
- Water - 1 cup
- Turmeric powder - 1/4 tsp
- Coconut - 1/3 cup
- Ginger - 1 tsp
- Cumin seeds - 1 tsp
- Green Chilli - 2
- Rice flour - 1/2 tsp
To temper:
- Coconut oil - 1/2 tbsp
- Mustard seeds - 1 tsp
- Red Chilli - 2
- Curry leaves - few
Instructions
- In a bowl add toor Dal, channa dal and red Chilli. Soak atleast for 2 hour
- Strain the water. Add salt and hing to dal mixture and grind it into coarse mixture. If required sprinkle very little water
- In a pan add coconut oil and the oil is hot add mustard seeds, curry leaves, red Chilli and do the tempering. Add hing and switch off. Transfer it to the small bowl
- The same pan add coconut oil, ground mixture and turmeric powder. Cook in low flame for a minute or until it become to the right consistency to make balls. Switch off and let it cool down
- In the mean time add coconut, green chili, cumin seeds, ginger and little water to a mix me jar and grind it
- Add thick curd, water, salt, rice flour and turmeric powder to the mixie jar and grind it once
- Make small Urundai with the lentil mixture. Grease the idli thattu with little oil and place the Urundai
- Steam the Urundai for 5-6 minutes and let it cool down
- Add the buttermilk mixture, cooked Urundai into the pan and boil in low flame for 3-4 minutes or let’s it bubbles up and starts boiling
- Switch off and add the tempering
Video
Notes
- Instead of Channa Dal Toor dal combo can make Urundai with all Channa Dal/ toor Dal combo
- Adjust the water according to the consistency you prefer the Kuzhambu
- sauting Dal mixture is optional but that gives a nice texture to the Kuzhambu
Cook Kuzhambu in a wide pan so that while boiling the Urundai is well immersed in Kuzhambu - Make the ball without giving much pressure else the Kuzhambu won’t get absorbed in the balls
Ingredients:
Urundai:
Toor Dal -1/3 cup
Channa Dal – 2 tbsp
Turmeric powder – 1/8 tsp
Red Chillies – 1
hing – generous pinch
Salt – as needed
Water – little
Coconut oil – 1/2 tbsp
Kuzhambu:
Thick curd – 1 cup + 1/2 cup
Water – 1 cup
Turmeric powder – 1/4 tsp
Coconut – 1/3 cup
Ginger – 1 tsp
Cumin seeds – 1 tsp
Green Chilli – 2
Rice flour – 1/2 tsp
To temper:
Coconut oil – 1/2 tbsp
Mustard seeds – 1 tsp
Red Chilli – 2
Curry leaves – a few
How to make paruppu urundai kuzhambu with step by step pictures
- In a bowl, add toor Dal, channa dal, and red Chilli. Soak for at least 2 hours
- Strain the water. Add salt and hing to the dal mixture and grind it into a coarse mixture. If required, sprinkle very little water
- In a pan, add coconut oil, and when the oil is hot, add mustard seeds, curry leaves, red Chilli, and do the tempering. Add hing and switch off. Transfer it to a small bowl
- In the same pan, add coconut oil, ground mixture, and turmeric powder. Cook over a low flame for 1 minute, or until the mixture reaches the right consistency to form balls. Switch off and let it cool down
- In the meantime, add coconut, green chili, cumin seeds, ginger, and a little water to a mixie jar and grind it
- Add thick curd, water, salt, rice flour, and turmeric powder to the mixie jar and grind it once
- Make small Urundai with the lentil mixture. Grease the idli thattu with a little oil and place the Urundai
- Steam the Urundai for 5-6 minutes and let it cool down
- Add the buttermilk mixture and cooked Urundai into the pan and boil on a low flame for 3-4 minutes, or let it bubble up and start boiling
- Switch off and add the tempering