A fancy name for a traditional dish.Its 'Pidichay palidha' as we call it or ' Paruppu urundai kuzhambu' in Tamil .Instead of using veggies as in the regular morekuzhambu/Palidha, I'm going to use lentil dumplings.The taste is so yummmm and its my dads fav food.
For the dumplings:
Gram dhal/Kadalai paruppu-1/2 a cup
Toor dhal/thuvaram paruppu - 1/4 cup
Urad dhal/ulutham paruppu -1 teaspoon
Red chillies -5[More if u like it spicy]
Oil - 1 tablespoon
Gram dhal-1/2 teaspoon
Curry leaves - a few
Salt to taste
1.Soak the dhal and the chillies for 4 hours.
2.Drain completely and grind them without adding water or sprinkling very little water
3.The resulting paste should neither be too smooth or coarse.
4.Heat oil in a pan and put in the seasonings.
5.When they crackle and the dhal turns brown,add the ground paste ,salt and mix well.
6.Cook for 5-8 minutes ,stir so that it does not stick to the bottom of the pan/get charred.Remove from flame and let it cool.
7.Take a lump of this paste and shape into oblong or balls.[This measurement of dhal yeilds 10-12 oblongs]
8.Arrange them on a steamer or iddli cooker and steam for 15 minutes.[I used the traditional iddli cooker that uses cotton cloth on the idli plates]
9.Remove from heat and keep aside.
Sour /Fresh curd – 2 cups
Turmeric powder – ½ teaspoon
Besan [Bengal gram flour]- 2 tablespoon
Salt to taste
Mustard seeds – ½ teaspoon
Fenugreek seeds – ½ teaspoon
Asafoeteda – a pinch
Curry leaves -a few
Coconut oil / Sunflower oil – 1 Tablespoon
Grind to a smooth paste :
Green chillies- 5
Ginger – 1” piece
Grated coconut – 5 tablespoons
Jeera – ½ teaspoon
1. Beat curd well adding salt and turmeric powder .
2. Heat oil in a pan and add the seasonings
3. When they crackle ,add the beaten curd,ground paste.
4.Put in the steamed dumplings.
5. Add a little water to the besan and keep aside.
6. When the curd mixture comes to a rolling boil, blend in the besan paste. The mixture will thicken on boiling.
Labels: Yumm Yoghurt