Paruppu Urundai Mor Kuzhambu Recipe (Lentil Balls in Yogurt Curry)
This delightful dish, known as Paruppu Urundai Mor Kuzhambu, hails from the rich culinary traditions of Tamil Nadu, India. Featuring flavorful lentil balls simmered in a tangy yogurt curry, this dish is perfect for a hearty lunch. It offers a perfect blend of textures and tastes, with high protein content that makes it a nourishing meal for both vegetarians and meat lovers alike. Let’s embark on a culinary adventure as we explore how to create this traditional Tamil delicacy.
Ingredients
Here is a comprehensive list of the ingredients you will need to prepare Paruppu Urundai Mor Kuzhambu:
| Ingredient | Quantity |
|---|---|
| Arhar dal (Split Toor Dal) | 1/2 cup |
| Dry Red Chilli | 2 pieces |
| Asafoetida (hing) | 1 pinch |
| Garlic | 4 cloves |
| Curry leaves | 1 sprig (chopped) |
| Coriander (Dhania) Leaves | 1 sprig (chopped) |
| Turmeric powder (Haldi) | 1/4 teaspoon |
| Salt | To taste |
| Sunflower Oil | As needed |
| Buttermilk | 1 cup |
| Fresh coconut | 2 tablespoons (grated) |
| Green Chilli | 1 piece |
| Cumin seeds (Jeera) | 1 teaspoon |
| Rice flour | 1 teaspoon |
| Turmeric powder (Haldi) | 1/2 teaspoon |
| Mustard seeds | 1 teaspoon |
| Curry leaves | 1 sprig |
| Dry Red Chilli | 1 piece |
Nutritional Information (per serving)
| Nutrient | Value |
|---|---|
| Calories | 260 kcal |
| Protein | 10 g |
| Carbohydrates | 36 g |
| Fat | 8 g |
| Fiber | 7 g |
| Sodium | 320 mg |
Preparation Time
| Activity | Time (mins) |
|---|---|
| Preparation | 10 |
| Cooking | 30 |
| Total | 40 |
Servings
This recipe yields 4 servings, making it perfect for a family meal or a small gathering.
Instructions
-
Prepare the Lentil Balls:
- Begin by pressure cooking the toor dal with adequate water, a pinch of turmeric powder, and salt in your pressure cooker. Cook for about two whistles and then allow the pressure to release naturally.
- Once the pressure is released, transfer the cooked toor dal into a mixing jar. Add garlic, asafoetida, and dry red chillis to the jar, and blend them all together into a smooth paste.
-
Cook the Dal Mixture:
- Heat a flat skillet over medium heat and pour in some sunflower oil. Once the oil is hot, add the chopped curry leaves and allow them to splutter.
- Next, add the ground lentil mixture to the skillet and stir it continuously until the mixture comes together into a cohesive mass. Once combined, add the chopped coriander leaves and mix well. Remove from heat and set aside to cool.
-
Shape the Balls:
- Once the mixture has cooled down enough to handle, start shaping it into medium-sized balls. Set aside.
- In a separate pot, prepare a vegetable or Idli steamer with water, bringing it to a boil. Once the steamer is ready, carefully place the lentil balls inside and steam them for about 15 minutes until they firm up.
-
Make the Yogurt Curry:
- While the lentil balls are steaming, prepare the yogurt curry. In a mixer, blend together the fresh coconut, green chilli, rice flour, and cumin seeds with a little water until you have a smooth paste.
- In a saucepan, combine buttermilk and the ground coconut paste, stirring in the remaining turmeric powder and salt. Heat the mixture and bring it to a gentle boil.
-
Combine the Balls with the Curry:
- Once the yogurt mixture is boiling, gently add the steamed lentil balls into the curry. Let them simmer on low heat for about 2 minutes to allow the flavors to meld. Turn off the heat once done.
-
Prepare the Tempering:
- In a small tadka pan, heat some oil. Once hot, add mustard seeds and allow them to crackle. Add the curry leaves and a dry red chilli to the pan, letting it splutter for a few seconds.
- Pour this tempering over the yogurt curry for an added burst of flavor.
-
Serve:
- Serve your Paruppu Urundai Mor Kuzhambu hot, paired with steamed rice and a generous dollop of ghee. Accompany the meal with a side of poriyal or any stir-fried vegetable of your choice to round out the lunch experience.
This Paruppu Urundai Mor Kuzhambu is not just a meal; it’s a culinary journey that brings together the wonderful flavors of South Indian cuisine. With its delightful aroma and robust taste, this dish is sure to become a cherished addition to your recipe collection. Enjoy!
