KEERAI URUNDAI MOR KUZHAMBU | How to make KEERAI URUNDAI MOR KUZHAMBU

By Saras Viswam  |  17th May 2016  |  
5.0 from 1 review Rate It!
  • KEERAI URUNDAI MOR KUZHAMBU, How to make KEERAI URUNDAI MOR KUZHAMBU
KEERAI URUNDAI MOR KUZHAMBUby Saras Viswam
  • Prep Time

    60

    mins
  • Cook Time

    30

    mins
  • Serves

    4

    People

20

1





About KEERAI URUNDAI MOR KUZHAMBU

we usually prepare urundai/ kofta kadhi/ kuzambu.But this one is different from our usual urundai kuzhambu, this is the healthier version .The koftas are prepared with spinach and the gravy is coconut yoghurt stew.

KEERAI URUNDAI MOR KUZHAMBU, a marvelous creation to spice up your day. The relishing flavours, the appealing texture and the amazing aroma of KEERAI URUNDAI MOR KUZHAMBU is just mouth-watering. This amazing recipe is provided by Saras Viswam. Be it kids or adults, no one can resist this delicious dish. How to make KEERAI URUNDAI MOR KUZHAMBU is a question which arises in people's mind quite often. So, this simple step by step KEERAI URUNDAI MOR KUZHAMBU recipe by Saras Viswam. KEERAI URUNDAI MOR KUZHAMBU can even be tried by beginners. A few secret ingredients in KEERAI URUNDAI MOR KUZHAMBU just makes it the way it is served in restaurants. KEERAI URUNDAI MOR KUZHAMBU can serve 4 people. So, the next time you have a get together or a party at home, don't forget to check and try out KEERAI URUNDAI MOR KUZHAMBU.

KEERAI URUNDAI MOR KUZHAMBU

Ingredients to make KEERAI URUNDAI MOR KUZHAMBU

  • Thuvar dal - 1 cup
  • Channa dal - ½ cup
  • Spinach or amaranth greens finely chopped - 1 cup (tightly packed)
  • Green chillies - 4 nos
  • Finely chopped ginger - 1 tsp
  • Small onions - 1 cup
  • Garlic - 3 nos (optional)
  • Salt - to taste
  • Oil - for frying
  • FORSEASONING
  • Oil - 1 tbsp
  • Mustard seeds - 1 tsp
  • Curry leaves - 2 sprigs
  • Green chillies - 4 nos ( finely chopped )
  • INGREDIENTS FOR MOR KUZAMBU
  • Thick curd or buttermilk - 3 cups
  • Salt - as required
  • Curry leaves - 2 sprigs
  • FOR WET GRINDING
  • Fresh grate coconut - 1 ½ cups
  • Green chillies - 8 nos
  • For Seasoning
  • Oil - 2 tsps
  • Mustard seeds - 1 tsp
  • Redchilli - 2 nos
  • Methi seeds - 1/4tsp
  • Curry leaves - 2 sprigs

How to make KEERAI URUNDAI MOR KUZHAMBU

  1. METHOD FOR MAKING URUNDAIS / KOFTHAS
  2. Soak dal at least for an hour in water and then grind it.by adding chopped ginger, garlic . required salt onions.
  3. Sprinkle water little by little and grind it, don’t add more water at a time. Take the batter in a bowl. Clean the fresh spinach and add the chopped spinach,with the batterand mix well.
  4. Mean while heat the oil in a kadai.
  5. Make small lemon sized balls and gently slide in to the hot oil and fry in medium flame till it turns golden brown colour.
  6. Drain it in the colander and keep aside.
  7. METHOD FOR PREPARING MOR KUZAMBU
  8. Grind all the wet ingredients adding half quantity of the curd
  9. Boil the ground masala & simmer for 5 minutes & add the remaining curd & mix well
  10. When the mor kuzambu boils well , dip these dal koftas gently .boil for two minutes . ( these koftas or urundais can be added as substitute for any vegetable )
  11. The kuzambu can be slightly watery as these urundais ( koftas ) thickens the dish . 2 or 3 urundais ( koftas ) can also be mashed & added for thickening.
  12. Garnish with curry leaves & remove from heat & season it with mustard seeds , redchilli , & methi seeds in oil .

My Tip:

Grind the batter by adding little water,if the vada drinks too much water adjust it by adding a tsp of rice flour into it. You can add any variety of keerai(spinach),preferably murungai keerai and sirukeerai tastes good.

Reviews for KEERAI URUNDAI MOR KUZHAMBU (1)

Tarunima Tripathi2 years ago

a healthy and yummy dish :D
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