Name: KEERAI URUNDAI MOR KUZHAMBU recipe by Saras Viswam at BetterButter
Prep time: 60 min
Cook time: 30 min
Total time: 90 min
Yield: 4
Ingredients: 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

ABOUT KEERAI URUNDAI MOR KUZHAMBU RECIPE

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.

Ingredients Serving: 4

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

Instructions

METHOD FOR MAKING URUNDAIS / KOFTHAS
Soak dal at least for an hour in water and then grind it.by adding chopped ginger, garlic . required salt onions.
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.
Mean while heat the oil in a kadai.
Make small lemon sized balls and gently slide in to the hot oil and fry in medium flame till it turns golden brown colour.
Drain it in the colander and keep aside.
METHOD FOR PREPARING MOR KUZAMBU
Grind all the wet ingredients adding half quantity of the curd
Boil the ground masala & simmer for 5 minutes & add the remaining curd & mix well
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 )
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.
Garnish with curry leaves & remove from heat & season it with mustard seeds , redchilli , & methi seeds in oil .

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