Friday, April 26, 2013

Karupu Kadalai Urundai Kulambu / Black Channa Dumpling Gravy

Karupu Kadalai Urundai Kulambu is the same like Parupu Urandai Kulambu. It goes really well with any Rice Varieties , Dosa's and Idiyaapam's.
Medium sized Onions- 1  Sliced
Ginger Garlic Paste - 2 TSPN
Tomato - 1 Diced
Tamarind Puree   - Little
Chili Powder - 1/2 TSPN
Cinnamon Sticks- Small Piece
Mustard Seeds
Urud dal
Fennel Seeds
For Dumplings ,to Grind:
Black Channa Dal - 1 Cup 
Cumin Seeds
Green Chili
Pepper Corns
Water - as needed for grinding
Seasonings to Dry Roast and Grind:
Urud Dal - 1/2 TSPN
Fennel Seeds - 1/4 TSPN
Coconut - 1/2 Cup
Pepper Corns - 1/2 TSPN
Dry Red Chili - 1
a) For Dumplings:
  1. Soak the Black Channa Dal over night.
  2. Grind it along with the ingredients listed under for dumplings to Grind.
  3. Make  small balls and steam it for 10 - 15 minutes.
  4. Put these steamed balls in warm water and keep aside.(  Dumpling will absorb the water and it will be soft, extra water can be added in the gravy) * optional step
b) For Seasoning:
  1.  Dry Roast the Ingredients till they are brown .
  2. Grind it along with little water  till it is a paste. 
  3. Keep it aside.
c) How to make the gravy:
  1. In a pan , temper Cinnamon Sticks. After that add Mustard seeds , Urud dal , Fennel seeds.
  2. Once they are golden brown , add Asafetida .
  3. Add onions and cook till they are golden brown.
  4. Now Ginger , Garlic paste till the raw smell goes and cook till it leaves from the side of the pan.
  5. Then add diced Tomato and cook.
  6. Add Salt , Turmeric and chili powder and cook for 5 minutes.
  7. Now add some water and Tamerind puree ; allow it to boil.
  8. Add these boiled dumplings and allow it to absorb the Gravy .
  9. Add some more water and allow it to boil.
  10. Lastly add the grounded seasoning and cook till the gravy becomes thick.

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