Paruppu Urundai Mor Kuzhambu: A South Indian Delight
Experience the vibrant flavors of South India with this authentic Paruppu Urundai Mor Kuzhambu recipe, a beloved dish from Tamil Nadu. A delicate fusion of lentil dumplings (Urundai) and a tangy yogurt-based gravy (Mor Kuzhambu), this dish is an absolute treat for your taste buds. Perfect for those who appreciate bold, savory, and rich textures, this traditional recipe is an ideal choice for a comforting lunch or dinner. With a blend of aromatic spices, fresh coconut, and the goodness of lentils, this dish is a celebration of South Indian culinary heritage.
Cuisine: Tamil Nadu
Course: Lunch
Diet: High-Protein Vegetarian
Ingredients for Paruppu Urundai Mor Kuzhambu
For the Urundai (Lentil Dumplings):
| Ingredient | Quantity |
|---|---|
| Arhar dal (Split Toor Dal) | 1/2 cup |
| Dry Red Chillies | 4 |
| Asafoetida (Hing) | 1 pinch |
| Turmeric powder (Haldi) | 1/4 teaspoon |
| Salt | To taste |
For the Yogurt Curry (Mor Kuzhambu):
| Ingredient | Quantity |
|---|---|
| Curd (Dahi / Yogurt) | 1-1/2 cups |
| Fresh coconut (grated) | 1 cup |
| Green Chillies | 2 (chopped) |
| Cumin seeds (Jeera) | 2 teaspoons |
| Rice (soaked in water for 15 mins) | 2 tablespoons |
| Turmeric powder (Haldi) | 1/4 teaspoon |
| Salt | To taste |
For Tempering:
| Ingredient | Quantity |
|---|---|
| Coconut Oil | 1 teaspoon |
| Mustard seeds (Rai/Kadugu) | 1 teaspoon |
| White Urad Dal (Split) | 1 teaspoon |
| Curry leaves | 1 sprig |
| Dry Red Chilli | 1 |
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Servings: 4
Instructions for Paruppu Urundai Mor Kuzhambu:
-
Prepare the Urundai (Lentil Dumplings):
Start by soaking the toor dal and dry red chillies in warm water for about 1 hour. After soaking, drain all the water and grind the dal along with turmeric powder, salt, and asafoetida to form a smooth mixture. -
Shape the Dumplings:
Take small portions of the ground dal mixture and shape them into small, lemon-sized balls (Urundais). Steam these dal balls in an idli steamer or any steaming vessel for about 10 minutes, ensuring they cook through. Once done, remove them and set aside to cool. -
Prepare the Mor Kuzhambu (Yogurt Curry):
In a mixer, combine the grated fresh coconut, chopped green chillies, rice flour, and cumin seeds. Add about 1/2 cup of warm water to make a smooth paste. Then, add the curd (yogurt) to the coconut paste and blend again until well combined. Set this yogurt-coconut mixture aside. -
Tempering for Mor Kuzhambu:
Heat the coconut oil in a saucepan over medium heat. Add the mustard seeds and let them crackle, then toss in the dry red chillies and urad dal. Continue frying until the dal turns golden brown and crispy. Add curry leaves for a delightful fragrance. -
Making the Gravy:
To the tempering, add the yogurt-coconut mixture along with 2 cups of water. Stir in the turmeric powder and salt to taste. Bring this mixture to a rolling boil. -
Add the Urundais:
Slowly drop the steamed toor dal dumplings (Urundais) into the boiling yogurt gravy. Let the mixture simmer for about 3-4 minutes, allowing the dumplings to float to the top. This indicates they are ready. -
Final Touches:
Taste the gravy and adjust the salt if necessary. Once everything is well-mixed and the dumplings are floating in the gravy, turn off the heat. -
Serve:
Transfer the Paruppu Urundai Mor Kuzhambu into a serving bowl. Serve this dish hot with steamed rice, a dollop of ghee, and a side of Pavakkai Poriyal (bitter gourd stir-fry) for a wholesome and traditional South Indian meal.
Serving Suggestions:
Paruppu Urundai Mor Kuzhambu is best enjoyed with hot steamed rice, ideally accompanied by a side of crispy vegetable stir-fry like Pavakkai Poriyal or a simple Kootu (vegetable stew). You can also serve it with a dollop of ghee to add extra richness to the dish.
This dish, with its delightful balance of flavors—tangy yogurt, spicy tempering, and soft, flavorful lentil dumplings—is a perfect dish for lunch or dinner. The protein-packed lentil balls and the wholesome yogurt-based curry make it a satisfying meal for vegetarians and a healthy addition to your South Indian culinary repertoire.
Nutritional Information (per serving):
| Nutrient | Amount |
|---|---|
| Calories | 250-300 kcal |
| Protein | 10-12 g |
| Carbohydrates | 30 g |
| Fiber | 6-8 g |
| Fat | 12-15 g |
| Sodium | 350-400 mg |
Enjoy the flavors of South India with this nourishing and protein-rich Paruppu Urundai Mor Kuzhambu recipe.
