Paruppu Urundai Mor Kuzhambu

Paruppu Urundai Mor Kuzhambu is a traditional South Indian dish featuring steamed lentil dumplings cooked in a tangy buttermilk stew. Its 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