Paruppu Urundai Mor Kuzhambu is a specialty from Tamil Nadu. It is essentially steamed lentil balls in a coconut-spiced yogurt gravy and a variation of the Paruppu Urundai Kuzhambuthat I had posted last year.
The main difference between the two dishes is the source of tangy taste; Paruppu Urundai Kuzhambuuses tamarind while Paruppu Urundai Mor Kuzhambu uses sour yogurt. Each is delicious in its own way and so I make both alternately.
I actually can eat either of these dishes as a meal by itself, especially the Paruppu Urundai Mor Kuzhambu .
How to Make Paruppu Urundai Mor Kuzhambu
Soaking Time: 2 hours
Cooking Time: 45 Minutes
Ingredients for the Paruppu Urundai
Tuvar Dal or Split Pigeon Pea – 2/3 Cup
Red Chillies – 4
Turmeric – 1/4 tsp
Asafoetida – A Large Pinch
Salt to Taste
Ingredients for the Mor Kuzhambu
Yogurt, Dahi – 1 Cup
Grated Coconut – 1/3 cup
Rice Flour – 1 tsp
Green Chillies – 3
Turmeric – 1/4 tsp
Sesame Oil – 1 tbsp
Mustard Seeds – 1 tsp
Fenugreek Seeds – 1/4 tsp
Curry Leaves – A Few
Salt to Taste
Method to Make the Paruppu Urundai
Wash and soak the Tuvar Dal in 2 cups of water for 2 hours.
Drain the water and leave the soaked Tuvar Dal in the colander for about 15 minutes to drain completely.
Add the soaked dal to the grinder.
Add salt, red chillies, turmeric, and asafoetida.
Grind to a coarse paste.
Add the paste to a cold wok or Kadhai.
Dry roast the paste till the raw smell disappears and the paste dries out just bit. Do not fry the paste too much because then the Urundai will be rock hard.
Let the paste cool.
Divide the paste into 12-16 equal portions.
Roll each portion into a ball (urundai).
Set aside the Paruppu Urundai.
Method to Make the Paruppu Urundai Mor Kuzhambu
Beat the yogurt till smooth.
Add 2/3 cup water to the yogurt and whisk well.
Add salt and turmeric.
Using a little water, grind the grated coconut, green chillies, and rice flour to a smooth paste.
Add the coconut paste to the yogurt and mix well.
In a large vessel or wok, over medium heat, heat the sesame oil.
Add the mustard seeds and wait till they splutter.
Add the fenugreek seeds and stir-fry till they just start to change colour.
Add the curry leaves and split red chillies.
Stir-fry for a few seconds.
Turn the heat down to low.
Add about 1/4 cup water.
Add the spiced yogurt gravy.
Turn up the heat to low-medium and let the yogurt gravy simmer.
Add the Paruppu Urundai to the simmering gravy. The Paruppu Urundai will sink to the bottom.
Over low-medium heat, continue to boil the Mor Kuzhambu till the Paruppu Urundai float to the top. This is how you know the Urundai are cooked. The Kuzhambu would have also thickened and reduced in quantity at this stage.
Turn off the heat.
Add salt and mix well.
Serve Paruppu Urundai Mor Kuzhambu with steamed rice.
Instead of frying the lentil paste, you can shape the raw paste into balls and steam them as well. If you plan to use this technique, please ensure you are using very little water while grinding the paruppu.
I had intended to make Palkova or Therattipal for Gokulashtami this year but time ran away with me. 🙂 Primarily because I was enjoying a wonderful 5 Concert series in the run-up to Krishna Jayanti. So on Gokulashtami this year I settled for the quick and easy Mosaru Avalakki, Aval Payasam, and Puli Aval.
Then yesterday I made Therattipal (called Palkova in Andhra) primarily because I love it and was so longing for it. Making this 2-ingredient dessert is quite easy. However, it needs loads of patience and stamina (it took me close to 2 hrs to make this) and a tad bit of muscle power for the constant stirring.
There are 2 places I look for Therittipal or Palkova; Aavin in Chennai and at the Vijaya Milk counters in Tirumala. Each is special in its own way; at Aavin it is dark brown and quite caramely in taste, while in Tirumala it is white and quite sweet.
How to Make Therattipal or Palkova
Therattipal | Palkova - Gokulashtami Recipe
Therattipal or Palkova is essentially milk reduced to a solid and sweetened with sugar. It is popularly made on Diwali and Gokulashtami.
Servings: 1.5 Cups
Milk - 1 LitreFull-fat milk preferred
CupSugar - 1/4
tspCardamom Powder - 1/8 optional, I did not use any
In a heavy-bottomed vessel, boil the milk.
Turn the flame down to medium, and continue to simmer the milk while stirring constantly. You have to stir constantly. Otherwise, it will burn.
Keep scrapping the milk solids that form along the wall of the vessel and mixing it back into the milk.
Cook the milk till it becomes very thick and almost solid.
Turn the flame to low.
Add the sugar and mix well. At this point, it will become a bit more liquid again because of the water in sugar.
On a low flame, keep cooking the mix while stirring constantly till the water from the sugar disappears and the Therattipal comes together.
Remove into a plate or bowl and let it cool. I always do this otherwise it continues to cook in the hot vessel.
Rice Rava Upmas are very popular in South India. I have already written about Uppu Pindi and Biyyam Rava Challa Upma or Majjiga Upmafrom Andhra Pradesh.Today, I am bringing you another Rice Rava Upma, this time from the state of Tamil Nadu. Called Arisi Upma, this delicious upma is made out of coarsely ground rice and tuvar dal that has been spiced with pepper, cumin, red chillies, and grated coconut.
What I love about Arisi Upma is that as you make it your home will be redolent with the aroma of coconut oil and spices. The very process of making this upma can make you very very hungry!
I absolutely loved the taste of Arisi Upma and for some reason it also reminded me of the taste of Kodubale.
How to Make Arisi Upma
Arisi Upma - Spicy Rice Rava Upma from Tamil Nadu
Arisi Upma is a simple recipe made of rice rava that also has some tuvar dal. It is spiced with pepper, cumin,coconut, and red chillies. The result is a wonderfully spicy dish that can be eaten as a snack or as a meal by itself.
I am making a concentrated effort to include Ragi into my diet and so have started making Ragi Sangati regularly. Ragi is a miracle food. It is loaded with calcium, fibre, iron, and Vitamin D. As a result, it helps in weight-loss, treating anemia, strengthening the bones, reducing cholestrol, and much much more. It also helps cool the body. In fact, it is very easy to incorporate Ragi into any meal that you wish. You could make Ragi Dosa or Ragi Malt/Ambali for breakfast, or then Ragi Roti, which can be used as an alternative to rotis or chapatis.
If you are a rice eater,try making Ragi Sangati, which can be used in place of rice. Ragi Sangati is very popular in Andhra Pradesh, especially in rural households where it is used as a substitute for rice. It is made by boiling Ragi flour with a touch of salt and a little rice till the mix starts to form a ball (mudda). It is then quickly rolled into a ball with a wet hand and then doused with a dollop of ghee. It can be served with any pappu (dal), pachadi (chutney), or pulusu (sambar) as a side dish.
Ragi Sangati tends to be dense in texture and is best eaten as soon as it is made. It is also an acquired taste, so I would recommend that you start eating it in small steps. Because of its cooling properties, many avoid eating Ragi in cooler weather.
Sangati isvery similar to Ragi Mudde made in Karnataka or Ragi Kali made in Tamil Nadu. The only difference is that while Sangati uses some rice, neither Ragi Mudde nor Ragi Kali has any rice.
How to Make Ragi Sangati, Ragi Kali, or Ragi Mudde
Ragi Sangati | Ragi Mudde | Ragi Kali
Ragi Sangati is essentially Ragi flour and rice boiled in water till it is thick enough to form a ball. It is served with dals, chutneys, or sambar as accompaniment. It is one of the easiest ways of incorporating Ragi into your diet.
Andhra Pradesh, Indian, Karnataka
Salt to Taste
One a medium flame, boil the water with the rice till the rice is cooked.
Add salt and mix well.
Lower the flame.
Add ragi flour and mix well.
Continue to cook on low heat while stirring till the dough comes together as a ball.
Turn off the heat and let it cool for 2-3 minutes.
Wet your hand using cold water.
Quickly divide the Ragi Sangati dough into 4 parts.