I have been meaning to post the recipe for Idiyappam for the longest time, but it was always on the back burner. This week’s Foodie Monday Blog Hop theme of Steamed Dishes came as the perfect vehicle for me to post this recipe. In addition, because I am trying to incorporate millets into my diet, I decided to post the recipe for Ragi Idiyappam.
I love Idiyappam because it is so light and yet filling. It is, in fact, my preferred breakfast when I am in Tamil Nadu or Kerala on vacation. I love eating it with sweetened milk or sweetened Coconut milk. On days when I want a savoury accompaniment, I eat it with Vegetable Kurma or Vegetable Stew, or spicy Sherva.
I chose to make Ragi Idiyappam because Ragi (Finger Millet) is easily available and is very nutritious. Ragi is also known for its cooling properties and is one of the best sources of Calcium. In fact, Ragi Ambli is a very popular breakfast in South India while Ragi Rotti and Ragi Sangati/Ragi Mudde is commonly eaten for lunch.
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.
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.
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.