Q. u003cstrongu003eIs this a good kuzhambu recipe for summer?u003c/strongu003e

Yes! This is one of the u003cstrongu003ebest South Indian kuzhambu recipes for summeru003c/strongu003e, as it cools the body and avoids heavy spices or tamarind.

Paruppu Urundai Mor Kuzhambu, How to make Mor Kuzhambu

Some recipes don’t need reinvention — just remembrance.
Paruppu Urundai Mor Kuzhambu is one such timeless dish from Tamil kitchens, where steamed lentil balls gently float in a cooling curd-based gravy. It’s the kind of meal you crave when the sun is blazing, your body is tired, and you want something that feels like a nap on a woven mat.

In our home, this dish was never everyday fare — but when it appeared, you knew someone had taken extra care peak summer heat — when even the thought of tamarind kuzhambu feels too intense, and the body craves something cooling yet nourishing.. The urundais were hand-shaped with soaked dal and steamed till just right. The mor kuzhambu was slow-cooked with fresh curd, coconut, and chilies, never boiled, just coaxed to warmth. A tempering in coconut oil tied it all together, giving it that nostalgic, temple-like aroma.

Just like the bottle gourd mor kuzhambu I recently shared — another quiet summer classic — this urundai version celebrates simplicity and nourishment without the noise.

While most are familiar with mor kuzhambu made using vegetables like ash gourd (poosanikkai) or okra (vendakkai), this version — with paruppu urundai — is something you rarely see today. It’s quiet, comforting, and revival-worthy in every sense.

If you’re looking for a south Indian summer kuzhambu that’s light, protein-rich, and full of soul, this recipe is for you.

Bite of History about Mor Kuzhambu

Mor Kuzhambu has been part of South Indian kitchens for generations — especially during peak summer, when the body craved something light, cooling, and gentle.

In the old days, leftover curd was never wasted. Paati would grind coconut, cumin, and green chillies on the stone, mix it with curd, and warm it slowly — never letting it boil. This curd gravy, known as Mor Kuzhambu, was made with love and care, especially on the hottest days.

Adding paruppu urundais (steamed lentil balls) made it even more nourishing — a thoughtful way to add protein without making the dish heavy. While many made it with vegetables like ash gourd or okra, this urundai version was special and rare, often made when there was extra time or extra love to give.

Reviving it today is like bringing back a quiet tradition — one that cooled the body, comforted the soul, and made simple ingredients shine.

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Ingredient Roles in Paruppu Urundai Mor Kuzhambu

Ingredient	Role / Purpose
Toor Dal	Soft base for lentil balls; adds protein and body
Chana Dal	Adds texture and firmness to hold shape after steaming
Dry Red Chillies	Brings gentle spice and earthy heat to the urundais
Green Chillies	Adds mild heat and freshness to the coconut-curd gravy
Cumin Seeds	Earthy flavor; supports digestion and balances curd and dal richness
Hing (Asafoetida)	Prevents bloating; deepens flavor subtly
Grated Coconut	Gives creaminess, slight sweetness, and body to the kuzhambu
Raw Rice and dal (soaked)	Acts as a natural thickener for smooth, pourable gravy
Curd (Sour)	Cooling base; adds tang and soothes the body during hot days
Turmeric Powder	Brings color, warmth, and traditional healing touch
Curry Leaves	Signature aroma; adds a soulful, rustic South Indian note
Coconut Oil	Lends aroma and authenticity; completes the traditional tempering
Mustard	Adds nuttiness and helps release curry leaf flavor in tempering

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Paruppu Urundai Mor Kuzhambu, How to make Mor Kuzhambu

Recipe by Sandhya Riyaz

5.0 from 1 vote

Course: Main courseCuisine: South Indian (Tamil-style)Difficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

A traditional South Indian kuzhambu made with steamed lentil balls simmered in a gently spiced curd and coconut gravy — perfect for summer.

Ingredients for Mor Kuzhambu

Paruppu Urundai (Steamed Lentil Balls)
½ cup, ½ Toor dal
2 tablespoon, 2 Chana dal
2 nos. 2 Dry red chilies
½ teaspoon, ½ Cumin seeds
A pinch of Hing (asafoetida)
Salt, to taste
For Mor Kuzhambu (Curd Gravy
1 cup, 1 Sour curd (well whisked)
½ cup, ½ Water
To Grind
¼ cup, ¼ Grated coconut
2 nos. 2 Green chillies (adjust to taste)
½ teaspoon, ½ Cumin seeds/ Jeera
1 teaspoon, 1 Raw rice (soaked for 10 mins)
½ teaspoon, ½ Toor Dal (soaked for 10 mins)
¼ teaspoon, ¼ Turmeric powder
Salt, to taste
For Tempering
1 teaspoon, 1 Coconut oil
½ teaspoon, ½ Mustard seeds
1 nos. 1 Dry Red chilli
Few Curry leaves
Hing a pinch

Directions to make Paruppu Urundai Mor Kuzhambu

Prepare the Paruppu Urundais (Steamed Lentil Balls)
Soak the dals
Wash and soak ½ cup toor dal and 2 tbsp chana dal together for 1–2 hours.
Grind the mixture
Drain the water completely.
Coarsely grind the dals with 2 dry red chilies, 1 tsp cumin seeds, a pinch of hing and salt.
Do not add water while grinding — it should be thick and grainy.
Shape and steam
Divide the mixture and shape into small round balls (urundais).
Steam them in an idli plate or steamer for 8–10 minutes until firm.
Set aside to cool slightly.
Make the Mor Kuzhambu (Curd Gravy)
Soak and grind the masala
Soak 1 tsp raw rice and ½ teaspoon toor dal in ¼ cup water for 10 minutes.
Grind together ¼ cup grated coconut, 2 green chilies, 1 tsp cumin seeds, and the soaked rice and dal to a smooth paste using little water.
Prepare the curd base
In a bowl, whisk 1 cup sour curd with ½ cup water until smooth.
Do the tempering
In a kadai or earthen pot, heat 1 tsp coconut oil.
Add ½ tsp mustard seeds, 1 red chilli, hing and few curry leaves. Let them splutter.
Add coconut paste
Add ¼ tsp turmeric, stir then add the ground coconut mixture to the tempering.
Sauté on low flame for 1–2 minutes until raw smell goes away
Add water and steamed urundais
Pour in ½ cup water and gently drop in the steamed paruppu urundais.
Simmer for 2 minutes so the dumplings soak lightly.
Add curd and switch off
Lower the flame completely. Add 1 cup whisked sour curd + salt.
Stir well and switch off immediately as it starts to steam. Do not boil.

Notes

1 cup = 250 ml

Directions to make paruppu urundai mor kuzhambu with step by step images

Make the Paruppu Urundais
Soak ½ cup toor dal and 2 tbsp chana dal for 1–2 hours.
Drain and grind coarsely with 2 red chillies, 1 tsp cumin seeds, a pinch of hing and salt. Don’t add water.
Shape into small balls and steam for 8–10 minutes. Set aside.
Make the Mor Kuzhambu
Soak 1 tsp raw rice and ½ teaspoon toor dal in ¼ cup water for 10 minutes.
Grind it with ¼ cup grated coconut, 2 green chillies, and 1 tsp cumin seeds, soaked rice and toor dal to a smooth paste adding little water.
In a pan, heat 1 tsp coconut oil. Add ½ tsp mustard seeds, 1 dry red chilli, and few curry leaves. Let them splutter.
Add the ground coconut paste and sauté on low flame for 1–2 minutes until raw smell goes.
Add ¼ cup water and bring to a light simmer.
Gently drop in the steamed urundais and let them soak for 2 minutes.
Add 1 cup whisked sour curd, ½ cup water and salt. Stir well and turn off the heat just as it begins to steam.
Do not let it boil.

Pro Tips to get best Paruppu Urundai Mor Kuzhambu

Use sour curd for authentic taste – Fresh curd won’t give the same depth of flavor. Slightly sour curd works best for mor kuzhambu.
Do not boil the curd mixture – Always cook on low flame and switch off as soon as it begins to steam. Boiling will split the curd.
Grind the lentil mixture without water – A coarse, thick mix helps urundais hold their shape and steam perfectly.
Let the urundais soak in the kuzhambu – After turning off the heat, let them sit in the gravy for 10 minutes so they absorb flavor.
Use coconut oil for tempering – It gives the kuzhambu an authentic Tamil aroma and enhances the traditional touch.

Serving Suggestion

Serve hot with steamed rice and a drizzle of ghee.
Pair it with fried appalam, keerai poriyal, or sutta kathirikai for a complete summer thali.
Can be served warm or at room temperature — perfect for peak summer lunches.

FAQ – Paruppu Urundai Mor Kuzhambu

Q. Can I make paruppu urundai mor kuzhambu without coconut?

Yes, but the texture will be lighter. You can skip coconut and grind green chillies with cumin and soaked rice. However, for the authentic Tamil flavor, coconut is key.

Q. Why do my lentil balls break in mor kuzhambu?

If the lentil mix is too watery or over-ground, the urundais may fall apart. Always grind coarsely and steam them until firm before adding to the gravy.

Q. What vegetables can I add to traditional mor kuzhambu instead of urundais?

You can use ash gourd (poosanikkai), okra (vendakkai), or manathakkali vathal as classic alternatives if you’re not making urundais.

Q. Is this a good kuzhambu recipe for summer?

Yes! This is one of the best South Indian kuzhambu recipes for summer, as it cools the body and avoids heavy spices or tamarind.

Q. Is paruppu urundai mor kuzhambu a no onion no garlic recipe?

Absolutely. This recipe is made without onion or garlic — making it suitable for festival days, vratham, or when you want a sattvic meal.