Mor kuzhambu is one of my family's favorite dish be it the regular mor kuzhambu or instant mor kulambu or Paruppu Urundai Mor Kuzhambu. The most commonly used vegetable for preparing mor kuzhambu are ash gourd, Arbi (seppankizhangu), lady'sfinger and chow chow. Today we are going to make mor kuzhambu with dal or lentil balls known as paruppu urundai in Tamil. Now to the recipe with step wise pictures-
Grind 1/2 cup grated coconut, green chillies, cumins seeds and rice flour to a smooth paste for the mor kuzhambu. Keep it aside. We will prepare the paruppu urundai first.
Preparation of Paruppu Urundai
Soak tur dal for 2 hours. Drain the water completely and grind it along with red chillies, hing and salt without adding water.
Now heat oil, add mustard seeds, when it splutters, add curry leaves and the ground tur dal paste. Saute for 3-4 minutes on low flame.
Add grated coconut, coriander leaves and remove from heat. Once it cools, mix well and make medium sized balls out of it. Do not give too much pressure when making balls as the balls will not absorb the kuzhambu if you do so. You will get around 11-12 balls for 1/2 cup of tur dal.
Steam the balls in idly pan or steamer for 10 minutes. Our paruppu urundai is ready.
Preparation of Mor Kuzhambu
Take 2 1/4 cup of buttermilk (buttermilk should not be too thick nor too thin), add turmeric powder, salt needed and the ground coconut + green chilli + cumin seed + rice flour paste.
Mix well and switch on the heat. Boil on medium flame, when it starts boiling, add the paruppu urundai or dal balls one at a time. Cook for 2-3 minutes and remove from heat.
Heat a tsp of oil, add mustard seeds, when it splutters, add red chillies (break it into 2 and remove seeds) and curry leaves. Pour the seasoning over the kulambu.
Garnish with coriander leaves and serve with hot steamed rice. We had it with rice and tindora subzi.
Do not miss my regular Paruppu Urundai Kuzhambu and my other Kuzhambu varieties.
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