KEERA (SPINACH) URUNDAI MOR KUZHAMBU

 

We always make mor kuzhambu during important festivals / pandigai (as called in Tamil).  One of the easiest recipes of South India and one of my favourite too.  Mor Kuzhambu is generally made with paruppu urundai or dried salty sundakkai with white pumpkin or okra (bhindi).  My husband likes it with yellow pumpkin for the sweet, sour and salty taste. Here is the recipe with Keera Paruppu Urundai.  I took the recipe from here. You can replace spinach with any greens.  I normally soak all the dals for a minimum of 6 – 8 hours as soaked dals digest faster. 

INGREDIENTS
Sour Curd	3/4 cup
Milk	1/4 cup
Water	3/4 cup
Turmeric Powder	1/4 tsp
Salt	To taste
Soaked Tuvar dal	2 tbsp
To Roast and Grind
Channa Dal	1 tsp
Urud Dal	2 tsp
Fenugreek Seeds	1/2 tsp
Asafoetida (Solid)	A very small piece
Coriander Seeds	1 tsp
Coconut (scrapped)	2 tbsp
Green Chillies	4 - 5
To Temper
Oil	1 tsp
Mustard Seeds	1/2 tsp
Curry Leaves	1 sprig
For Paruppu Urundai
Tuvar Dal	1/2 cup
Whole Red Chilli	4 - 5
Asafoetida	A generous pinch
Keera / Spinach (chopped)	1/2 cup
Salt	To taste
Turmeric Powder	1/4 tsp

 

METHOD

• Take out the stems of the spinach and finely chop the leaves.
• Soak tuvar dal for one hour and strain to remove all the water.  Now, grind the dal (without any water) alongwith whole red chilli into a coarse paste.
• Take it out in a mixing bowl, add chopped spinach, turmeric powder and asafoetida powder and mix well.  Make, small balls of lemon size. 
• Grease idly plate and steam the urundais (balls) for about 10 minutes.
• Heat a few drops of oil in a small pan, roast hing (if using solid) first, then add in channa dal, urud dal, fenugreek seeds, coriander seeds.  Roast till they turn golden brown and emits a nice aroma.  Remove from fire and add coconut and green chillies.  Set aside to cool.
• Cut pumpkin into 1 inch pieces and cook it separately with little salt and turmeric.
• Now, grind the above mixture with soaked tuvar dal (remove all the water) to a paste (little coarse). 
• Whip sour curd, milk and water with a little turmeric and salt.  Put in on fire and when the mixture becomes warm add the steamed paruppu urundai and let it cook till the urundais starts floating.  Do not over cook as the curd will start curdling.
• Temper with mustard seeds and curry leaves. 
• Serve hot with rice.