பருப்பு உருண்டை மோர் குழம்பு / Parupu urundai mor kozhambu

An authentic South Indian dish...Even though the preparation part is time consuming its worth the efforts

Ingredients
Part 1 - Parupu Urundai

• Toor dhal - 1/4 cup
• Channa dhal - 1/4 cup
• Dried red chillies - 4
• Curry leaves - few
• Coriander leaves - little (finely chopped)
• Oil - 1 tablespoon
• Mustard seeds - 1/2 teaspoon

Part 2 - Mor Kozhambu

Buttermilk mix

• Sour curd - 3 cups
• Water - 11/2 cups
• Turmeric - 1/2 teaspoon
• Salt - 1 1/2 teaspoons
• Hing - little

Items to grind

• Coconut scrapings -3 tablespoons
• Ginger - small piece
• Green Chilly - 3 or 4 nos
• Cumin / jeera seeds - 1 teaspoon
• Potukadalai / Roasted bengal gram - 2 tablespoon
• Methi seeds - 1 teaspoon

Seasoning

• Oil - 1 teaspoon
• Mustard seeds - 1/2 teaspoon
• Curry leaves - few

Garnish

• Coriander leaves - little

Method

Step 1 - Making of parupu urundai

• Soak both dhals and red chillies together for 1 hour
• Drain water completely (do not discard this water you can use it for rasam preparation).Put chopped curry and coriander leaves to it

• Grind it to a coarse paste.Do not add water while grinding.Put salt and mix well

• Heat oil in a pan and splutter mustard seeds.Saute this paste for sometime say 3 minutes.If you over do it it will be crumbled
• So dip your finger in water and touch the paste.It should not stick to your finger
• This is to ensure the excess moisture is removed from the dhal so that the balls/ urundai can be easily formed
• Allow the mixture to cool
• Make small lemon sized balls with your palms

• Steam these balls in an idly cooker for 12 minutes
• Take these balls out and keep it aside

Step - 2 : Preparation of Mor kozhambu

• Grind the ingredients given under "Items to grind" with little water to a smooth paste

• In a separate vessel take curd and dilute it with water
• Put turmeric, hing and salt to it

• Add the ground paste to the buttermilk mix and blend well with help of a churner (mathu) or may use a beater also for this purpose
• Now slightly boil this buttermilk till a nice foam is formed
• Switch off the stove and drop the steamed parupu urundais in it
• Season with mustard and curry leaves
• Garnish with chopped coriander leaves

Yummy Parupu Urundai Mor Kozhambu is ready.Mix it hot rice and serve