Parrupu Urrandai Kadhi | Dal Dumpling Kadhi

Parrupu Urrandai Kadhi is a very flavourful kadhi. Appa seems to love this as Amma steams the parrupu urrandai instead of deep frying. Many a time the parrupu urrandais are munched before Amma puts them to a boil with the kadhi. This time it was a strict warning, "No Urrandais before the kadhi is made"

Very easy to make and the taste is simply divine!

Ingredients:

For the Kadhi:

1 1/2 tblsp Besan | Chick Pea flour

2 cups Buttermilk, sour

1 Onion, small, finely chopped

2 Hari Mirch | Green chillies, finely chopped

1/2 " Adrak | Ginger, finely chopped

1 tsp Rai | Mustard seeds

1/4 tsp Methi | Fenugreek seeds

1 tsp Dhania | Coriander powder

1/4 tsp Jeera | Cumin powder

1/4 tsp Kali Miri | Black pepper powder

1/2 tsp Lal Mirch | Red chilli powder

1/2 tsp Haldi | Turmeric powder

A pinch Hing | Asafoetida powder

1 sprig Kadhi Patta | Fresh Curry leaves

To taste Salt

1 cup Water

For the Parrupu Urrandai | Dal dumplings:

2 tbsp Channa dal

1/2 tsp Toor dal

1/2 tsp Moong dal

1 Hari Mirch | Green

1/2 " Adrak | Ginger

1 tsp Fresh Dhania | Coriander leaves, finely chopped

To taste Salt

Method:

For the Parrupu Urrandai | Dal dumplings:

• Wash and soak the three dals together for about 2 hours. 
• Drain the soaked dals and put them into a mixie jar.
• Add green chilli, adrak and salt to the dals and grind them to a thick fine paste. Do not add any water.
• Mix the fresh dhania into this batter and shape them to make small lemon sized dumplings.
• Place them in a steamer/pressure cooker without whistle for 12 minutes.
• Instead of steaming, which is an healthier option, you can also deep fry these dumplings.
• Keep the prepared dumplings aside.

For the Kadhi:

• In a bowl take the besan and add all the powders except Hing and mix well with water to make a smooth slurry and keep aside.
• In a pan heat the oil and add rai. When it splutters add the curry leaves, methi seeds and hing. 
• Add the onions and chopped green chillied. Saute till the onions turn a light brown colour.
• Add the besan-spice slurry into the pan and mix well, stirring continuously for 2 minutes. Ensure no lumps are formed. 
• Add the buttermilk and salt and mix well. Adjust the thickness of the kadhi as per choice. If you think its a bit thick to your liking, add water and adjust to required consistency.
• Add the Paruppu Urrandais to the kadhi and mix gently.
• Let it cook for about 5 minutes. Stir once in a while and check if the besan is cooked.
• Once done, turn off the gas.
• Transfer to a serving bowl.
• You can garnish it with fresh dhania and tempered Red chillies.
• Enjoy this lovely kadhi wtih any Roti, Rice|Khichadi, Biryani|Pulav.

We are sure you would love this Parrupu Urrandai Kadhi...

Eat healthy..Stay blessed...

We have used:
1. Everest Thikalal Red Chilli Powder
2. LG Hing Powder

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About C R Meena

(c) 2014 - 2016, Meena's Taste Mantra is the result of my ardent desire to share my recipes, with all who appreciate and celebrate food. These recipes are as a result of 60 years of cooking experience, influenced by tradition and exposure to various concepts, new recipes/ingredients and a passion for cooking - adapting to healthier alternatives.