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Paruppu urundai mor kuzhambu
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5 from 5 votes

Paruppu Urundai Mor Kuzhambu

A delicious South Indian special Paruppu Urundai Mor Kuzhambu is perfect for the weekend Lunch. Pair it with some steaming hot rice and enjoy.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Kuzhambu, Side Dish
Cuisine: South Indian, Tamil Nadu


For the mor kuzhambu –

  • Tuvaram paruppu/toor dal/split red lentil – 1 tsp
  • Kadalai paruppu/ channa dal/Bengal gram dal – 1 tsp
  • Rice – ½ tsp
  • Sour butter milk- 2 cups
  • Green chilies – 2
  • Red chilies – 2
  • Cumin seeds – ½ tsp
  • Coconut grated – ¼ cup
  • Turmeric powder – ½ tsp optional
  • Salt – as needed

For the paruppu urundai (lentil balls)

  • Tuvaram paruppu/toor dal/split red lentil – ½ cup
  • Red chilies – 3
  • Green chilies – 2
  • Salt – as needed
  • Asafetida – ¼ tsp

For seasoning –

  • Coconut oil – 1 tsp
  • Mustard seeds – ½ tsp
  • Red chilies – 1
  • Curry leaves – few


To make the paruppu urundai –

  • Soak the toor dal for about ½ hr to an hour.
  • Combine all the other ingredients to the soaked and drained dal and grind it to a coarse paste adding very little water.
  • Make small balls out of the ground mixture and arrange 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 ½ hr and grind it with the chilies, cumin and coconut. Then add the buttermilk to the mixture and give it a quick mix in the mixer.
  • Transfer this to a sauce pan and add the turmeric powder (if using) and salt.
  • Now add the steamed paruppu urundais into the kuzhambu and bring it to a very slow boil.
  • Once it comes to a boil, you will notice that kuzhambu comes to a thicker consistency.
  • Make sure 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 add all the seasoning ingredients. Add it to the more kuzhambu.
  • Serve hot with rice!!