Thick slightly little sour buttermilk -1 medium sized vessel
Jeera -1 1/2 tsps
Fresh grated coconut - 1/2 cup
Green chillies - 5-6
Haldi powder (turmeric powder) 1/2 tsp
Curry leaves - few
For the urundais/lentil balls:
1/2 cup -Tuar dal (black gram dal)
1/2 cup - Chana dal (bengal gram dal)
Hing - 1/4 tsp
Whole red chillies - 7-8
Soak the dals in water for 1 hour and the drain the water and put it in the wet grinder along with red chillies, hing and pour little water and grind to a paste.
Take a kadai and season with mustard seeds and pour the paste and little oil and stir till the paste becomes a little semi soft and dry.
Now when the paste is a little hot make small balls with the paste with the touch of rice flour to avoid stickiness.
Now after making the balls place them on a plate or wide vessel and steam cook them.
Moar kuzhambu/Buttermilk gravy
Take a wet grinder and pour the thick buttermilk along with green chillies,jeera, and fresh coconut and grind to a paste.
Now remove the paste from the grinder and pour it in a vessel and pour more thick buttermilk on top of it.
Now add salt,turmeric powder and curry leaves and place it on the gas to heat.
After the froth of the buttermilk starts coming up ,off the gas.Do not heat the buttermilk too much as it tends to curdle.
Now after the urundais/lentil balls are steam cooked in the cooker,remove and put the balls one by one in the moar kuzhambu/buttermilk gravy.
Now season in 1 tsp oil mustard seeds and pour it on the kuzhambu.
The parupu urundai moar kuzhambu is ready for consumption.
You can have it with rice and any curry of your choice.