Saturday, November 24, 2007

Paruppu Urundai Morkozhambu

This is a typical South Indian gravy dish with curd base and steamed lentil balls (Paruppu urundai) and white pumpkin pieces.

Ingredients for the Paruppu Urundai: 
80 ml Toor dal
80 ml Channa dal
4-5 round red chillies (If long chillies, use fewer)
6 or 8 curry leaves

Soak the above in hot water for about 30 minutes and grind coarsely with required salt. Heat 1 tsp of oil in a pan, add the ground mixture and saute till all the water evaporates. Make balls slightly smaller than a lemon and steam them for ten minutes. The steamed balls should be firm to touch. If not properly steamed, the same will disintegrate in the gravy.

To Grind:
1 tablespoon channa dal
1 teaspoon jeera
1 teaspoon coriander seeds

Soak the above in hot water for about 30 minutes Grind the same with:-
1" ginger
3-4 green chillies
2 tablespoon grated coconut
1 teaspoon raw rice grains

Keep aside.

For the Gravy:
500 ml curd (I prefer non-sour curd)
1 cup cubed white pumpkin pieces

For Seasoning: oil, mustard, curry leaves

Heat 1 tsp oil in a pan, add half tsp. mustard seeds and 10 curry leaves. After the mustard seeds crackle, add the pumpkin pieces, a pinch of turmeric powder. Saute for a minute and add 2 cups of water and salt for the vegetable alone and cover and cook till vegetable is done. Beat the curd and mix the ground masala in it and add it to the vegetable with enough salt. Stir well and heat on low fire. When the gravy heats up and starts to froth, add the lentil balls. Mix well and remove from fire in a couple of minutes. The gravy should NOT boil. Serve with rice and fried appalam/ pappadam.

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