Reading view

Paruppu Urundai Mor Kuzhambu/ Lentil balls in spicy yogurt gravy

7 January 2023 at 13:10

Paruppu Urundai Mor Kuzhambu is an authentic and traditional recipe made in most Tamil homes . It is a festive dish and relished by all .

The lentil dumplings are made by soaking and grinding thoor dhall along with red chillies ,curry leaves and some salt . This ground mixture is then shaped as balls and steamed to be further simmered along with the yogurt gravy until the flavors are absorbed into the urundais.

Some use a combination of lentils /paruppu to make the urundais while some use just thoor dhall . This time I have used just thoor dhall and a handful of udad dhall to get the softness. Pair this delicious paruppu urundai more kulambu with a simple vegetable stir fry with coconut gratings and mix along with piping hot rice to have a wholesome and delicious lunch .

You may also want to try Paruppu Urundai Kuzhambu which is a tamarind based gravy for another gastronomic feast .

Onset of January brings about a lot of festivals in India and the best way to enjoy them is by cooking and eating a delicious feast.This month on our food bloggers' group Shhh Cooking Secretly Challenge , we are celebrating a festive theme suggested by me . I was partnered with the versatile and fantastic food blogger ,Mayuri ji who has prepared a Holi special Thandai Flavored Rava cake

Some more lipsmacking and tasty Mor Kuzhambu variations on my blog

Pooshnikaai (ash gourd) Mor Kuzhambu

Kumbalkkai (ash gourd )Majjige Huli

Pooshnikaai (ash gourd) Mor Kootu

Vendakkai (ladies finger)Mor Kuzhambu

Bonda Mor Kuzhambu

Ingredients

For the Paruppu Urundais

1/2 cup thoor dhall /split pigeon peas

2 tbsp udad dhall

2 to 3 green chillies

Few curry leaves

Salt as needed

Generous pinch of asafoetida

For the Mor Kuzhambu

250ml thick yogurt
100 ml water
2 tsp oil
1 tsp mustard
2 to 3 dry red chillies
fresh curry leaves
pinch of turmeric
Pinch of asafoetida
salt
To grind
6 to 7 tbsp fresh grated coconut
1/2 tsp jeera/cumin
3 to 4 green chillies
1 tsp channa dhall /bengal gram
2 tsp dhaniya /corriander seeds
Small piece ginger

Method

To make the Paruppu Urundais

Wash and soak the lentils in sufficient water for 2 to 3 hrs .
Drain the water and grind the lentils along with chillies ,curry leaves, salt and asafoetida to a fine paste .
Make small lemon sized balls out of these and steam it until it is half done . Don't steam until the lentils become hard ,else they won't absorb the flavor of gravy into them . Keeping them half cooked helps it remain soft and easy to eat .

To make the Mor Kuzhambu

Soak all the ingredients under the "to grind" section in water for 10 to 15 mins and grind into a fine paste.
Whisk the yogurt until is creamy and smooth.
Add in the ground spice paste to the whisked yogurt along with salt and turmeric powder and mix well with water mentioned . Donot add too much water , else the mor kuzhambu will be runny and will split on boiling.
Add the steamed lentil dumplings to the mor kuzhmabu as soon as it starts frothing up.Simmer for a few mins and turn it off.
Prepare a tempering of mustard seeds, dry red chillies and fresh curry leaves in oil and pour it over the mor kuzhambu.

Namkeen Moong Dal | Fried Moong (split green gram)- Vegan snack

Sweet Spicy Tasty

By: noreply@blogger.com (Priya Vj)

11 September 2022 at 14:30

Namkeen moong dal is a very tasty and addictive tea time snack which is enjoyed by all age groups .

A popular snack which is sold by major snack brands, in India and abroad this certainly is a Go to snack which most of us will stock at home to just munch on for time pass .

You can also make amazing chaat with this fried moong dal by adding chopped onions ,tomatoes, fresh corriander and dress with some fresh lime juice .

To make namkeen moong dal at home ,you need to have a few pre preparations, but if you plan your work accordingly, this tasty snack can be made just in time for your tea time or the time when kids are back from school.

The key to get perfectly fried moong dal is to pat dry the soaked moong dhal on a cotton cloth until it is totally dry and moisture free . A small amount of moisture also will end in oil splutter while frying which is definitely risky and hazardous. So take care to dry up the moong dhall before frying.

The fried moong dal is seasoned with basic spices like salt and chat masala ,but you can also add some red chilli powder if you may like. I prefer to keep it plain salted with a hint of chaat masala .

Preparation Time - 4 hrs
Frying time - 15 mins
Complexity - easy
Serves - 3 to 4

Ingredients

2 cups of moong dal / yello split gram
Oil to fry
Salt as needed
Pinch of chat masala

Method

Wash and soak the moong dal in a bowl of water for 3 to 4 hrs .
Drain the water through a colander and spread the soaked moong dal on a soft cotton cloth for about 30 mins under shade so that all the moisture is absorbed by the cloth .
Heat up the oil and fry the moong dal in small batches until it turns crisp and appears golden yellow. Fry in medium flame and be vigilant else it will burn too quickly .
To the fried moong dal add salt and chat masala and mix it well .Store it in an air tight container. Use a dry spoon to use while serving.
Enjoy this addictive snack with your tea or a leisure drink with your friends and family.