Paruppu Urundai Mor Kuzhambu is a traditional South Indian Kuzhambu variety. Kulambu is prepared with lentil balls soaked in buttermilk.
When you resume blogging around Diwali time the feed is full of Diwali special preparation – for a sweet tooth person like me it is all sweets. I still have lot of special Diwali special preparation pending to post. Instead of posting all sweets I thought of giving a break for sweet and start posting some everyday cooking recipes.
Growing up Amma frequently makes Paruppu Urundai Mor Kuzhambu without onion / garlic. As I mentioned in my Paruppu Urundai Kara Kuzhambu post somehow my neighbor Aunty’s tamarind based Kuzhambu became our favorite and I had almost forgotten how to make this Mor Kuzhambu.
My sister got married recently and during our India trip Amma was writing recipes for her. Me and my sister where discussing about all childhood favorite dishes and this Kuzhambu came in the topic. Here it is in TMF😊
I usually do Urundai Kuzhambu on weekends because I assume it is time consuming and also can have a leisure food on weekends. Recently I realized if planned well Paruppu Urundai Mor Kuzhambu can be prepared with in 30 minutes. Yes you heard me right. For soaking you might need extra time but for cooking and putting everything together, this buttermilk based lentil ball kulambu can be prepared in Half an hour.
Kuzhambu varieties with tamarind
Kuzhambu varieties without tamarind
When it comes to lentil balls there are many versions- toor Dal/ Channa Dal. I generally prefer adding more toor Dal and less Channa Dal.
Sauting the lentil mixture gives a nice soft Urundai Kuzhambu. Kuzhambu tasted yummy with Vazhakkai podi curry, Arbi curry, potato.
Checkout other mor Kuzhambu varieties in TMF.
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 - 1/8 tsp
- Coconut - 1/3 cup
- 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 – few
Method:
- In a bowl add toor Dal, channa dal and red Chilli. Soak atleast for 2 hours
- 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 when 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
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