Paruppu Urundai MoreKuzhambu

It's a specialist dish. Normally I love  morekuzhambu very much, by adding  paruppu urundai love more and more.

Some  prepares  Morekuzhambu by using Toor dal and some with  combination of Toor dal and channa dal.

Today I have choosen Toor dal. You can prepare with both combination to make paruppu urundai. Use Sour Butter Milk.

It came out very well. Let's move into the preparation.

Ingredients:

Butter Milk - 2 Cups
Turmeric - 2tbp
Chilli Powder - 1tbsp
Hing - 1tbsp
Coriander Leaves - Few
Salt - To taste

To Grind For Morekuzhambu:

Grated Coconut - 1/2 Cup
Jeera - 1 tbsp
Green Chilli - 2

To Grind For Paruppu Urundai :

Toor Dal - 1/2 Cup
Hing - 1tbsp
Red Chilli - 4

For Seasoning:

Coconut Oil - 1tbsp
Mustard Seeds - 1tbsp
Urad - 1tbsp
Hing - 1tbsp
Fenugreek Seeds - 1tbsp
Curry Leaves - Few

Method Of Preparation:

- Soak  toor dal for 2 hours. Drain the water and take it in a bowl. Put toor dal in a mixer with red chillies, hing and salt.

- Grind it. It should not be fully grinded. Don't add water.

- Now make a small ball.

- Keep it in a idli pot for 3minutes.

- Now urundai is ready for MoreKuzhambu.

- Come to Morekuzhambu part.

- Grind the grated coconut, jeera and green chillies well. Take it in a bowl.

- Beat the curd well.

- In curd add Turmeric, hing, salt, coriander leaves, chilli powder and the grinded items.

- Mix it well.

- Keep kadai in the gas stove and make the flame in low until the end. Drop oil and put the mustard seeds, urad, hing, curry leaves and red chillies. Fry well until it turns into golden brown in color. Now pour morekuzhambu.

- Mix it slowly. Dont mix again and again.

-  Now put the prepared paruppu urundai. Keep the flame in low. Boil it for 5 to 8 minutes in a low flame.

- Mouth watering Paruppu Urundai Morekuzhambu is ready to serve.

- Here is an one more clip of Paruppu Urundai Morekuzhambu.