It is healthy mor kuzhambu made with venthayakeerai, thuvaram paruppu and curd as base. Here comes the recipe.

Ingredients:

For paruppu urundai:

• 1/2 cup – Red gram / Thuvaram paruppu / Toor dhal
• 1/4 cup – Fenugreek leaves / Venthaya keerai / methi leaves
• 2 nos – Dry red chillies (as needed)
• 1/4 tsp – Turmeric powder
• 4 or 5 nos – Curry leaves
• 2 or 3 pinches – Asafoetida / Perungayam
• Salt as needed

For mor kuzhambu:

• 2 cups – Curd / Yogurt
• 3 tbsp – Coconut grated
• 1 or 2 nos – Green chillies (as needed)
• 1 tsp – Cumin seeds
• 1 tsp – Rice flour
• Salt as needed

Seasoning:

• 2 tsp – Oil
• 1/4 tsp – Mustard seeds
• Few curry leaves

Preparation method:

For paruppu urundai:

1. Soak thuvaram paruppu for 1 hour. Transfer soaked thuvaram paruppu to a mixer jar along with dry red chillies, turmeric powder, curry leaves, asafoetida and required salt, grind to a coarse paste without adding water.
2. Heat a pan, add ground paste and saute for 3 to 4 mins (that helps to absorb excess water).Finally add chopped venthaya keerai, saute for few seconds and switch off the stove. Allow them to cool.
3. Make gooseberry sized balls and place them in a idly platter, steam for 5 to 7 mins. Set aside.

For mor kuzhambu:

1. Take a mixer grinder, add curd, coconut, green chillies, cumin seeds, rice flour and required salt. Grind them and set aside.
2. Heat oil in a pan, season with items given for seasoning. Now add curd mixture along with 1 cup water and allow them to boil. Now add the balls slowly and allow them to cook until balls float on top. Venthaya keerai paruppu urundai mor kuzhambu is ready and serve hot with white rice.

Notes:

• You have to saute thuvaram paruppu mixture before making balls. Sautéing helps absorbing excess moisture in them.
• You can increase or decrease number of dry red chillies and green chillies according to your taste. Mine was very spicy so I used one each for my mor kuzhambu.