Paruppu Urundai Mor Kuzhambu from Tamil Nadu

Paruppu Urundai Mor Kuzhambu is a specialty from Tamil Nadu. It is essentially steamed lentil balls in a coconut-spiced yogurt gravy and a variation of the Paruppu Urundai Kuzhambu that I had posted last year.

The main difference between the two dishes is the source of tangy taste; Paruppu Urundai Kuzhambu uses tamarind while Paruppu Urundai Mor Kuzhambu uses sour yogurt. Each is delicious in its own way and so I make both alternately.

I actually can eat either of these dishes as a meal by itself, especially the Paruppu Urundai Mor Kuzhambu . 

How to Make Paruppu Urundai Mor Kuzhambu

Serves: 4

Soaking Time: 2 hours

Cooking Time: 45 Minutes

Ingredients for the Paruppu Urundai

1. Tuvar Dal or Split Pigeon Pea – 2/3 Cup
2. Red Chillies – 4
3. Turmeric – 1/4 tsp
4. Asafoetida – A Large Pinch
5. Salt to Taste

Ingredients for the Mor Kuzhambu

1. Yogurt, Dahi – 1 Cup
2. Grated Coconut  – 1/3 cup
3. Rice Flour – 1 tsp
4. Green Chillies – 3
5. Turmeric – 1/4 tsp
6. Sesame Oil – 1 tbsp
7. Mustard Seeds – 1 tsp
8. Fenugreek Seeds – 1/4 tsp
9. Curry Leaves – A Few
10. Salt to Taste

Method to Make the Paruppu Urundai

1. Wash and soak the Tuvar Dal in 2 cups of water for 2 hours.
2. Drain the water and leave the soaked Tuvar Dal in the colander for about 15 minutes to drain completely.
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   Drain the Soaked Dal

3. Add the soaked dal to the grinder.
4. Add salt, red chillies, turmeric, and asafoetida.
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   Grind the Dal, Red Chilli, Turmeric, Asafoetida, and Salt

5. Grind to a coarse paste.
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   Paruppu Urundai Kuzhambu – The Ground Paruppu Urundai Paste

6. Add the paste to a cold wok or Kadhai.
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   Dry Roast the Paste

7. Dry roast the paste till the raw smell disappears and the paste dries out just bit. Do not fry the paste too much because then the Urundai will be rock hard.
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   Paruppu Urundai Kuzhambu – The Roasted Paste

8. Let the paste cool.
9. Divide the paste into 12-16 equal portions.
10. Roll each portion into a ball (urundai).
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    Make the Urundai

11. Set aside the Paruppu Urundai.

Method to Make the Paruppu Urundai Mor Kuzhambu

1. Beat the yogurt till smooth.
2. Add 2/3 cup water to the yogurt and whisk well.
3. Add salt and turmeric.
4. Set aside.
5. Using a little water, grind the grated coconut, green chillies, and rice flour to a smooth paste.
6. Add the coconut paste to the yogurt and mix well.
7. In a large vessel or wok, over medium heat, heat the sesame oil.
8. Add the mustard seeds and wait till they splutter.
9. Add the fenugreek seeds and stir-fry till they just start to change colour.
10. Add the curry leaves and split red chillies.
11. Stir-fry for a few seconds.
12. Turn the heat down to low.
13. Add about 1/4 cup water.
14. Add the spiced yogurt gravy.
15. Turn up the heat to low-medium and let the yogurt gravy simmer.
16. Add the Paruppu Urundai to the simmering gravy. The Paruppu Urundai will sink to the bottom.
    
17. Over low-medium heat, continue to boil the Mor Kuzhambu till the Paruppu Urundai float to the top. This is how you know the Urundai are cooked. The Kuzhambu would have also thickened and reduced in quantity at this stage.
18. Turn off the heat.
19. Add salt and mix well.
20. Serve Paruppu Urundai Mor Kuzhambu with steamed rice.
21. Enjoy!

Notes:

• Instead of frying the lentil paste, you can shape the raw paste into balls and steam them as well. If you plan to use this technique, please ensure you are using very little water while grinding the paruppu.