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Unde / Urunde MorKolumb | Unde Majjige Huli

Jul-05-2016
Vanamala Hebbar
15 minutes
Prep Time
10 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

ABOUT Unde / Urunde MorKolumb | Unde Majjige Huli RECIPE

Unde / Urunde MorKolumb(Iyengar Tamil) OR Unde Majjige Huli (Kannada) They call this dish in different ways in different regions. This is authentic iyengar dish. Steamed Lentil balls are dunked into Mor Kolumb. This dish made only occassionally during functions. Most popular in Iyengar Wedding Menu’s.

Recipe Tags

  • Veg
  • Easy
  • Festive
  • South Indian
  • Pressure Cook
  • Boiling
  • Main Dish

Ingredients Serving: 4

  1. Toor dal - 1/2 cup
  2. Coconut - 2 tbsp
  3. Green chillies - 1 or 2
  4. Coriander leaves - few
  5. Salt to taste
  6. White Pumpkin / Pooshinkayi / Budkumbalakayi - 1/2 kg or Cucumber cubes
  7. Curds / Thair / Mosaru - 3/4th cup
  8. Pachmalaka / Hasimensinakayi / Green chillies - 2 or 3
  9. Kothambri soppu /Coriander leaves - 2 tbsp
  10. Peryangayum/Hing/Asafodia a pinch
  11. Thenga/Thenginaturi/Coconut - 1/2 cup
  12. Manje/Harshina./Turmeric powder - 1/2 tsp
  13. Kadag / Sasive / Mustard seeds - 1/2 tsp
  14. Kadale / Hurkadale /Dalia split - 2 tbsp
  15. Water - 1/4 Cup

Instructions

  1. Wash dal and soak it for 2 hours.
  2. Grind dal , coconut, chillies and coriander make a thick paste. Take a small portion and make a dumpling shape.
  3. Place them in to the idli stand before place the mixture grease oil in to the idli stand keep it in the pressure cooker without putting pressure cooker weight for 8-10 mins.
  4. Wash and remove the skin, cut into pieces and chop them into cubes. Then parboil for 5-8mins and turn off the stove.
  5. Grind the morekolumb ingredients except pumpkin grind into a smooth puree.
  6. Add masala to the cooked pooshankayi and salt, bring into boil for few minutes.
  7. Allow it to cool completely then add curds stir well add lentil dumplings serve with hot plain rice.

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