Vendayakeerai Parupu Urundai Mor Kuzhambu

Hi my dear SNC group !!!Am so happy to complete  the 10th challenge …As you all know there is an event going on +Divya Pramil   space You Too Can Cook  .. The event is all about two teams north and south team ..A member from north team and a member south team respectively  will challenge  the opposite team members with a recipe from their respective zone  and opposite teams have to post the same recipe on their Blog .. this takes place every month .. The idea of this event is that we learn so many different recipes from different zones .. Hats off to divya for this great idea .. click here to partcipate

An update on whats going on till now in SNC challenge:

Challenge 1– October month’s challenge

North team Host shruti dhingra from ” shruti’s rasoi”- Bhel puri
South team Host divya from “Divya’s culinary journey “- Mysore pak

WINNER
NORTH TEAM

Challenge 2– November month’s challenge

North team host Pallavi from “cook -eat- burrp” – Gulab jamun
South team host Yashodha from “yashodha’s kitchen” – Adhirasam

WINNER
 SOUTH TEAM

Challenge 3– December month’s challenge

North team Host Meena from ” Random rambling ” – Misal pav
South team Host Sherin from ” Kuk’s kitchen” – Medu vada

WINNER
SOUTH TEAM

Challenge 4– Janurary month’s challenge
North team Host ” me ” (Manjula bharath) from “Desi fiesta” – Rajasthani  mini ghevar topped with kesar rabdi 
South team Host Ramya  from ” Lemon Kurry” – Vada curry

WINNER
SOUTH TEAM

Challenge 5 – February month’s challenge

North team’s host Sanoli from Sanoli’s recipes- Green pea kachori with dum aloo
South teams’s host Tamil from Tamil’s kitchen- paal kozhukattai

Challenge 6 – March  month’s challenge

North team’s host  Kirti Choudhary Kardam  from Flavour’s from my kitchen- Chana Dal Halwa/Barfi

South team’s host Sawsthi   from Indian healthy recipes – Vegetable Hyderbadi Biryani                                                                                      

WINNER 
NORTH TEAM

Challenge 7 – April Month’s challenge

North team’s host Hetal from Gjurati zaika- Khandvi 

South team’s host Shama from Easy2cookrecipes – Palm jaggery aapam 
Winner
South Team

Challenge 8 – May Month’s challenge

North team’s host Nabanita das from Esho-besho aahare – Dokar dalna .
South team’s host  Roha from Hyderbadi cuisine – Kurbani ka meetha.

Winner 
South Team

Challange 9- June Month’s challenge

North team’s host  Chandrani Banerjee from cuisine delights – Channar jelebi 
South team’s host Priya suresh from Priya’s verstile recipes 🙂 

Winner 
North Team

Challenge 10 – July Month’s challenge

North Team’s Host ” Me 🙂 ” – Rajasthani Thali click here

South Teams Host sowmya of Nivedhanam-  Vendayakeerai Parupu Urundai Mor Kuzhambu Click here

This month’s Host Nivedhanams Sowmya  had challenged an delicious and healthy Mor kozhambu . We loved this delicious and different urundai kozhambu a lot 🙂 As i didn’t have fresh methi i used kasoori methi for this recipe but i will surely try it fresh methi too. This an an traditinal south indian kozhambu variety with is made with Curd and so it is called Mor kozhambu . Last month we made a delicious chettinadu pakoda kozhambu and here we are with another kozhambu variety challenged by south team 🙂 

Thanks to sowmya for sharing this delicious and healthy kozhambu.. we loved it a lot.Lets see how to make this yummy kozhambu..  

  

Ingredients


For Mor Kuzhambu

Tuvaram Parupu / Toor Dal – 2 tbsp
Kadalai Parupu / Channa Dal – 2 tbsp
Red Chili – 2
Green Chili – 4
Coconut – ½ cup
Cumin Seeds – ½ tsp
Curd – 2 Cups
Asafeotida – ¼ tsp
Salt – 1 tsp
Curry Leaves – 6
Oil – 1tsp
Mustard Seeds – ½ tsp

For Paruppu Urundai

Tuvaram Parupu / Toor Dal – ½ cup
Red Chili – 5
Asafeotida – ¼ tea spoon
Salt – ½ tea spoon
Turmeric – ¼ tea spoon
Venthaya Keerai / Kasoori Methi / Methi Leaves – ¼ cup ( I used kasoorthi methi for making these urndai )

Method 

For the morkuzhambu 

•  Soak the toor dal and channa dal for 1 hour.
•  Grind the dal with green chili, cumin seeds and coconut. 
• Add this to the well beaten curd and set aside

For the parupu urundai

•  Soak the toor dal for 1 hour. Grind this with red chili without adding water. No water should be added. 
• Make it to a coarse paste.
•  Add the kasoori methi or the fresh fenugreek leaves and mix well. Also add salt, turmeric and asafeotida.
• Make small balls (little smaller than lime) and arrange them on a greased idli plate and steam cook the balls for 5 – 7 minutes.
• Remove the balls once done and set aside.

How to proceed ?

• Heat the mor kuzhambu mixture and bring it to a simmer. Now add the balls slowly and allow it to cook until the balls float on top.
• Heat a small pan and add oil, once hot crackle the mustard seeds. Add the red chili and curry leaves and add this to the parupu urundai mor kuzhambu
• Now the vendaya keerai parupu urundai mor kuzhambu is ready to be served.
• Serve this Kozhambu with steamed rice and any stir fry / poriyal as side for this. Even fryums will go with this delicious kozhambu 🙂