Mor Urundai Kulambu

We had this for the first time from my best friend's house, few months ago. Myself and my hubby liked it to the core. I wrote down the recipe and prepared it twice or thrice and did not prepare this for months. Today, when I wanted to prepare this, I forgot the recipe. At last, I found the recipe what I wrote and made it. Not only my hubby, his lunch group friends too enjoyed this dish. A big thanks to my friend..!!!!

Do try this, and you will love this, as we did..

Ingredients

For the coconut paste

• Coconut - 1/2 cup
• Fried gram dal / Pottu kadalai - 1 tblspn
• Green chillies - 2
• Red Chillies - 2
• Salt - 1 tsp
• Turmeric powder - 1/2 tsp
• Cumin seeds - 1 tsp
• Yoghurt - 1/2 cup
• Water - 1/2 cup

For the Dal dumplings

• Toor dal - 1 cup
• Urad dal - 1 tblspn
• Green chilly - 1 or 2, according to your spice preference
• Ginger - 1/2 inch piece
• Onion - 1 , finely chopped
• Coriander leaves - 1 tblspn, finely chopped
• Salt - to taste

For seasoning

• Oil - 1 tsp
• Mustard seeds - 1 tsp
• Urad dal - 1 tsp
• Red chillies - 2 nos
• Curry leaves - 1 spring

Other ingredients

• Coriander leaves - 2 tblspn
• Curry leaves - 5 or 6

Method

For the coconut paste

• Combine all the ingredients in the "For the coconut paste" heading under the ingredients list, in a blender and blend it to a very smooth paste. Keep aside

For the Dal dumplings

• Wash and soak toor dal and urad dal together for 1 hour

• Drain the water completely and grind it along with some salt, ginger and green chillies. Do not add water while grinding. Grind in to a coarse paste.

• Transfer this paste in to a bowl and add onion and coriander leaves and mix well.

• Grease your idli molds well

• Make small lemon sized balls out of ground lentils and place them on the idli molds

• Steam it for about 7 - 8 minutes in a medium heat. Open the lid and check whether it is raw. It will be little hard if it has cooked properly.

• Your Dal dumplings are now ready

How to proceed?

• Transfer the coconut paste in a vessel and bring this heat. Add water and adjust the consistency. It should not be too thick nor too thin.

• When it is just about to boil, add the half of the curry leaves and coriander leaves. Save the rest for seasoning and garnishing.

• Check the seasoning and adjust accordingly.
• Take the steamed dal  dumplings and add in to this

• Mix very gently. Make sure not to break them. Allow it to cook for a minute and them turn off the heat
• In a seasoning pan, heat oil and crackle mustard seeds. Add urad dal. Mix until it starts turning golden brown. Add red chillies and curry leaves. Turn off the heat. Pour this hot seasoning in to the curry.
• Transfer the curry to a serving dish and garnish with coriander leaves. Serve with hot rice or string hoppers / idiyappam.