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Urundai Mor Kuzhambu

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Ingredients

I. For paruppu urundai

  • Kadalai paruppu – 1 cup
  • Thuvaram paruppu – ½ cup
  • Onion – 2
  • Garlic – 5 cloves (cut into small pieces)
  • Fennel seeds – 1/2 tsp
  • Cumin seeds – 1/2 tsp
  • Cloves – 5
  • Curry leaves – 5 (cut into small pieces)
  • Rice flour – ½ tsp
  • Dried red chilli – 2
  • Salt as required

II. Morkuzhambu

  • Curd/Yogurt – 2 cups
  • Green chilli – 4
  • Thuvar dhall – 2 tsp
  • Raw rice – 2 tsp
  • Cumin seeds – 1 tsp
  • Oil – 2 tsp
  • Urud dhall -1/2 tsp
  • Grated Coconut – 3 tsp
  • Curry leaves – few
  • Coriander leaves – few
  • Salt – as per taste

Method

For making the urundai/balls

  • Soak the Channa dhal and thoor dhal for 1 to 2 hrs.
  • Grind the dhalls and the other ingredients in I to a coarse paste.

  • Make it into small balls with out any water. ( if you feel excess water slightly press the balls to squeeze the water out)

  • Steam cook the balls in a idli cooker and keep aside.

For making the morkuzhambu

  • Soak the Thuvar dhall and rice for 20 mts atleast.
  • Grind the thuvar dhall, rice, green chilli, cumin seeds, grated coconut to a coarse paste.
  • In a kadai, add oil, urud dhall, curry leaves, coriander leaves.
  • When urud dhall becomes brown, add the coarse paste to it.
  • Add little amount of water, water and turmeric powder and boil it.
  • While boiling add the soar curd and again bring to boil.
  • Now add the steamed balls/urundai and allow to cook for another 5 to 7 minutes.
  • Switch off the stove and serve hot for rice.

Sending this and the following

Pavakkai Pulikuzhambu

Paruppu Urundai Kuzhambu(Dal balls Gravy)

Manathakkali Vatha Kuzhambu(Sun dried black night shade Gravy)

to the beautiful events
Celebrating Regional Cuisine – Event by Sujana – My dishes are TamilNadu Recipes.

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