Paruppu Urundai Mor Kuzhambu from Tamil Nadu

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 Kuzhambu that I had posted last year.

The main difference between the two dishes is the source of tangy taste; Paruppu Urundai Kuzhambu uses 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 . 

Paruppu Urundai Mor Kuzhambu
Paruppu Urundai Mor Kuzhambu

How to Make Paruppu Urundai Mor Kuzhambu

Serves: 4

Soaking Time: 2 hours

Cooking Time: 45 Minutes

Ingredients for the Paruppu Urundai

  1. Tuvar Dal or Split Pigeon Pea – 2/3 Cup
  2. Red Chillies – 4
  3. Turmeric – 1/4 tsp
  4. Asafoetida – A Large Pinch
  5. Salt to Taste

Ingredients for the Mor Kuzhambu

  1. Yogurt, Dahi – 1 Cup
  2. Grated Coconut  – 1/3 cup
  3. Rice Flour – 1 tsp
  4. Green Chillies – 3
  5. Turmeric – 1/4 tsp
  6. Sesame Oil – 1 tbsp
  7. Mustard Seeds – 1 tsp
  8. Fenugreek Seeds – 1/4 tsp
  9. Curry Leaves – A Few
  10. Salt to Taste

Method to Make the Paruppu Urundai

  1. Wash and soak the Tuvar Dal in 2 cups of water for 2 hours.
  2. Drain the water and leave the soaked Tuvar Dal in the colander for about 15 minutes to drain completely.

    Paruppu Urundai Kuzhambu - Drain the Soaked Dal
    Drain the Soaked Dal
  3. Add the soaked dal to the grinder.
  4. Add salt, red chillies, turmeric, and asafoetida.

    Paruppu Urundai Kuzhambu - Grind the Dal, Red Chilli, Turmeric and Salt
    Grind the Dal, Red Chilli, Turmeric, Asafoetida, and Salt
  5. Grind to a coarse paste.

    Paruppu Urundai Kuzhambu - The Ground Paruppu Urundai Paste
    Paruppu Urundai Kuzhambu – The Ground Paruppu Urundai Paste
  6. Add the paste to a cold wok or Kadhai.

    Paruppu Urundai Kuzhambu - Dry Roast the Paste
    Dry Roast the Paste
  7. 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.

    Paruppu Urundai Kuzhambu - The Roasted Paste
    Paruppu Urundai Kuzhambu – The Roasted Paste
  8. Let the paste cool.
  9. Divide the paste into 12-16 equal portions.
  10. Roll each portion into a ball (urundai).

    Paruppu Urundai Kuzhambu - Make the Urundai
    Make the Urundai
  11. Set aside the Paruppu Urundai.

Method to Make the Paruppu Urundai Mor Kuzhambu

  1. Beat the yogurt till smooth.
  2. Add 2/3 cup water to the yogurt and whisk well.
  3. Add salt and turmeric.
  4. Set aside.
  5. Using a little water, grind the grated coconut, green chillies, and rice flour to a smooth paste.
  6. Add the coconut paste to the yogurt and mix well.
  7. In a large vessel or wok, over medium heat, heat the sesame oil.
  8. Add the mustard seeds and wait till they splutter.
  9. Add the fenugreek seeds and stir-fry till they just start to change colour.
  10. Add the curry leaves and split red chillies.
  11. Stir-fry for a few seconds.
  12. Turn the heat down to low.
  13. Add about 1/4 cup water.
  14. Add the spiced yogurt gravy.
  15. Turn up the heat to low-medium and let the yogurt gravy simmer.
  16. Add the Paruppu Urundai to the simmering gravy. The Paruppu Urundai will sink to the bottom.
  17. 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.
  18. Turn off the heat.
  19. Add salt and mix well.
  20. Serve Paruppu Urundai Mor Kuzhambu with steamed rice.
  21. Enjoy!
Paruppu Urundai Mor Kuzhambu
Paruppu Urundai Mor Kuzhambu

Notes:

  • 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.

Therattipal | Palkova – Gokulashtami Recipe

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.

Therattipal or Palkova

How to Make Therattipal or Palkova

 

Pal Therattipal or Palkova
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Therattipal | Palkova - Gokulashtami Recipe
Prep Time
5 mins
Cook Time
2 hr
Total Time
2 hr 5 mins
 
Therattipal or Palkova is essentially milk reduced to a solid and sweetened with sugar. It is popularly made on Diwali and Gokulashtami.
Course: Dessert
Cuisine: Indian
Servings: 1 .5 Cups
Author: Aruna
Ingredients
  • Milk - 1 Litre Full-fat milk preferred
  • Cup Sugar - 1/4
  • tsp Cardamom Powder - 1/8   optional, I did not use any
Instructions
  1. In a heavy-bottomed vessel, boil the milk.
  2. Turn the flame down to medium, and continue to simmer the milk while stirring constantly. You have to stir constantly. Otherwise, it will burn.
  3. Keep scrapping the milk solids that form along the wall of the vessel and mixing it back into the milk.
  4. Cook the milk till it becomes very thick and almost solid.
  5. Turn the flame to low.
  6. Add the sugar and mix well. At this point, it will become a bit more liquid again because of the water in sugar.
  7. On a low flame, keep cooking the mix while stirring constantly till the water from the sugar disappears and the Therattipal comes together.
  8. Remove into a plate or bowl and let it cool. I always do this otherwise it continues to cook in the hot vessel.

 

Palkova or Therattipal

 

Mammidi Allam Mukkalu or Manga Inji

Mammidi Allam Mukkalu, Manga Inji, Mango Ginger pieces in lemon juice along with some green chillies

Mammidi Allam Mukkalu! The very term makes my mouth water. Mammidi Allam (also known as Manga Inji or Mango Ginger) is a special type of ginger that has the aroma of raw mangoes.

The simplest way to enjoy it is to pickle it for a day or two in lemon juice with some green chilly pieces. The result is a tangy, spicy pachadi that is a phenomenal side dish for Majjiga Annam (Curd Rice/Thayir sadam) or Mudda Pappu Annam (Plain Boiled Tuvar Dal and Rice).

How to Make Mammidi Allam Mukkalu or Manga Inji

Mammidi Allam Mukkalu, Manga Inji, Mango Ginger pieces in lemon juice along with some green chillies
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Mammidi Allam Mukkalu or Manga Inji
Prep Time
10 mins
Total Time
10 mins
 
Mammidi Allam or Manga Inji is a special type of ginger that has the aroma of raw mango. This simple recipe celebrates the taste of this wonderful root.
Servings: 1 Cup
Author: Aruna
Ingredients
  • 200 Gms Mammidi Allam or Manga Inji
  • 6 to 8 Green Chillies
  • 6 to 7 Lemons
  • Salt to Taste
Instructions
  1. Wash and peel the Mammidi Allam.
  2. Chop into small pieces. You could even julienne it.
  3. Chop the green chillies to fine pieces.
  4. Mix the chopped ginger, green chillies, and salt.
  5. Add the lemon juice and mix well.
  6. Store in a clean, dry glass or ceramic jar.
  7. Let it pickle for 2 or 3 days.
  8. Serve with curd rice, or with plain hot rice and a little sesame oil.
Recipe Notes

You could add a pinch of turmeric and some red chilli powder, if you so wish.

 

Mammidi Allam Mukkalu or Manga Inji

Arisi Upma: Fragrant, Spicy Rice Rava Upma from Tamil Nadu

Arisi Upma - Rice Rava Upma from Tamil NaduRice Rava Upmas are very popular in South India. I have already written about Uppu Pindi and Biyyam Rava Challa Upma or Majjiga Upma from 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 - Rice Rava Upma from Tamil Nadu
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Arisi Upma - Spicy Rice Rava Upma from Tamil Nadu
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 
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.
Course: Mains, Snack
Cuisine: Indian, Tamil Nadu
Servings: 4
Author: Aruna
Ingredients
  • 1.5 Cups Rice
  • 1/2 Cup Tuvar Dal
  • 1 tsp Pepper
  • 1 tsp Cumin Seeds
  • 1/4 Cup Grated Coconut
  • 1 tbsp Udad Dal
  • 1 tbsp Chana Dal
  • 1 tsp Mustard Seeds
  • 3 or 4 Red Chillies
  • 2 Large Pinches Asafoetida or Hing
  • 1 + 1 tbsp Coconut Oil + Sesame Oil - 1 tbsp Substitute 2 tbsp cooking oil
  • 4.5 Cups Water
  • A Few Curry Leaves
  • Salt to Taste
Instructions
Method to Make the Rava for Arisi Upma
  1. Mix the rice, tuvar dal, pepper, and cumin seeds.
  2. Grind or pulse them together to a coarse powder.
Method to Make Arisi Upma
  1. Heat a heavy-bottomed pan or tava.
  2. Add the coconut+sesame oil or cooking oil.
  3. Add the mustard seeds and wait till they splutter.
  4. Add the udad dal and chana dal.
  5. Fry till golden brown.
  6. Turn down the heat.
  7. Add split red chillies, asafoetida and curry leaves.
  8. Stir-fry for a few seconds.
  9. Add 4.5 cups of water.
  10. Over medium heat, heat till the water starts to simmer.
  11. Add salt and grated coconut.
  12. While stirring constantly, add the spiced rice rava.
  13. Mix well.
  14. Cover and cook well while stirring every few minutes. The Arisi Upma is done when all the water is absorbed and the rice is cooked.
  15. Serve the Arisi Upma hot by itself or with Kathirikai Gojju (Brinjal Gotsu).
Recipe Notes

Do try to make Arisi Upma in the Coconut+Sesame Oil. These oils lend a unique flavour.

Do ensure that you cook this over medium flame, otherwise the water will evaporate but the Arisi Upma will remain raw.

If you need more water, use a little hot water at a time. Too much water and it will turn gluggy.

Mix it regularly so that the Upma does not stick to the bottom and burn.

 

Ragi Sangati, Ragi Mudde or Ragi Kali

Ragi Sangati - Andhra Style Ragi Mudde or Ragi Kali

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 is very 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.
  •  Try Pulihora Pulusu or Hitikida Avarekalu Huli as an accompaniment to Ragi Mudde.

How to Make Ragi Sangati, Ragi Kali, or Ragi Mudde

Ragi Sangati - Andhra Style Ragi Mudde or Ragi Kali
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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.
Course: Main
Cuisine: Andhra Pradesh, Indian, Karnataka
Servings: 4
Author: Aruna
Ingredients
  • 2/3 Cup Ragi Flour
  • 1 tbsp Rice
  • 1.75 Cups Water
  • Salt to Taste
Instructions
  1. One a medium flame, boil the water with the rice till the rice is cooked.
  2. Add salt and mix well.
  3. Lower the flame.
  4. Add ragi flour and mix well.
  5. Continue to cook on low heat while stirring till the dough comes together as a ball.
  6. Turn off the heat and let it cool for 2-3 minutes.
  7. Wet your hand using cold water.
  8. Quickly divide the Ragi Sangati dough into 4 parts.
  9. Roll each part of Ragi Sangati into a ball.
To Serve the Ragi Sangati
  1. Make a small indent in the Ragi Sangati mudda.
  2. Add some ghee into the indent.
  3. Serve with any dal or chutney. I ate this with Tomato Pappu and Beerakaya Pachadi.
Recipe Notes

I used a short-cut. I used steamed rice that I had and used just 1.25 cups of water. This worked beautifully.

To make Ragi Mudde or Ragi Kali, omit the rice and use just 1.25 cups of water.