Lentil Bread Buttermilk Recipe (Lentil Piles in Yogurt Surri)

Step 1: To begin making the Paruppu Urundai Mor Kuzhambu Recipe, we will first pressure cook the toor dal with water, turmeric powder and salt in a pressure cooker for about 2 whistle

Step 2: Once the pressure is released naturally, you can transfer the cooked toor dal into a mixing jar along with garlic, hing, dry red chillis and grind it into a smooth paste

Step 3: Heat a flat skillet with oil, add chopped curry leaves and allow it splutter

Step 4: Add ground dal mixture and mix till it all comes together

Step 5: At the end add chopped coriander leaves and mix well, switch off the flame and keep it aside to cool down

Step 6: Once it cools down, start shaping them into medium sized balls

Step 7: You can keep a vegetable or Idli steamer on with water over the stove

Step 8: Once the steamer is heated up, place the balls inside the steamer and steam them for about 15 minutes till it firms up

Step 9: Meanwhile grind coconut, green chilli, rice flour and cumin seeds in a mixer to a smooth paste by adding water

Step 10: Heat a sauce pan and mix buttermilk and ground coconut paste together, add turmeric powder, salt and bring it to a boil

Step 11: Slowly add the steamed lentil balls into the curry and boil on simmer for about 2 minutes

Step 12: Switch off the heat and keep things ready for tempering

Step 13: Heat a small tadka pan, add oil, once it is heated up add mustard seeds allow it to crackle and add curry leaves and dry red chilli

Step 14: Let it splutter for few seconds and pour this tadka over the curry and serve

Step 15: Serve the Paruppu Urundai Mor Kuzhambu along with steamed rice, dollop of ghee and a poriyal by the side to finish lunch