To begin making the Paruppu Urundai Mor Kuzhambu Recipe, first prep all the ingredients and keep aside. 

Our first step is to make the Urundai which is the dal dumplings. Soak the toor dal along with dry red chilli for an hour in warm water.

Drain all the water, and grind the soaked dal along with the turmeric powder, salt and asafoetida to a smooth mixture. Make small lemon sized balls of Urundai mixture and steam them in an idli steamer on high heat for 10 minutes. Once done let it cool and keep it aside.

Meanwhile grind coconut, green chilli, rice flour and cumin seeds in a mixer to a smooth paste by adding 1/2 cup warm water. Add the curd to the coconut mixture and blend again. Keep aside.

Heat oil in sauce pan; add the mustard seeds, red chillies and urad dal. Allow the dal to crackle and turn golden brown and crisp. Add the curry leaves, the yogurt and curry mixture 2 cups of water, salt and turmeric powder. Bring this mixture to a roaring boil.

Slowly add the steamed toor dal dumplings into the mor kuzhambu and allow it to boil for about 3 to 4 minutes, until you notice the dumplings come floating to the top. Once done, turn off the heat and check the salt to taste and adjust accordingly.

Transfer the Paruppu Urundai Mor Kuzhambu to a serving bowl and serve hot.

Serve the Paruppu Urundai Mor Kuzhambu along with Steamed rice, Dollop of ghee and a Pavakkai Poriyal Recipe by the side for lunch or dinner.