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