Green Squash (Lauki) paruppu urundai More kuzhambu (in buttermilk sauce)

Name: Green Squash (Lauki) paruppu urundai More kuzhambu (in buttermilk sauce)
Total time: 2700 s
Yield: 6 servings
Cuisine: Indian
Ingredients: To make the dumpling/ utundai:; 3 cups Grated squash; 1/4 cup Coriander leaves, finely chopped; 2 cups besan flour; 1/2 c Rice flour; 1 tablespoon Baking soda; 1 tablespoon Chili powder; 1 tbsp Spice powder (coriander, carum, Cumin roasted and powdered; 1 tablespoon Crushed ginger and garlic; Salt as required; buttermilk sauce/gravy:; 2 cups Yogurt; Paste :1 tablespoon Coriander seeds; 1/2 Fenugreek; 3 Green chili; 1 inch Ginger; 1 cupCoconut pieces; seasoning:; 2 tablespoons sesame seed oil; 1 tablespoonMustard; 1/2 tsp asafetida powder; 1 tablespoon Cumin seeds; 1/2 cup Curry leaves

Lakshmi Sridharan Ph D @cook_19872338

USA

this is South Indian Tamil Brahmin recipe; actually deconstructed my mother's recipe. health, flavorful and tasty. My good neighbor Neeliamma gave me the squash. Today is Tamil New year's day. On festive days we make morekuzhambu. Health benefits of green squash (lauki), :
Low in calories, making it ideal for weight management.
Rich in water content, aiding in hydration and digestion.
Contains antioxidants that help combat oxidative stress.
High in fiber, promoting healthy digestion and preventing constipation.
Packed with vitamins C and B, supporting immune function and energy levels.
May help regulate blood sugar levels, beneficial for diabetics. #CA26 #summer_resh #Lauki

Lakshmi Sridharan Ph D @cook_19872338

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Ingredients

45 mins

6 servings

To make the dumpling/ utundai:
3 cupsGrated squash
1/4 cupCoriander leaves, finely chopped
2 cupsbesan flour
1/2 cRice flour
1 tablespoonBaking soda
1 tablespoonChili powder
1 tbspSpice powder (coriander, carum, Cumin roasted and powdered
1 tablespoonCrushed ginger and garlic
Salt as required
buttermilk sauce/gravy:
2 cupsYogurt
Paste :1 tablespoon Coriander seeds
1/2Fenugreek
3Green chili
1 inchGinger
1cupCoconut pieces
seasoning:
2 tablespoonssesame seed oil
1tablespoonMustard
1/2 tspasafetida powder
1 tablespoonCumin seeds
1/2 cupCurry leaves
side dish

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Steps

45 mins

1

Make a checklist. Keep the necessary items nearby.
2

Make a checklist. Keep the necessary items nearby.
3

Grate the squash
4

Place the grated squash in a bowl. Add besan and rice flour, salt, chili powder, spice powders, ginger garlic paste, baking soda, finely chopped onion, coriander leaves, little water and knead well by hand and make small balls. Put ¼ cup of rice flour on a plate, roll the balls in the flour and coat them.
5

Place the balls on an idli plate and steam them like you would steam idli, on high heat for 10 minutes. Place the cooked balls on a plate.
6

Soak the ginger in a tablespoon of hot water. Crush to make
Make a paste. Fry the paste ingredients in a pan over medium heat until aromatic. Soak fried ingredients in water for 10 minutes. Blend in a blender With ginger and coconut to make a smooth paste.
7

Whisk together the yogurt and 2 cups of water in a bowl to make buttermilk. Mix in 2tbsp besan and whisk. Buttermilk will not curdle if you add besan..
Heat oil in a heavy bottomed pan over medium heat, add mustard seeds, cumin seeds and saute. Add curry leaves and turmeric powder. Set aside half of the spices for garnishing. Reduce the heat. Add the buttermilk mixture. continue cooing over low heat, bring it to boil, add the paste and mix. If the gravy is thick, add 2 cups of water.
8

Add the balls. Cook on low heat for another 5 minutes. Then add salt, stir and turn off the stove.
9

Flavorful and nutritious paruppu urundai morekuzhambu/ buttermilk gravy is ready. Taste and serve. Transfer to a serving bowl. Add the prepared seasoning on top. Paruppu urundai morekuzhambu with rice, and friedpappadam taste divine..
10

Tip: Tips for soft balls: Steaming them will not make them soft. Drop the balls one by one into the boiling water. Once the balls float to the top, remove them with a slotted spoon and drop them into the buttermilk mixture. Let them sit in the boiling mixture for a few minutes. you can remove the balls from the kuzhambu and place them on a plate. You can serve them separately or along with morekuzhambu

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Lakshmi Sridharan Ph D @cook_19872338

on April 13, 2026 20:41

USA

I am a scientist with a Ph.D from University of Michigan. Ann Arbor. I also have a M. SC from University of Madras. Enjoy sharing my knowledge in science and my experience in gardening and cooking with others. I am a free lance writer, published several articles on Indian culture, traditions, Indian cuisine, science of gardening and etc in National and Inernational magazines. I am a health food nut. I am passionate about photography