Paruppu Urudai Morkozhambu
by joyabeans
13 Oct 2011
This recipe has been viewed 4060 times
Paruppu urudai morkozhambu is a south indian delicacy which are basically lentil based steamed dumplings or balls which are simmered in yoghurt based gravy. A subtly spiced curry recipe which taste best paired with boiled rice.
Paruppu Urudai Morkozhambu recipe - How to make Paruppu Urudai Morkozhambu
Preparation Time: Cooking Time: Total Time:
Makes 4 servings
1 cup toovar (arhar) dal
6 green chillies , chopped
2 cups curds (dahi)
1 cup freshly grated coconut
1 tsp turmeric powder (haldi)
salt to taste
1 tbsp asafoetida (hing)
6 curry leaves (kadi patta)
For Tempering
2 tsp oil
1 tsp mustard seeds ( rai / sarson)
1 tsp fenugreek (methi) seeds
2 whole dry kashmiri red chillies
Method
- Method
- Soak the dal in water for 1 hour, drain and blend in a mixer along with 2 green chillies, 1/2 tsp salt and asafoetida adding very little water till smooth.
- Heat 1 tbsp oil in a kadhai, add the ground paste and saute till it is thick.
- Cool and shape the mixture into medium-sized balls like koftas.
- Steam in a steamer for 5 minutes. Keep aside.
- Combine the grated coconut with curds and the remaining green chillies and blend in a mixer till smooth.
- Add the salt, turmeric powder, curry leaves and the steamed balls, mix well and cook on a slow flame, stirring all the time, till tiny bubbles form on top.
- For the tempering, heat 1 tsp oil and add the mustard seeds, fenugreek seeds and red chillies and saute till seeds crackle.
- Add this to the morekozhambu.
- Serve hot with rice.
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