Paruppu Urundai Kuzhambu Recipe (Southindian Lentil Dumplings in Spicy Gravy)
Lentil Dumplings are popular across India. The recipe varies according to region, In south we prepare these dumpling gravy in three versions.
The dumpling recipe remains the same where as the gravy recipe changes. We prepare a tamarind gravy or coconut based gravies and add the cooked dumplings to the gravy.
Normally this dish is served with rice or dosa, we can also serve this curry with parotta. I like this curry the next day, the dumplings soak up the spicy curry and is very juicy to eat as it is.
To Prepare Dumplings:
2 Cups Split Chick peas (Channa Dhal)
1 Large Onion washed peeled and finely chopped
Fist Full Mint and Coriander leaves washed and finely chopped
1 Inch Ginger washed peeled and chopped
1 Tsp Fennel
2 Pods Cardamom
1 Inch Stick Cinnamon
8 to 10 Green Chilies add depending as per heat
To Thicken the Curry:
1/4 Cup Coconut
Fist Full Coriander
For the Gravy:
1 Large Onion peeled and sliced
1 Large Tomato washed and chopped into cubes
2 Large Potatoes washed peeled and Cubed
2 Tbsp Green Chilly masala paste
1 Inch Cinnamon
1 Star anise
3 Pods Cardamom
2 Tbsp Oil
1 Tbsp Ghee
Salt as per taste
Click Here for Green Chilly Masala Paste Recipe
Start preparing the dumpling batter first. Wash the split chickpeas thrice soak in enough water for 1/2 hour or until the lentils double in size.
Once the lentils doubled in size drain excess water and reserve. Add spices, chilies and ginger to a mixer jar and grind to form a coarse masala. To the masala add the soaked lentils little at a time and grind till coarse consistency do not add water.
Reserve the batter to a mixing bowl. Add the chopped onions, salt, mint and coriander mix well and form lime size roundels.
Steam cook the roundel dumpling using a colander or in a steam cooker for 15 minutes on low flame. After 15 minutes insert a sharp knife or toothpick the batter should not stick to the object thats when the dumpling is cooked. Reserve the cooked dumplings.
Heat a heavy bottom pot or wok on medium flame to prepare the curry. Add ghee and oil. Once the ghee and oil smokes add whole spices and allow to splutter.
Add onion, tomato and green chilly paste fry till onions and tomatoes soften a bit. Add cubed potatoes coriander and turmeric powder fry till raw flavor from the spices have gone add enough water to cook the potatoes cover and cook till well done.
Once the potatoes have cooked add sufficient water for the gravy along with salt as per taste and the prepared coconut masala stir and bring to rapid boil.
Allow the curry to boil until raw flavor has gone add the prepared dumplings to the gravy stir and reduce for 5 to 10 minutes garnish with lime juice and coriander leaves. Serve hot with steam cooked rice...Enjoy:)