Paruppu Urndai Moru Kulambo
I tried it from 660 curries as it sounds new to me. Most of the tamil kitchen make Paruppu Urundai for this plain cury as kulambo. It tastes good but different from our regular moru kulambo. I was panic to use then number of chilies in this recipe but the pigeon peas, buttermilk, half and half, and coconut are all these purpose of lowering the heat.
I didnt follow the same instructions for making this dumplings from that book. I used paniyaram pan and spray cooking oil and put all the dumplings and cook it on very low flame. Outside of the dumplings cooked so fast but 100% is not cooked well inside :( Microwave them for 5 minutes so that they're fully cooked and added them into the buttermilk mixture. If anyone like my idea, you can also try it and you'll get the same result as shown in the above picture.
For the dumplings:
1 cup oily or unoily skinned split yellow pigeon peas (toovar dal),
12 dried red thai or cayenne chiles, stems removed
1/4 cup finely chopped fresh curry leaves
1/4 cup rice flour
1 teaspoon coarse kosher or sea salt
1/2 teaspoon ground asafetida
1/4 cup canola oil
For the curry:
2 cups buttermilk
1/4 cup half-and-half
1 cup shredded fresh coconut; or 1/2 cup shredded dried unsweetened coconut, reconstituted
4 to 6 d dried red thai or cayenne chiles, to taste, stems removed
1 tablespoon cumin seeds
1 teaspoon coriander seeds
1/2 teaspoon coarse kosher or sea salt
12 medium-size to large fresh curry leaves
1 tablespoon canola oil
1 teaspoon black or yellow mustard seeds
1. To make the dumplings:
Place the pigeon peas in a medium-size bowl. Fill the bowl halfway with water and rinse the peas by rubbing them between your fingertips. The water will become cloudy. Drain this water.
Repeat 3 or 4 times, until the water remains relatively clear; drain. Now fill the bowl halfway with warm water and the chiles. Let it sit at room temperature, covered with plastic wrap, until the pigeon peas have softenened, at least 30 minutes or as long as 4 hours.
2. Drain the pigeon peas and chiles, and transfer them to a food processor. Process to form a red-speckled slightly gritty paste. Scrape this into a medium-size bowl. Fold in the curry leaves, rice flour, salt and asafetida.
3. Heat a wok or a well-seasoned cast-iron skillet over medium-heat. Drizzle the oil down its sides. When the oil has formed a shimmering pool at the bottom, add the thick pigeon pea paste. Cook, stirring and spreading it out evenly with a back of a spoon, until it changes from a wet, sticky-feeling, batterlike dough to a dull, dry-feeling, soft, doughlike mass, 3 to 5 minutes. (At first, the paste will stick to the spoon. Keep scraping it off with spatula. Then, as it cooks, the paste will stop sticking. Dont overcook it, or the dough will dry out, turning into small pebble-like chunks that will be difficult to shap.) Transfer the dough to a plate to cook.
4. Once it's cool to the touch, divide the dough into 16 equal portions. Compress each portion tightly in the palm of your hand, forming a tight walnut-size dumpling. Place the dumplings on a baking sheet, cover them with plastic wrap, and set them aside while you prepare the curry.(You can prepare the dumplings upto 2 days aheas; cover and refrigerate.)
5. Now, make the curry:
Whish the buttermilk and half-and-half together in a medium-size bowl.
6. Pour 1/4 cup water into a blender jar, followed by the coconut, chiles, cumin and coriander. Puree, scraping the inside of the jar as needed, to make a gritty, red speckled citrus-smelling sauce. Pour this into the butermilk mixture, and stir in the salt and curry leaves.
7. Heat the oil in a medium-size saucepan over medium-high heat. Add the mustard seeds, cover the pan, and cook until the seeds have stopped popping (not unlike popcorn), about 30 seconds. Immediately and carefully pour the buttermilk mixture into the pan and stir once or twice. Add the dumplings in a single layer. Lower the heat to medium and bring the curry to a gentle boil. As soon as it starts to boil, remove the pan from the heat. You will notice that the curry has instantly started to thicken, thanks to the rice flour in the dumplings and the coconut in the sauce. Gently lift the buttermilk-drenched dumplings and transfer them to a serving bowl or platter. Pour the sauce over them. ( One or two dumplings may fall apart, but that's okay. That's the reason why you remove the pan from the heat as soon as the sauce comes to boil; The more it boils, the more the dumplings will start to disintegrate.) Serve immediately.
I am sending this entry to My Legume Love Affair-Eighth Helping and Lentils Mela of Ashwini's spicy cuisine.