Paruppu Urundai Mor Kuzhambu (Buttermilk Curry with Lentil Balls)
Authentic South Indian Food Creator · Home Chef
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Mor Kuzhambu is a beloved traditional South Indian buttermilk-based curry that brings comfort and cooling relief to any meal. This tangy, mildly spiced dish is a staple in Tamil households, especially during hot summer months when you crave something light yet flavorful. The addition of paruppu urundai (lentil balls) transforms this simple curry into a protein-rich, satisfying meal that pairs beautifully with steamed rice.
What makes this recipe special is the clever technique of cooking the lentil balls directly in the buttermilk gravy, eliminating the need to steam or fry them separately. This time-saving method not only makes the dish more accessible for busy home cooks but also allows the urundai to absorb all the wonderful flavors of the mor kuzhambu. The result is soft, flavorful lentil dumplings that practically melt in your mouth.
The beauty of Mor Kuzhambu lies in its simplicity and the perfect balance of tangy buttermilk, aromatic coconut, and warming spices. It's a no-onion, no-garlic recipe that's perfect for fasting days or when you want a lighter, digestive-friendly meal. Whether you're a beginner or an experienced cook, this traditional recipe will become a regular feature in your weekly menu rotation.
Looking for more curry recipes? Browse all vegetarian recipes →
Ingredients(15 items)
Instructions
💡 Tap a step to mark it doneWash and soak toor dal and chana dal together for 30 minutes. Drain the water completely.
In a mixer grinder, add the soaked dals, dried red chillies, a pinch of asafoetida, and salt. Grind to a coarse paste without adding water. The mixture should hold together when shaped.
Take small portions of the dal mixture and shape them into small lemon-sized balls (urundai). Keep them aside on a plate.
In a mixer, grind grated coconut, cumin seeds, and green chillies with a little water to make a smooth paste.
In a heavy-bottomed pan or clay pot, add 2 cups of water and bring it to a boil.
Once the water boils, add turmeric powder and salt. Gently drop the prepared paruppu urundai into the boiling water one by one.
Let the lentil balls cook in the boiling water for 8-10 minutes on medium flame until they are cooked through and float to the top.
Add the ground coconut-cumin paste to the pan and mix well. Let it simmer for 2-3 minutes.
Reduce the flame to low. Whisk the buttermilk well and slowly add it to the curry while stirring continuously to prevent curdling.
Keep the flame on low and let the mor kuzhambu simmer gently for 3-4 minutes. Do not let it boil vigorously after adding buttermilk.
In a small tempering pan, heat coconut oil. Add mustard seeds and let them splutter.
Add fenugreek seeds, curry leaves, and a pinch of asafoetida. Fry for a few seconds until aromatic.
Pour this tempering over the mor kuzhambu and mix gently. Turn off the flame.
Serve hot with steamed rice and a side of any vegetable poriyal or papadam.
Tips and Tricks
- Do not add water while grinding the dal for urundai - it should be a thick, coarse paste that holds shape when formed into balls
- Always add buttermilk on low flame and stir continuously to prevent it from curdling and separating
- Cook the paruppu urundai directly in water first before adding buttermilk - this ensures they cook through properly
- Use fresh buttermilk that's not too sour for the best flavor. You can dilute thick curd with water if needed
- Coconut oil in the tempering adds authentic South Indian flavor, but you can use any cooking oil
- Once buttermilk is added, never let the curry come to a rolling boil - keep it on low flame only
⚠️ Nutrition values could not be verified for this recipe. Please check manually.
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