Paruppu Urundai Mor Kuzhambu Recipe

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.  Making traditional recipes always makes me happy. I somehow feels that traditional recipes makes our meal perfect and complete than making fusion or international recipes. My husband is a foodie (its obvious because of my MIL’s food knowledge :-)) . Though he is open to try any vegetarian recipes, still he loves our South Indian Traditional Vegetarian Recipes.

For Paruppu Urundai kuzhambu, we put the paruppu urundai directly in kuzhambu to cook it while the tamarind juice is getting cooked. 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.

Steam cooking the Paruppu Urundai are healthy than cooking directly with oil. Mor kuzhambu which my MIL prepare is more like Pulissery. As she is from Nagercoil, her cooking has more tinge of Kerala. My mom used to make Mor Kuzhambu by soaking chana dal, coriander seeds in water and grinding those with coconut, green chili, ginger and grind it to paste and add this paste to the sour curd and make Mor Kuzhambu.

Nagercoil style Mor kuzhambu is pretty simple. No soaking of dal, just soaking rice which gives the thickness to the kuzhambu and we grind the soaked rice with coconut, jeera, red and green chili and add that paste with sour curd and bring it to boil and switch off the flame.

Try this version of Paruppu Urundai Mor Kuzhambu along with steam cooked dal balls and enjoy with hot steaming rice!

Video Making of Paruppu Urundau Mor Kuzhambu

Try more Traditional Recipes

1. Paruppu Urundai Kuzhambu
2. Daangar Pachadi
3. Poricha Kuzhambu
4. Ulli Theeyal
5. Paruppu Thogayal
6. Milagu Rasam

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