Paruppu Urundai Mor Kuzhambu is a traditional South Indian dish featuring steamed lentil dumplings cooked in a tangy buttermilk stew. It's a comforting and flavorful dish perfect for any meal.
Ingredients: 1 cup split pigeon peas toor dal. 4-5 dried red chilies. 1 tsp cumin seeds. 1 tsp black peppercorns. 1/2 tsp turmeric powder. Salt to taste. 1 cup sour buttermilk. 1 cup water. 1 tbsp coconut oil. 1 tsp mustard seeds. 1/2 tsp fenugreek seeds. 2-3 dried red chilies. A few curry leaves. 2 cups thick buttermilk. 2 tbsp grated coconut optional.
Instructions: Put split pigeon peas in water for two hours and then drain them. To make a coarse paste, put soaked pigeon peas, dried red chilies, cumin seeds, black peppercorns, turmeric powder, and salt in a blender. Do not add water. Form the dough into little dumplings, or urundai. For 10 to 15 minutes, or until they are fully cooked, steam the dumplings. Mix sour buttermilk and water in a different bowl. Place mustard seeds in a pan with hot coconut oil. Allow the seeds to crackle. Put in the curry leaves, fenugreek seeds, and dried red chilies. Saut until the mixture smells good. Pour the buttermilk mix into the pan and slowly bring it to a simmer. Taste and add salt. Let it cook for a few minutes. Add the steamed lentil dumplings and let them cook for five more minutes. You can add grated coconut for extra flavor if you want to. Hot rice should be served with it.
Prep Time: 20 minutes
Cook Time: 20 minutes
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