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.

Kerala Kadala curry (black channa masala)

I was brought up in Kerala and I had this particular dish for the first time in my friend's house when I was young. I totally fell in love with this heavenly delicious dish served along with puttu. From then, I was behind my mom asking her to prepare that same dish. And now, my mom is an expert in preparing kadala curry. There are many variations in preparing this curry.You can also follow the same recipe for white chick peas, if you do not have the black ones.
After marriage, I tried this a couple of times but was not fully satisfied with the outcome. But this time, I can say that both myself and my hubby liked what I prepared with some tips and tricks given by my mom. So, I am posting my own style of kadala curry recipe which can be had with idiyappam / string hoppers, Appam or puttu.

Ingredients

To Roast and Grind

• Coriander seeds - 1 tblspn
• Red chillies - 3 nos
• Fennel seeds - 2 tsp
• Cinnamon - a very small piece ((1/2 inch)
• Cloves - 2 nos
• Cardamom - 2 nos
• Pepper corns - 5 - 6 nos
• Star anise - 1/2
• Shallots/ pearl onion - 4 nos
•  Tomato - 1, cubed
• Coconut - 1/2 cup
• Oil - 1 tsp

 Other Ingredients

• Black chick peas - 1 cup
• Onion- 1 , thinly sliced
• Shallots / pearl onion - 4 (Optional, but it adds taste)
• Oil -  2 tsp
• Mustard seeds - 1/2 tsp
• Curry leaves - 1 spring
• Turmeric powder - 1/2 tsp
• Ginger - 1 inch, sliced thinly
• Salt - to taste
• Sugar - 1 tsp
• Kitchen king masala / garam masala - 1 tsp (Optional)
• Coriander leaves - to garnish
• Coconut milk - 1 tblspn (Optional)

Method

To Grind

•  Heat oil in a pan. Add coriander seeds , Red chillies, Cinnamon, cloves, cardamom, star anise and pepper corns. Saute for 1 min or till it releases nice aroma. 
• Add shallots and fry until it becomes transparent.
• Add the tomatoes. Saute everything together for a minute or two. Make sure the spices are not burnt. If it get burnt, you have to start the entire process from the beginning.
• Turn off the heat. Mix the grated coconut with this and allow the mixture to cool completely. 
• Blend it to a smooth paste by adding water. Do not make it too watery. It should be a thick paste. Keep this aside

How to Proceed

• Wash Black chick peas well and soak them in water for about 6 hours to 8 hours or over night. Pressure cook by adding enough water and salt, allowing it for 8 to 10 whistles.Do not throw away the water after cooking the chick peas.
• In a pan, heat oil and crackle mustard seeds and curry leaves. Add shallots/ pearl onion, sliced big onions, ginger, turmeric powder and salt. Fry them really well until it is transparent. 
• Add the water from boiled chick peas.Bring it to one boil and add the boiled chick peas.
• Let it cook for 2 minutes, then add the prepared coconut paste and kitchen king masala. Give it a good mix. Adjust the water consistency. Close the lid and cook for 3 to 4 minutes.
• Turn off the heat. Add coconut milk and finely chopped coriander leaves.
• Serve hot with puttu/ idiyappam/ Appam.

We had this with Corn meal Idiyappam