Lentils are known as Paruppu in Tamil. Urundai means round/ ball. And yogurt is called as moru.
Paruppu Urundai Morekhuzhambu is a very traditional Tamil Brahmin delicacy. It actually means spicy steamed lentil balls simmered in spicy yogurt gravy. The tricky part of the dish is to make soft steamed balls of lentils which will not breakdown when simmered in the yogurt gravy.
Today, I have followed the recipe of the very famous Shri Arusuvai Natrajan.
Arasuvsi Natarajan is a famous cook and his catering in charge in marriages is a great status symbol. From rags to riches, all sorts of experiences was shared by him in a Tamil weekly Magazine, Ananda Vikadan. Arusuvai symbolises six tastes
6.Astringent/Taste of Plantain Flower (Thuvarappu)
Arusvai Arasu means king of six tastes . He was given this title by the former president of India, Shri V.V.Giri .
I had bought one of his cookery book last week. As I was reading the book, I found this recipe to be very interesting . Though it is a simple recipe, if the proportion of the urundai is not correct, it will either breakdown on boiling or it will be very hard.
I have followed his recipe in making the Paruppu Urundai . The recipe of morekhuzhambu is mine:)
I have to say that this is an excellent recipe for paruppu urundai. All of us at home really liked it. Hope you all would like it too.
For the Paruppu Urundai
Tuvar dal ( tuvaram paruppu)- 1/2 cup + 2tbsps
Urad dal ( ullundhu) – 2 tsps
Moong dal ( pasi paruppu)- 2 tsps
Red chillies- 5-6
Hing- 1/2 tsp
Rice flour- 5 tsps
Salt to taste
Wash all the dals well and soak for one hour along with the red chillies.
After one hour, drain the water, add hing, salt to taste and grind to a coarse paste.
To this paste, add the rice flour and mix well.
Divide them into uniform portions, roll them into smooth balls, arrange them on a greased idli plate and steam till its cooked.
Remove and keep it aside.
Yogurt- 2 cups
Turmeric powder- 1/4th tsp
Coconut- 1/2 cup tightly packed
Almond flakes- 2 tbsps
Green chillies- 4-5
Jeera- 11/2 tsps
Hing- 1/8th tsp
Salt to taste
Oil- 2 tsps
Mustard- 1 tsp
Jeera- 1/2 tsp
Fenugreek seeds- 1/4th tsp
Curry leaves- few
Chopped coriander leaves for garnishing- 1 tbsps
To the yogurt, add one cup of water, turmeric powder, hing and salt to taste. Beat it very well till it becomes very smooth. There should be no lumps at all.
Grind the coconut with green chillies, jeera and almond flakes to a very smooth paste.
Add this ground paste and half cup of water to the yogurt mixture and beat well to make it very smooth.
To make the Paruppu Urundai Morekhuzhambu
In a heavy bottom pan, add the steamed Urundai to the yogurt mixture.
Let it cook on a medium flame for 10-15 mins.
It’s done when the Urundai starts floating.
Heat oil in a pan. Add mustard. When it starts spluttering, add jeera, fenugreek seeds and curry leaves. Pour over the Kuzhambu, garnish with coriander leaves and serve hot with steamed rice drizzled with melted ghee:)