LoginParuppu Urundai Mor Kuzhambu/ Lentil balls in spicy yogurt gravy
Paruppu Urundai Mor Kuzhambu is an authentic and traditional recipe made in most Tamil homes . It is a festive dish and relished by all .
The lentil dumplings are made by soaking and grinding thoor dhall along with red chillies ,curry leaves and some salt . This ground mixture is then shaped as balls and steamed to be further simmered along with the yogurt gravy until the flavors are absorbed into the urundais.
Some use a combination of lentils /paruppu to make the urundais while some use just thoor dhall . This time I have used just thoor dhall and a handful of udad dhall to get the softness. Pair this delicious paruppu urundai more kulambu with a simple vegetable stir fry with coconut gratings and mix along with piping hot rice to have a wholesome and delicious lunch .
You may also want to try Paruppu Urundai Kuzhambu which is a tamarind based gravy for another gastronomic feast .
Onset of January brings about a lot of festivals in India and the best way to enjoy them is by cooking and eating a delicious feast.This month on our food bloggers' group Shhh Cooking Secretly Challenge , we are celebrating a festive theme suggested by me . I was partnered with the versatile and fantastic food blogger ,Mayuri ji who has prepared a Holi special Thandai Flavored Rava cake
Some more lipsmacking and tasty Mor Kuzhambu variations on my blog
Pooshnikaai (ash gourd) Mor Kuzhambu
Kumbalkkai (ash gourd )Majjige Huli
Pooshnikaai (ash gourd) Mor Kootu
Vendakkai (ladies finger)Mor Kuzhambu
250ml thick yogurt
100 ml water
2 tsp oil
1 tsp mustard
2 to 3 dry red chillies
fresh curry leaves
pinch of turmeric
Pinch of asafoetida
salt
To grind
6 to 7 tbsp fresh grated coconut
1/2 tsp jeera/cumin
3 to 4 green chillies
1 tsp channa dhall /bengal gram
2 tsp dhaniya /corriander seeds
Small piece ginger
Method
- Wash and soak the lentils in sufficient water for 2 to 3 hrs .
- Drain the water and grind the lentils along with chillies ,curry leaves, salt and asafoetida to a fine paste .
- Make small lemon sized balls out of these and steam it until it is half done . Don't steam until the lentils become hard ,else they won't absorb the flavor of gravy into them . Keeping them half cooked helps it remain soft and easy to eat .
- Soak all the ingredients under the "to grind" section in water for 10 to 15 mins and grind into a fine paste.
- Whisk the yogurt until is creamy and smooth.
- Add in the ground spice paste to the whisked yogurt along with salt and turmeric powder and mix well with water mentioned . Donot add too much water , else the mor kuzhambu will be runny and will split on boiling.
- Add the steamed lentil dumplings to the mor kuzhmabu as soon as it starts frothing up.Simmer for a few mins and turn it off.
- Prepare a tempering of mustard seeds, dry red chillies and fresh curry leaves in oil and pour it over the mor kuzhambu.
