Paruppu Urundai Mor Kuzhambu | Lentil Dumplings In Buttermilk Stew
A delicious South Indian special Paruppu Urundai Mor Kuzhambu is perfect for the weekend Lunch. Pair it with some steaming hot rice and enjoy.
Paruppu Urundai Mor Kuzhambu is my husband's all-time favorite. Any day this Paruppu Urundai Mor Kulambu would be his first choice for lunch/dinner. The paruppu Urundai in the kuzhambu is a wonderful way to get more protein in the meal and also serves as a vegetable component for the kuzhambu.
I usually pair the Mor Kuzhambu with Vazhaipoo paruppu Usili or Beans Paruppu usili. But, since I am using the same lentil to make this Paruppu Urundai Mor Kuzhambu, I made beans curry with it.
My pictures for the post really need some attention and thanks to our Redo old Post theme, I have an opportunity to fix the pictures. This is a very traditional South Indian lunch recipe that is common in many households.
The Mor Kuzhambu can be made with many different vegetables like okra, white pumpkin, chow-chow, and so on and also using Dry Vathal (Vegetable preserve). Making the Paruppu Urundai is a little time-consuming and hence is made as a part of the weekend meal.
A really good sour curd/yogurt is very essential for making this Paruppu Urundai Mor Kuzhambu. I usually leave the yogurt outside overnight to make it sour. My mother does not use turmeric powder in her recipe but my mother-in-law uses turmeric. I have skipped the turmeric as I like it this way as well.
Preparation time - 15 mins
Cooking time - 30 mins
Difficulty level - medium
Ingredients to make Paruppu Urundai Mor Kuzhambu - (serves 4)
For the mor kuzhambu -
- Tuvaram paruppu/toor dal/split red lentil - 1 tsp
- Kadalai paruppu/ channa dal/Bengal gram dal - 1 tsp
- Rice - ½ tsp
- Sour buttermilk- 2 cups
- Green chilies - 2
- Red chilies - 2
- Cumin seeds - ½ tsp
- Coconut (grated) - ¼ cup
- Turmeric powder - ½ teaspoon (optional)
- Salt - as needed
For the paruppu urundai (lentil balls)
- Tuvaram paruppu/toor dal/split red lentil - ½ cup
- Red chilies - 3
- Green chilies - 2
- Salt - as needed
- Asafetida - ¼ tsp
For seasoning the Mor Kulambu -
- Coconut oil - 1 tsp
- Mustard seeds - ½ tsp
- Red chilies - 1
- Curry leaves - few
Procedure to make Paruppu Urundai Mor Kuzhambu -
To make the paruppu urundai -
- Soak the toor dal for about ½ hr to an hour.
- Combine all the other ingredients with the soaked and drained dal and grind it to a coarse paste adding very little water.
- Make small balls out of the ground mixture and arrange it on greased idli plates or steaming plates and steam for about 10 mins.
To make the Mor Kulambu -
- Soak the dals and rice for about ½ hr and grind it with the chilies, cumin, and coconut.
- Then add the buttermilk to the mixture and give it a quick mix in the mixer.
- Transfer this to a saucepan and add the turmeric powder (if using) and salt.
- Now add the steamed paruppu urundais into the kuzhambu and bring it to a very slow boil.
- Once it comes to a boil, you will notice that kuzhambu comes to a thicker consistency.
- Make sure that you do not boil it over high heat. This will make the buttermilk separate and the kuzhambu will not get the right consistency.
- Heat the coconut oil in a small pan and add all the seasoning ingredients. Add it to the more kuzhambu.
- Serve hot with rice!!
More Buttermilk-Based Recipes
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Recipe
Paruppu Urundai Mor Kuzhambu
Ingredients
For the mor kuzhambu -
- 1 teaspoon Tuvaram paruppu/toor dal/split red lentil
- 1 teaspoon Kadalai paruppu/ channa dal/Bengal gram dal
- ½ teaspoon Rice
- 2 cups Sour butter milk
- 2 Green chilies
- 2 Red chilies
- ½ teaspoon Cumin seeds
- ¼ cup Coconut grated
- ½ teaspoon Turmeric powder optional
- Salt as needed
For the paruppu urundai (lentil balls)
- ½ cup Tuvaram paruppu/toor dal/split red lentil
- 3 Red chilies
- 2 Green chilies
- Salt as needed
- ¼ teaspoon Asafetida
For seasoning -
- 1 teaspoon Coconut oil
- ½ teaspoon Mustard seeds
- 1 Red chilies
- Curry leaves few
Instructions
To make the paruppu urundai -
- Soak the toor dal for about ½ hr to an hour.
- Combine all the other ingredients to the soaked and drained dal and grind it to a coarse paste adding very little water.
- Make small balls out of the ground mixture and arrange it on greased idli plates or steaming plates and steam for about 10 mins.
To make the more Kuzhambu -
- Soak the dals and rice for about ½ hr and grind it with the chilies, cumin and coconut. Then add the buttermilk to the mixture and give it a quick mix in the mixer.
- Transfer this to a sauce pan and add the turmeric powder (if using) and salt.
- Now add the steamed paruppu urundais into the kuzhambu and bring it to a very slow boil.
- Once it comes to a boil, you will notice that kuzhambu comes to a thicker consistency.
- Make sure that you do not boil it over high heat. This will make the buttermilk to separate and the kuzhambu will not get the right consistency.
- Heat the coconut oil in a small pan and add all the seasoning ingredients. Add it to the more kuzhambu.
- Serve hot with rice!!
Would it taste better if the paruppu urundai is fried in oil before dropping in the Morekozhambu? And Morekozhambu with just green chillies and sour hone made yogurt?
This mor kuzhambu has the steamed lentil and that is the specialty of the dish. You can always fry vadai and use. My mother and patti would add leftovr vadai in more kuzhambu. And yes, this has a little bit of lentils ground with sour yogurt and green chilies.
I am so glad to have found a non oil fry urundai recipe with mor curry.. Will definitely try it!!
Awesome! Do let me know how you liked it.
This looks similar to our North Indian Kadhi but yet so different. I loved the way the lentil balls are steamed instead of fried. Would love to try this something new to me.
The addition of paruppu urundai makes the mor khuzhambu more special. The beans curry along with it makes one comforting meal.
Love the steamed urundai in mor kuzhambu. I have taste it but never tried it. A good reminder 🙂
This is one of my absolute favorite recipes. I rarely make it because of husband's dislike to dairy based dishes 🙁 My mom makes similar mor kuzhambu but with deep fried urundai. I will try your steamed version some time.
It has been a while since I made more kulambu. With paruppu urundai, it looks so inviting and I am tempted.
I had made this dumpling curry , and I had loved it to the crew! Looking at the dish I am tempted to make it all over again , I love the steamed dumplings with out the curry too , they taste too good !
i am bookmarking this recipe sandhya..been ages since I had this one.
Steamed lentil dumplings curry sounds very inviting. The new pictures came out really nice Sandhya.
Pictures have come out good Sandhya and mor kuzhambu with beans fry looks like a comforting meal for the weekend.
This is one of my favourite and comfort food, we call is as majjige huli. Adding of paruppu urundai is new to me, good to know that .
This is an excellent one Sandhya, though I have made paruppu urundai kuzhambu, never tried with mor, must try now!
This is like kadhi pakoda! But a healthier version as I see the balls are steamed. The redone pictures are lovely! I will try the version soon.
very nicely posted recipe love it would try today
Thanks a lot. Do let me know how it was.
We tried ' paruppu urundai more kulambu' now for dinner and it came out absolutely delicious and the taste was extremely good to have & we liked it very much.we will often make this for sure.Thanks for this awesome recipe.
Along with this today we wanted to make potato curry ( which is there in the pic) & we searched in your webspace to the maximum but couldn't find it & can u plz give the link of that recipe from ur webspace.
We like to make again next time with the potato curry & let u know the outcome of it.
Santhosh
Hi Santosh,
Thanks for getting back! I am so glad that you liked the recipe and it came out well. I do not have the recipe for the potato curry yet in my blog. Will post it soon and let you know.
Thanks
Hi Santosh,
You could use any rice that you have in hand. It is just to thicken the stew.
I would use about a 3/4 cup of curd and then the remaining water.
Hope you like the recipe. let me know once you make it.
Thanks
Hi Sowmya, I saw your post yesterday 🙂 What a coincidence :)Thanks for visiting..
Sandhya
wow mouthwatering
Thanks Santosh 🙂
Sandhya