Mor Urundai Kulambu | How to make Mor Urundai Kulambu

By Sharanya Raghuraman  |  21st May 2016  |  
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  • Mor Urundai Kulambu, How to make Mor Urundai Kulambu
Mor Urundai Kulambuby Sharanya Raghuraman
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Video for key ingredients

  • How to make Idli/Dosa Batter

About Mor Urundai Kulambu Recipe

These are the steamed dal dumplings in the coconut and yogurt gravy. This is a quick fix for the lunch, when you run out of veggies.

Mor Urundai Kulambu

Ingredients to make Mor Urundai Kulambu

  • coconut - 1/2 cup
  • Fried gram dal - 1 tablespoon
  • green chillies- 2
  • Red Chillies - 2
  • salt - 1 teaspoon
  • turmeric powder- 1/ 2 teaspoon
  • yogurt- 1/2 cup
  • water - 1/2 cup
  • cumin seeds- 1 teaspoon
  • Toor dal - 1 cup
  • Urad dal - 1 tablespoon
  • green chillies- 2
  • ginger- 1/ 2 inch piece
  • onion - 1 number, finely chopped
  • coriander leaves- 1 tablespoon, finely chopped
  • salt to taste
  • oil - 1 teaspoon
  • mustard seeds- 1 teaspoon
  • Urad dal- 1 teaspoon
  • Red chillies- 2 numbers
  • curry leaves - 8 to 10 leaves
  • coriander leaves- 2 tablespoons

How to make Mor Urundai Kulambu

  1. Combine coconut, fried gram dal, green chillies, red chillies , salt, turmeric powder, cumin seeds, yogurt and water in a blender and blend in to a smooth paste
  2. Wash and soak urad dal toor dal together for 1 hour
  3. Drain the water completely and grind it in to a coarse paste along with some salt, ginger and green chillies. Do not add water while grinding
  4. Transfer this mixture in to a bowl and add chopped onions and Coriander leaves. Mix well.
  5. Grease your idli plates well with some oil. Take lime sized portions from the dal mixture and place it in the idli molds. It will yield up to 12 dumplings
  6. Steam these dumplings for 7 to 8 minutes in a medium heat.
  7. Open the lid and check for doneness. It will be hard once it is done.
  8. The dal dumplings are ready. Keep aside
  9. Transfer the coconut paste in to a vessel and bring this to heat. Add water and adjust the consistency. It should neither be too thick nor too thin.
  10. When it comes to a boil, add half of the curry leaves and Coriander leaves. Save the other half for garnishing
  11. Add the steamed dal dumplings
  12. Mix gently and allow to cook in a medium heat for a minute. Turn off the heat
  13. In a seasoning pan, heat oil and crackle mustard seeds. Add urad dal and cumin seeds and fry till golden brown. Add red chillies snd curry leaves. Turn off the heat.
  14. Pour this hot seasoning to the gravy. Check for seasoning. Garnish with coriander leaves. Serve with rice

My Tip:

Use coconut oil for seasoning for the authentic flavor.

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