Paruppu Urundai Morkuzhambu/ Buttermilk stew with lentil balls

in Kuzhambu, Kuzhambu Varieties

 

 

Paruppu Urundai Morkuzhambu, is a tasty accompaniment with rice . It hardly takes much time to assemble, all the ingredients and is winner at the lunch table . When you have too much of curd which is  slightly sour , make this  delicious recipe . The paruppu urundai / lentil balls , just taste divine and are to die for .

 

Ingredients

Ingredients for Paruppu Urundai Mor Kuzhambu

For lentil balls

  1. Tuvar dal  1 cup ( soaked for an hour)
  2. Red chilies 8 to 10
  3. Salt 1 1/4 teaspoon
  4. Hing or Asafoetida 1/2 teaspoon
  5. Oil 1 teaspoon
  6. Mustard 1/2 teaspoon
  7.  Green chilies 2 to 4  ( chopped )
  8. Coconut Gratings  1/2 a cup
  9. Curry leaves few
  10. Coriander leaves few ( chopped fine )
  11. Salt 1 1/4 teaspoon

For the Mor  Kuzhambu 

  1. Thick buttermilk 2 cups
  2. Coconut gratings  1/2 cup
  3. Cumin seeds 1/4 teaspoon
  4. Green chilies 2 to 4 ( chopped)
  5. Rice 1 teaspoon
  6. Salt 1 1/2 teaspoons

For Seasoning 

  1. Sesame oil  1 teaspoon
  2. Mustard 1/2 teaspoon
  3. Red chilies  2 ( broken into two )

For Garnish

  1. Curry leaves and coriander leaves

Method

Method to Mor Kuzhambu 

  • Drain  the soaked Tuvar dal and grind into a thick rough paste , adding salt , red chilies and  hing , adding very little water .
  • In a shallow pan , add oil and heat . Add mustard , when it splutters , add green chilies, ground paste , coconut gratings and curry leaves .
  • Shallow fry the mixture , till it changes in colour .
  • Remove from fire . When it cools , add coriander leaves and knead . Make small balls, of the shallow fried paste .
  • Steam them in steamer or pressure cooker , in a idli plate or a broad plate , for 10 to 12  minutes. When cooled , remove .
  • Meanwhile , churn the curd , add salt and turmeric powder .
  • Grind the  grated coconut , cumin seeds , green chilies and rice to a smooth paste . Add the paste to the Mor Kuzhambu and mix well .
  • Cook in low heat  .  After a boil , add the steamed lentil  balls and cook in low heat , for three minutes for four minutes  .
    Do not over cook as the curd may curdle .
  • Season with mustard and red chilies
  • Garnish with coriander and curry leaves .
  • Tasty Mor Kuzhambu is ready