To start making the Paruppu Urundai Mor Kuzhambu Recipe, first prep the entire elements and stay apart.
Our first step is to make the Urundai which is the dal dumplings. Soak the toor dal in conjunction with dry purple chilli for an hour in heat water.
Drain the entire water, and grind the soaked dal in conjunction with the turmeric powder, salt and asafoetida to a easy aggregate. Make small lemon sized balls of Urundai aggregate and steam them in an idli steamer on prime warmth for 10 mins. As soon as completed let it cool and stay it apart.
In the meantime grind coconut, inexperienced chilli, rice flour and cumin seeds in a mixer to a easy paste via including half of cup heat water. Upload the curd to the coconut aggregate and mix once more. Stay apart.
Warmth oil in sauce pan; upload the mustard seeds, purple chillies and urad dal. Permit the dal to crackle and switch golden brown and crisp. Upload the curry leaves, the yogurt and curry aggregate 2 cups of water, salt and turmeric powder. Convey this mix to a roaring boil.
Slowly upload the steamed toor dal dumplings into the mor kuzhambu and make allowance it to boil for approximately three to four mins, till you realize the dumplings come floating to the highest. As soon as completed, flip off the warmth and test the salt to style and regulate accordingly.
Switch the Paruppu Urundai Mor Kuzhambu to a serving bowl and serve scorching.
Serve the Paruppu Urundai Mor Kuzhambu in conjunction with Steamed rice, Dollop of ghee and a Pavakkai Poriyal Recipe via the aspect for lunch or dinner.