PARUPPU URUNDAI MOR KUZAMBU ( DAL KOFTA KADI )

INGREDIENTS FOR PARUPPU URUNDAI ( DAL KOFTA )

1. Toovar dal                               - 1 cup
2. Red chillies                             - 8 nos
3. Asafetida                                 - ¼ tsp
4. Salt                                          - to taste
5. Grated coconut                        - ¼ cup
6. Coriander leaves                      - a handful
7. Rice flour                                -  1 tsp

FORSEASONING

1. Oil                                            - 1 tbsp
2. Mustard seeds                          - 1 tsp
3. Curry leaves                             - 2 sprigs
4. Green chillies                           - 4 nos ( finely chopped )

INGREDIENTS FOR MOR KUZAMBU

1. Thick curd or buttermilk          - 3 cups
2. Turmeric powder                     - ¼ tsp
3. Salt                                           - as required
4. Curry leaves                             - 2 sprigs

FOR WET GRINDING

1. Fresh grate coconut                   -  1  ½ cups
2. Green chillies                            - 8 nos

FOR SEASONING

1. Oil                                              - 2 tsps
2. Mustard seeds                            - 1 tsp
3. Redchilli                                    - 2 nos
4. Methi seeds                               - 1/4tsp
5. Curry leaves                              - 2 sprigs

METHOD FOR PREPARING MOR KUZAMBU( KADI )

1. Grind all the wet ingredients adding half quantity of the curd
2. Boil the ground masala & simmer for 5 minutes & add the remaining curd & mix well
3. When it comes to boil , garnish with curry leaves & remove from heat & season it with mustard seeds , redchilli , & methi seeds in oil .

METHOD FOR PREPARING KOFTAS

1. Wash & soak toovar dal in water for half an hour .
2. Grind with redchillies , salt ,& asafetida to  a fine paste .
3. Heat oil in a karai & add mustard seeds , finely chopped chillies,curry leaves .
4. Add the ground toovar dal mixture ,one tsp of rice flour & stirtill it becomes thick & slightly changes its colour .
5. Add finely chopped coriander , grated coconut & mix thoroughly .
6. Remove from heat . when cooled make into round balls ( slightly bigger than lemon size ) & steam for about 10 minutes .
7. 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 )
8. The kuzambu can be slightly  watery as these urundais ( koftas ) thickens the dish .
9. 2 or 3 urundais ( koftas ) can also be  mashed & added for thickening.