In any way you use it, it will be the star of your menu.To complement this, you can make a regular Keerai Masiyal.
It is kind of a long proceedure, but well worth the effort.
Since the main ingredient is Dal or lentils, it is a very healthy meal filled with proteins.
Paruppu Urundai
To make around 20 balls:
Toor Dal -- 2 cups
Hing -- 1/2 Teaspoon
Green Chili -- 4 to 5
Red Chili -- 3 to 5
Salt -- 1 to 1 1/2 teaspoons
Soak 2 cups toor dal, or (1 cup toor, 1 cup channa) for 2 to 3 hours.
Similar to making the Paruppu Usili, you start by draining the dal of any water and grinding it with hing, and the chillies, and salt and grind to a coarse to smooth paste. You can add a little water and make a LITTLE runny. (this is where it is a little different from the Usili, for Usili the dal paste should be dry).
Oil - 2 Teaspoons
Mustard - 1 Teaspoon
Curry Leaves -- 2 strands
---> In a kadai, take the oil, add the mustard, curry leaves, and add the dal mixture and saute till it becomes a little thick.
---> Switch off the stove and wait till you can handle the heat of the dal mixture.
---> In a vessel, brush it with some oil so that the balls wont stick to the bottom of the vessel.
---> Now, take about a tablespoon of the dal mixture and make a ball and arrange in the oil brushed vessel.
---> Put the vessel (with all the balls) in a pressure cooker and steam it in a pressure cooker without the weight for 15 to 20 minutes on a medium flame.
---> After you switch off the cooker, take the balls out (so they don't end up sticking together,and let cool.
---> In whatever gravy you choose to float them, put them in that and eat while it is hot...
Mor Kuzhambu... (Nagini Style)
This time, I chose the Mor Kuzhambu to be the gravy.
There are over 15 kinds of Mor Kuzhambu, this one is called Nagini Style, named after Mrs Nagini Kumar , my aunt Mrs Subha Raman's friend.
It is made with yogurt, Coconut, Red Chili, Fenugreek.
You need about 4 to 5 cups of the kuzhambu for the 20 balls to float.
Yogurt -- 3 to 3 1/2 cups
Red Chili - 3
Fenugreek - 3/4 th teaspoon
Coconut - 1/4 cup
---> Roast the fenugreek and red chili in a bit of oil until the fenugreek turns a rosy color.
---> When it cools, add this to the coconut and make a smooth paste in a mixer.
---> Blend the yogurt well, with water and make it like a thick soup.
---> Add the masala you made with coconut and heat on a low flamed stove, and be careful so that this doesnt curdle.
---> Give a tadka to this with oil, mustard, curry leaves and red chili and hing.
Enjoy with hot rice.
Paruppu Urundai Rasam
My niece Sandhya is allergic to coconut, so I put some of the balls in rasam so she also could enjoy them.
For the rasam, you generally make what is called a "Gottu Rasam" or as my patti (Grandma) calls it a mottai rasam :)
This is made with Tamarind water, rasam powder, salt, turmeric powder and a tadka with mustard and red chili, Tomatoes are optional in this kind of rasam, but I added them, since Sandhya loves tomatoes..
Tamarind -- about half a table spoon of raw tamarind
water - 2 cups
Rasam Powder - 1 teaspoon
Turmeric Powder - 1/2 teaspoon
Hing - 1/4 teaspoon
Salt - as needed
Oil - 1/2 teaspoon
Curry leaves - 4 to 5 leaves
Red Chili - 1 or 2
---> Soak tamarind in 1 and 1/2 cup warm water and extract all the pulp
---> In a vessel add the tamarind water, rasam powder, salt, hing, cut tomotaes, turmeric powder and bring to boil on a slow medium flame.
---> Once the tomatoes have cooked, add the remaining water in a way that adds some froth to the rasam and wait till it comes to a boil.
--->Once the rasam is frothy on top, switch off the stove and give the tadka, with oil, mustard seeds and red chili.
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