Dedicating to my wonderfully talented paternal grandmother, here is one of her lip-smacking recipe that my grandfather, I, my husband, and my cousin really love. I am more than sure, you would just grow passionate about this, too.
In this heat, when most people are wondering what to do in their free time, why not try an unconventional south Indian dish?
I am a novice in cooking and presenting recipes, but I am extremely fond of the traditional dishes my grandmother prepares. Over the days, time may have changed and generations gap may have grown but her method has not changed at all, and the taste remains authentic. Though most people have heard of the dish, not many are able to deliver this authentic taste. My husband still adores and goes into a parallel universe just hearing the name, as this was the first dish he ever tasted at my place.
Hailing from Panangatri, Kerala, my grandmother calls this Paruppu Urundai Sambar, most people call it Paruppu Urundai Kozhumbu (or in English, Dal Dumpling Gravy). This is the classic Palakkad Iyer Style recipe that does not have the traditional way of cooking Sambar, in fact it bars using Sambar Powder. It would be amazing to have you all try this recipe and hear your feedback. I am sure, you would also love the dish as much as my husband does.
Ingredients: Following is ideal for 2-3 people, it’s advisable to calculate accordingly.
Toor Dal – 1 ½ cup
Raw rice – One handful
Kashmiri Red Chili (or Sun Dried Chili) – 5 to 7 (depending on how spicy you wish the dish to be)
Coconut – One half (Grated)
Cooking oil – half cup
Asafoetida (Hing or Peringayam) – ½ teaspoon
Mustard Seeds (Rye or Kadugu) – One teaspoon
Fenugreek Seeds (Methi or Vendhayam) – One teaspoon
Red Chili powder – One tablespoon
Turmeric Powder – One tablespoon
Salt – to taste
Cooking Oil (Preferably coconut oil or Gingelli Oil) – 5 tablespoons
Tamarind ball – One lime sized
Curry Leaves – One Twig
For the Dal Dumplings –
Soak the Toor Dal, rice, and Kashmiri Chilis (4 – 6, depending on the spiciness required) for an hour. Blend these in a mixer. Halfway through the blending, add the grated coconut, a pinch of salt, and ¼ tablespoon of asafoetida. Blend till the mixture is smooth.
Heat a wok with 2 – 3 tablespoons of oil (Usually, Kerala style food is cooked in either coconut oil or Gingelli (which is also sesame) oil). Pour the blended mixture into the wok and add the remaining asafoetida (for a wonderful appetite stimulating aroma) and stir until it becomes hard like a dough.
Keep a handful of the dough aside. Make small balls from the rest of the mixture.
For the Sambar –
Soak the tamarind ball in hot water for a few minutes. Make a paste of this soaked tamarind.
In a pan, add the mustard seeds, fenugreek seeds, and one chili, to about 2 – 3 tablespoons of oil. Transfer the tamarind paste. Add 2 cups of water.
As the paste comes to a boil, add the turmeric, salt and red chili powder. Then add the portion of the dough that was initially set aside. Mix well to get a beautiful color.
Slowly add each dumpling and stir cautiously without breaking them. Boil these dumplings. (Tip – to check if the dumpling is boiled, remove one of the dumplings. If it stays intact and the texture is soft, the dumplings are boiled).
I am sure the two to three hours you invest in this mouthwatering recipe would be a productive one to many, especially for those who love Culinary and trying new dishes. I am sure you would not mind trying this for your Kitty Parties, Social Gatherings, or just as a Sunday lunch.
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