9799692b348 Nivedhanam: Venthayakeerai Paruppu Urundai Mor Kuzhambu

Tuesday, October 2, 2012

Venthayakeerai Paruppu Urundai Mor Kuzhambu

A very authentic and delicious kuzhambu. This is a very healthy dish made with curd as the base. This is one of those authentic foods which you do not get in restaurants and you get to eat them at home:). The flavor and the aroma of methi in this dish is amazing...

For Mor Kuzhambu:

Tuvaram Parupu / Toor Dal – 2 table spoons
Kadalai Parupu / Chana Dal – 2 table spoons
Red Chili – 2
Green Chili – 4
Coconut – ½ cup
Cumin Seeds – ½ tea spoon
Curd – 2 Cups
Asafetida – ¼ tea spoon
Salt – 1 tea spoon
Curry Leaves – 6
Oil – 1 tea spoon (gingelly oil or coconut oil)
Mustard Seeds – ½ tea spoon

For Paruppu Urundai:
Tuvaram Parupu / Toor Dal – ½ cup
Red Chili – 5
Asafetida – ¼ tea spoon
Salt – ½ tea spoon
Turmeric – ¼ tea spoon
Venthaya Keerai / Kasoori Methi / Methi Leaves – ¼ cup

Vendaya Keerai Paruppu Urundai Mor Kuzhambu - IMG_1532

For the morkuzhambu, soak the tuvaram parupu and kadalai parupu for 1 hour. Grind the parupu with green chili, cumin seeds and coconut. Add this to the well beaten curd and set aside
For the parupu urundai, soak the tuvaram parupu for 1 hour. Grind this with red chili without adding water. No water should be added. Make it to a coarse paste. Add the kasoori methi or the fresh fenugreek leaves and mix well. Also add salt, turmeric and asafetida.
Make small balls (little smaller than lime) and arrange them on a greased idli plate and steam cook the balls for 5 – 7 minutes.
Remove the balls once done and set aside
Heat the mor kuzhambu mixture and bring it to a simmer. Now add the balls slowly and allow it to cook until the balls float on top.
Heat a small pan and add oil, once hot crackle the mustard seeds. Add the red chili and curry leaves and add this to the parupu urundai mor kuzhambu
Now the vendaya keerai parupu urundai mor kuzhambu is ready to be served.

Sending this to SIC #2, Anu's page, Bon Viviant Simply Sides, Nupur's Cook n Bake Spinach, Protein Rich Food, CWS - Channa Dal


  1. Hi Sowmya,

    I had just made paruppu urundai more kuzhambu yesterday, but this one with the vendhaya keerai is very different. looking forward to try some soon :)


  2. Delicious and comforting kuzhambu.. Very healthy.. Love it..

  3. I have nerver tried paruppu urundai in morkuzhambhu. Nicely done and methi makes it aromatic too

  4. yummy and nice recipe..
    please visit and join my blog in your free time..
    Shabbu's Tasty Kitchen

  5. Love here the addition of vethayakeerai,wat a healthy twist to the usual paruppu urundai,irresistible mor kuzhambu.

  6. New to me,looks so delicious,bookmarked.

  7. good recipe...never tried this before :) bookmarked :))

  8. Delicious parippu urundai kuzhambu Love this version with yogurt.

  9. making urundai kulambu with fenugreek leaves is excellent. I can just imagine the aroma. Thanks for linking it to the event Sowmya dear.

  10. This is very new to me... Looks lovely and healthy.. Thnx for linking it up.

  11. Very new dish for me. I will have to try it soon.

  12. oh man i almost forgot abt the snc challenge didnt realise its already 1st july

    this is looking like kofta in curd gravy
    u hv written about coconut can we use dessicated coconut above

    1. Freshly grated coconut is the best for its taste and moisture..

  13. yummy and healthy recipe... very new for me..

  14. I have a question....how do you make a paste without adding water...the blender won't run and I don't have anything to grind in. Unless you can dry grind it.....any suggestions?

    1. Hi, You need to do some grinding before adding water... It will be like a wet coarse sand but without the water.. It is easier this way. If you want to add water, add as little as possible initially...


Dear Friends,
Thank you for reading my blog post. Your comments and feedback is very valuable and I appreciate it very much. Please leave your valuable comments and feedback for this post. Thanks Sowmya

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