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Paruppu Urundai Mor Kuzhambu (Steamed Lentil Balls in Yogurt Gravy)
 In any way you use it, it will be the star of your menu.To complement this, you can make a regular Keerai Masiyal. It is kind of a long proceedure, but well worth the effort. Since the main ingredient is Dal or lentils, it is a very healthy meal filled with proteins. Paruppu Urundai To make around 20 balls: Toor Dal -- 2 cups Hing -- 1/2 Teaspoon Green Chili -- 4 to 5 Red Chili -- 3 to 5 Salt -- 1 to 1 1/2 teaspoons Soak 2 cups toor dal, or (1 cup toor, 1 cup channa) for 2 to 3 hours. Similar to making the Paruppu Usili, you start by draining the dal of any water and grinding it with hing, and the chillies, and salt and grind to a coarse to smooth paste. You can add a little water and make a LITTLE runny. (this is where it is a little different from the Usili, for Usili the dal paste should be dry). Oil - 2 Teaspoons Mustard - 1 Teaspoon Curry Leaves -- 2 strands ---> In a kadai, take the oil, add the mustard, curry leaves, and add the dal mixture and saute till it becomes a little thick. ---> Switch off the stove and wait till you can handle the heat of the dal mixture. ---> In a vessel, brush it with some oil so that the balls wont stick to the bottom of the vessel. ---> Now, take about a tablespoon of the dal mixture and make a ball and arrange in the oil brushed vessel. ---> Put the vessel (with all the balls) in a pressure cooker and steam it in a pressure cooker without the weight for 15 to 20 minutes on a medium flame. ---> After you switch off the cooker, take the balls out (so they don't end up sticking together,and let cool. ---> In whatever gravy you choose to float them, put them in that and eat while it is hot... Mor Kuzhambu... (Nagini Style) This time, I chose the Mor Kuzhambu to be the gravy. There are over 15 kinds of Mor Kuzhambu, this one is called Nagini Style, named after Mrs Nagini Kumar , my aunt Mrs Subha Raman's friend. It is made with yogurt, Coconut, Red Chili, Fenugreek. You need about 4 to 5 cups of the kuzhambu for the 20 balls to float. Yogurt -- 3 to 3 1/2 cups Red Chili - 3 Fenugreek - 3/4 th teaspoon Coconut - 1/4 cup ---> Roast the fenugreek and red chili in a bit of oil until the fenugreek turns a rosy color. ---> When it cools, add this to the coconut and make a smooth paste in a mixer. ---> Blend the yogurt well, with water and make it like a thick soup. ---> Add the masala you made with coconut and heat on a low flamed stove, and be careful so that this doesnt curdle. ---> Give a tadka to this with oil, mustard, curry leaves and red chili and hing. Enjoy with hot rice. Paruppu Urundai Rasam My niece Sandhya is allergic to coconut, so I put some of the balls in rasam so she also could enjoy them. For the rasam, you generally make what is called a "Gottu Rasam" or as my patti (Grandma) calls it a mottai rasam :) This is made with Tamarind water, rasam powder, salt, turmeric powder and a tadka with mustard and red chili, Tomatoes are optional in this kind of rasam, but I added them, since Sandhya loves tomatoes.. Tamarind -- about half a table spoon of raw tamarind water - 2 cups Rasam Powder - 1 teaspoon Turmeric Powder - 1/2 teaspoon Hing - 1/4 teaspoon Salt - as needed Oil - 1/2 teaspoon Curry leaves - 4 to 5 leaves Red Chili - 1 or 2 ---> Soak tamarind in 1 and 1/2 cup warm water and extract all the pulp ---> In a vessel add the tamarind water, rasam powder, salt, hing, cut tomotaes, turmeric powder and bring to boil on a slow medium flame. ---> Once the tomatoes have cooked, add the remaining water in a way that adds some froth to the rasam and wait till it comes to a boil. --->Once the rasam is frothy on top, switch off the stove and give the tadka, with oil, mustard seeds and red chili.  related searches : Paruppu
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