Paruppu Urundai Kuzhambhu / Lentil Dumpling's in Spicy Tamarind Gravy

This Recipe was of little experimental type. As the Spicy level went up, i managed to add tamarind water, to level up the spicyness. But only to some extent, Tamarind was able to control the spicy. then there i made the mistake of adding Jaggery, to reduce the spicy. but what happened was Jaggery really enhanced the spicy and gave a nice sweet taste too. Actually the original recipe call's for coconut milk or coconut paste. i almost try to avoid coconut milk in gravy .

Paruppu Urundai Kuzhambhu or Lentil's Dumplings in Spicy Tamarind Gravy. Does the title seam's to be so lengthy. But the Preparation don't take so long. Just you need to soak chana dal for an hour before preparing this gravy. Whenever iam in short of vegetable's, i prepare this gravy.

Method for Preparing Urundai or Dumpling's:

• First Soak a cup of chana dal in warm water for an hour.
• Grind it along with 1/2 tsp Fennel/Saunf, 3 Dry Red Chilli, little salt, few Curry leaves and with 2tbsp of water in which it was soaked.
• This should be grinded coarsely with less water.
• Shape the paste into medium sized ball's.
• Microwave it for 3 minute's. (or) Steam them for 4-5 minute's.

Ingredients for the Gravy:

1. Onion-1 finely sliced
2. Tomatoes-2 finely sliced
3. Tamarind- one small lemon size.
4. Jaggery-2 tbsp's
5. Turmeric Powder-1/4 tsp
6. Chilly Powder-2 tsp ( I use Aachi Kuzhambhu Milagaai thool)
7. Corriander Powder-3 tsp
8. Oil - 4tbsp
9. Mustard-1/4 tsp
10. Curry Leaves-10
11. Corriander Leaves- 2tsp

Method:

1. Heat Oil in a Kadaai/ Pan. add mustard seeds, when it makes sound, add curry leaves.

2. Add finely sliced onions and saute it well. Now add Tomatoes and saute it well, till they mix with each other.

3. Soak the Tamarind in a 1.2 cup of warm water for 5 minutes. and squeeze the tamarind and keep it aside.

4. Add little bit of salt, Turmeric powder, Chilli Powder and Corriander powder to the onion-tomato mix in the pan.

5. Add the steamed chana dal ball's to the pan and coat the ball's with the masala.

6. Add Tamarind water and let it boil, add Jaggery here. and close the pan with it's lid and let it sit on low flame for about 5-7 minutes.

7. Add Corriander Leaves to Garnish.

This is best with Hot Rice and for Dosa/Idli even for the next day. as there is no coconut added.

My Friend Gayathri is hosting an event called Manificent Click Contest

Iam sending her this as my entry. Do check in at her place for a variety of dishes.

Now this Goes to Ashwini's Lentil mela and to Dear Nag's The Recipe Diary Contest.

and

Think Spice-Think Fennel, an event formed by Sunita and now hosted by Ivy.

Eggless Chocolate Brownies

Brownies are my all time favorite dessert dish. a slice of brownie topped with a scoop of vanilla ice cream and chocolate syrup drizzled over, makes me go crazy. This time i tried egg less brownies. i substituted egg with condensed milk and orange juice. that is a wrong combination of mixing condensed milk and orange juice, as the milk gets curdled. yes it curdled a bit, but once i added the flour, everything went fine and it resulted in yummy and delicious brownies. I  managed to click step wise pictures, but could not click few steps. excuse me for that.

Kaima Idli

I know, there are many die-hard fans for Saravana Bhavan Kaima Idli's. But iam not a great fan of it because, iam a die-hard fan of Tandoori idli, which is almost similar to kaima idli, except the spicy cashew gravy topped upon it. Soon i will post the recipe of my favo Tandoori Idli.

These Kaima Idli's are real sinful idli's as they are deep fried even after cooked. Sin once a while is excused, i hope.

Ingredients:

Left Over Idli's: 4 [Cut into Square shape]
Onion: 1 [Finely Chopped]
Tomato: 1 [Finely Chopped]
Garlic: 4 [Finely Chopped]
Green Chili: 1 [Finely Chopped]
Green Capsicum: 1/2 [Finely Chopped]
Curry Leaves: 10
CorrianderLeaves: 2tsp [Finely Chopped]
Oil: 1 Cup [To Deep Fry the Idli's]
Oil: 2 tsp [To Saute the vegetables]
Chilly Powder: 1/4tsp [Adjust according to your Spice]
Salt: 1/4tsp
Lemon: 1/2 [juice]

Method:

1. Cut the Idli's in square shape, as shown in picture and Deep Fry Them. If you have refrigerated the left over idli's, you have to get back those idli's to the room temperature before frying.

2. In a Pan, Heat oil, add mustard and let it pop. Now add Finely Chopped Garlic pod's and Curry Leaves and Saute.

3. Add the Onion's and saute it. Add Tomatoes and saute it well, so that it get mixed together with the onion's. add salt, turmeric powder and mix well.

4. Now add the Capsicum and saute them well. add the chilli powder. I preferred to add Kashmiri Chilli Powder, to add a little bit colour to the dish. mix well.

5. Add Your Fried Idli's and mix well with the masala's. add corriander leaves, before switching off the flame.

6. Serve by adding lemon juice over the kaima idli's.

Taste's Best with Onion Raita.

Posting the recipe for kaima idli is a long back dream coming true for me today. Hope you will try this only with left-over idli's. i dont want fresh idli's to take oil bath:)

Enjoy Your WeekEnd!