A delicious South Indian unique Paruppu Urundai Mor Kuzhambu is best for the weekend Lunch. Match it with some steaming hot rice and take pleasure in.

Paruppu Urundai Mor Kuzhambu is my spouse’s perpetuity favorite. Any day this Paruppu Urundai Mor Kuzhambu would be his first choice for lunch/dinner. The paruppu Urundai in the kuzhambu is a fantastic way to get more protein in the meal and also works as a veggie part for the kuzhambu. I usually combine the Mor Kuzhambu with Paruppu Usili, however because I am using the very same lentil to make this Paruppu Urundai Mor Kuzhambu, I made b

eans curry with it. My pictures for the post really need some attention and thanks to our Redo old Post theme, I have an opportunity to repair the pictures. This is a really conventional South Indian lunch dish that is typical in many homes. The Mor Kuzhambu can be made with various vegetables like okra, white pumpkin, chow-chow and so on and also using Dry Vathal (Vegetable protect). Making the Paruppu Urundai is a little time consuming and thus is made as a part of the weekend meal.

An actually god sour curd/ yogurt is very necessary for making this Paruppu Urundai Mor Kuzhambu. I typically leave the yogurt outside over night to make it sour. My mother does not utilize turmeric powder in her dish but my mother-in-law uses turmeric. I have actually avoided the turmeric as I like it this way as well.

Preparation time– 15 minutes
Cooking time– 30 minutes
Trouble level– medium

Components to make Paruppu Urundai Mor Kuzhambu– (serves 4)

For flavoring– To make the paruppu urundai– To make the more Kuzhambu– Paruppu Urundai Mor Kuzhambu A scrumptious South Indian unique Paruppu Urundai Mor Kuzhambu is

best for the weekend Lunch. Combine it with some steaming

hot rice and enjoy. Course Kuzhambu, Side Meal< h4 class ="wprm-recipe-group-name wprm-recipe-ingredient-group-name"> For the mor kuzhambu– For flavoring– To make the paruppu urundai– Soak the toor dal for about 1/2 hr to an hour. Combine all the other active ingredients to the soaked and drained dal and grind it to

a coarse paste including really little water. Make little balls out of the ground mixture and organize it on greased idli plates or steaming plates and steam for about 10 mins.

To make the more Kuzhambu– Soak the dals

and rice for about 1/2 hr and grind it with the chilies, cumin and coconut. Then include the buttermilk to the mixture and provide it a fast mix in the mixer.
Transfer this to a sauce pan and include the turmeric powder (if utilizing) and salt.
Now include the steamed paruppu urundais into the kuzhambu and bring it to a very sluggish boil.
Once it pertains to a boil, you will see that kuzhambu concerns a thicker consistency.
Ensure that you do not boil it over high heat. This will make the buttermilk to separate and the kuzhambu will not get the right consistency.
Heat the coconut oil in a small pan and include all the spices ingredients. Include it to the more kuzhambu.
Serve hot with rice!!