Paruppu Urundai Mor Kuzhambu

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

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  • For dumplings:
  • 1 cup - chickpeas(soaked overnight)
  • 1/2 cup - channa dal (soaked)
  • 1/4 cup - toor dal(soaked)
  • 1/4 cup - yellow moong dal(soaked)
  • 3-garlic cloves
  • 1/4 tsp - asafoetida powder
  • 1- onion (chopped)
  • 1/2 tsp - grated ginger
  • 4- dry red chillies
  • Salt
  • Few coriander leaves (chopped)
  • For gravy:
  • 2 cups - yogurt
  • 1/4 tsp - turmeric powder
  • Oil
  • 1/2 tsp - mustard seeds
  • 1-dry red chillies
  • Few curry leaves
  • To grind:
  • 1 tbsp - rice
  • 3 tbsp - toor dal
  • 2- green chillies
  • 1/2 tsp - cumin seeds
  • 1 tsp - coriander seeds
  • 2 tbsp - grated coconut

How to Make Paruppu Urundai Mor Kuzhambu

  • Grind the soaked chickpeas, soaked dals, garlic cloves, asafoetida powder, dry red chillies as a coarse paste.
  • Finally add the chopped onions, chopped coriander leaves, grated ginger and salt, mix everything well.
  • Make small lemon sized balls from the grounded paste and steam cook them for 10-15 minutes in an idly cooker and keep aside.
  • Soak the toor dal, rice, coriander seeds, cumin seeds in water for half an hour, grind it along with green chillies, coconut as a fine paste and churn the yogurt with turmeric powder, ground paste and salt.
  • Meanwhile, pop the mustard seeds in enough oil, followed by dry red chillies and curry leaves, add the yogurt mixture and bring to boil.
  • Add the already prepared steamed balls to the boiling yogurt gravy and Turn off the stove.
  • Don't disturb them for a few minutes.
  • Serve hot with rice along with any spicy side dish.
  • Recipe courtesy: Priya Easy N Tasty Recipe