Vadai thatti potta Mor Kuzhambu / Vada in South Indian Kadhi / Channa Dhal fritters in Buttermilk curry

South Vs North Challenge or simply called as SNC, brainchild of Divya Pramil of You too can cook, is an event and challenge where we fellow bloggers participate and learn regional recipes all over India. 

I am the host for this month and I suggest this recipe to the north indian members. The same way, Prachi Agarwal (Prachi's Veg Kitchen) of northern team is the host for this month and has suggested Pani Puri recipe to the south indian members. To know more about SNC or to join, click here. 

Vadai / Vada is a kind of Indian Fritters. Mor Kuzhambu refers to spiced Buttermilk Curry. Thatti potta just refers to the making of vadais and its addition in the curry.

Mor Kuzhambu is one of the authentic curry recipes of Tamilnadu. Though there are slight variations in the ingredients from one region to another, the main ingredients are mostly the same, simple and can be prepared faster.

Mor kuzhambu with vegetables is made very rare at home as we like it mostly with vadais. I think it is a trick made by our great great grandmas to include vadais in the curry so that none will say no to the curry. ;-) 

Ingredients for Mor Kuzhambu:

Sour yogurt or curd 1 cup + Water 1/2 cup 

Turmeric Powder 1/4 tsp

Asafoetida  a generous pinch

Salt

To grind:

Coconut 1/4 cup 

Green chillies 2

Cumin seeds 1/2 tsp

To grind:

Toor Dhal 1 tsp 

Raw Rice 1 tsp 

To temper:

Mustard Seeds 1/2 tsp

Curry leaves few

Finely chopped Ginger 1 tsp

Red Chillies 1-2

Coconut oil/ or any oil

For Vadais:

Channa Dhal / Kadalai Paruppu 3/4 cup

Finely chopped Garlic 1 tsp

Dried Red Chillies 3-4

Finely chopped Curry Leaves 2 tbsp

Finely chopped Pearl Onions 2 tbsp

Method for Vadais: (For 6-7 medium vadais)

Soak Channa Dhal for 2 hrs and then strain. Chop Garlic, Onions and Curry Leaves.

In a mixer, grind Channa Dhal and Dried Red Chillies to a coarse paste. Make sure dhal is not completely ground; let few dhals remain whole without ground. 

Now add chopped Garlic, Onions, Curry Leaves and Salt to the mixture.  Pinch a small ball size and press it to form vadais. 

Heat Oil in a Pan. When hot, add the vadais. Fry till brown and done. Transfer to a paper towel.

Method for Mor Kuzhambu: 

Soak Toor Dhal and Raw Rice for one hour and strain. Chop Ginger and grate coconut. Grind Toor Dhal and Raw Rice to a coarse powder.

Grind grated coconut, cumin seeds and green chillies to a coarse powder. Keep it aside. 

Whip/Beat curd along with 1/2 cup of water atleast for few minutes until smooth. You can use a mixer or a hand blender. 

Heat a Pan. When hot add the Toor Dhal+Raw Rice ground mixture. Fry for a few seconds. Now add the coconut ground mixture along with turmeric powder and Asafoetida. Fry for few more seconds. Add little water and allow boiling until its raw smell goes off..

Now add the whipped curd and salt. Give it a mix. Decrease the flame to low and allow cooking until it starts to leave out bubbles on its edges. Stop the flame when it is about to boil and raise.

In a pan, add oil, when hot, add mustard seeds. When it starts popping up, add curry leaves, dried red chillies and chopped ginger. Pour this seasoning into the curry.

Add the vadais just before serving. Serve with any hot and spicy stir fry. I served with Potato Fry. 

Serves: 2

Notes:

I used low fat plain yogurt. To make it sour, just keep the curd/yogurt out without refrigerating for few hours. In winter, it may take few more hours. (This is for beginners!!! )

Do not boil the curry for a long time which would result in curdling.

Linking this also to South Indian Cooking at The Big Sweet Tooth.

Feel free to clarify your doubts. 

Link your valuable entries below. As all of you are going to prepare the same recipe, just leave in your blog name instead of the recipe's name. 

Paruppu Vadai / Masal Vadai; My 150th Post

This Vadai/ Vada is almost prominent in every south indian household; be it a festive occasion or just a holiday or a celebration or during rainy season. This is easy to make, requires few ingredients and any one can hardly make mistakes. Though Ulundhavadai is the queen of vadais, I feel this is prepared often. No road side shop exist without this vadai in chennai. But in my native madurai, one can find Ulundhavadai and bajji the most favorite snacks. When I heard 'Masal Vadai' for the first time in chennai, I asked 'what'? What masala is used. I don't know why it got that name. My Mom then told me it is nothing but paruppu vadai. 

Well, this is my 150th post. I am happy for me and my blog. I know I am slow in reaching my goals, but still do not want to stress me further as I am already stressed and preoccupied with so many other things. When I am down, you bloggers motivate me with all those wonderful recipes and stunning clicks.. Thanks to each one of you for making me alive in this blogging world. 

 

Ingredients;

Channa Dhal / Kadalai Paruppu 1 cup

Finely chopped Garlic 1/2 tsp

Cumin 1/4 tsp

Pearl Onions few

Curry Leaves few

Dried Red Chilles 3-4

Baking Soda a pinch (optional)

Preparation:

Chop Pearl Onions, Garlic, Chillies and Curry Leaves. 

Soak Channa Dhal for at least one hour. Drain and set aside. Grind it to a coarse paste along with one chilli without adding water. The consistency must be not very smooth. Most of the dhal must have ground but few need to remain whole. 

Add chopped Pearl Onions, Garlic, Curry leaves,  remaining chillies, Cumin, Salt and Baking soda. Mix well and set aside.

Heat enough oil in a pan for deep fry. When hot, pinch a ball sized batter, gently flatten it and drop into the oil. Deep fry and continue the same with the remaining batter. 

Serve as a snack with tea/coffee.

Notes: I made this for my toddler son. Increase chillies while grinding according to your taste and preference. Chopped Coriander leaves can also be added.

How to prepare Idli Podi ??

 

One of the best accompaniments to Idli is Idli Podi, meaning Idli Powder. It is nothing but a mix of many lentils. It is mixed with ghee or oil and served with Idli or Dosa. It is prepared in every south indian household and it is served alone or along with chutneys especially, coconut chutney.

Though ingredients for this recipe is quite similar in different regions of south, their ratio differs from home to home. My Mom's Idli podi recipe is very famous; whoever comes to our home takes back a box of this podi. 

I've altered my mom's recipe and mine is less hot as I've included very less chillies and my toddler son is very fond of this podi. He likes only Poondu Chutney or Tomato Chutney. If either of these is not made, he used to have Idli or Dosa as such few months back. Now he has started eating podi along with Idli or Dosa. So I've made it less hot but I find there is no compromise in taste of the podi. My Hus says this is similar to Paruppu Podi because of its color. :)

Now into the recipe:

Ingredients:

Urad Dhal (Split/Whole) 1 cup

Sesame seeds (White) 3/4 cup

Dried Red Chilles 10

Channa Dhal (Kadalaiparuppu) handful

Pottukadalai (Roasted gram) handful

Curry leaves 3 springs

Garlic cloves (with skin) 5

Salt

Method:

In a Pan, dry roast each lentils separately. Dry roast till some of the lentils change their color slightly to light brown. Set aside to cool. Now, dry roast Curry leaves, Garlic cloves and Chillies together. Set aside to cool.

Grind everything together in a mixer once cooled. Make sure the mixer and the pan are dry. Make sure the ingredients are not burnt while frying.

Grind till the mixture transforms to a fine powder. (It will not be as fine as mill ground powder.)But over grinding makes lumps in the mixture. Store in an airtight container.

My Mom uses only 1/2 cup of sesame seeds and 1/2 to 3/4 cup of Chillies. If you are looking for hot Idli Podi, (thought not very hot as store bought Idli Podi) try this ratio, you will definitely love it. But you have to prepare it again as this would vanish soon if served with Idli and Dosa often.

Linking this recipe to Vegan Thursdays. Vegan recipes are shared for Vegan Thursdays. This happens every first and last thursday of every month. To know more or join, click here.

Dhokar Dalna for SNC 8

When Nabanita of Esho-Bosho-Aahare posted this recipe for SNC this month, I got interested to try as Dhokar (Lentil cakes) resembles Paruppu Urundai (Lentil balls) in Paruppu Urundai Kuzhambu (Lentil balls cooked in Tamarind Gravy) recipe of Tamilnadu. But the gravy is very different from usual gravies I make and was very doubtful whether my family would like it. 

So I altered the gravy recipe alone according to our taste. We do not like the flavor of cumin seeds, garam masala and asafoetida much in any recipe, so reduced their quantity. I've never used onion seeds so reduced it too.. I used yellow lentils instead of split peas dhal (or Matar Dhal) ; I'm not sure both are same or different. If you are looking for the perfect Dhokar Dalna recipe, check out Nabanita's space. Thanks Nabanita for this tasty and healthy recipe with step by step instructions and clicks. As expected, the Dhokar caught much attraction here; my Hus said to make it some time again.

Ingredients:

For Dhokar:

Channa Dhal ¾ cup

Yellow Lentils ¼ cup

Green Chillies 2

Grated Coconut ¼ cup

Finely grated Ginger 1 tsp

Onion seeds ¼ tsp

Turmeric Powder ½ tsp

Asafoetida a big pinch
Salt and Oil

For Curry:

Potatoes Medium 2
Tomato (finely chopped) 1

Coconut Milk 1 ¾  cups

Grated Coconut ½ cup

Finely Grated Ginger 1 tsp
Cumin seeds 1 tsp
Asafoetida a big pinch
Tumeric Powder
Cumin Powder 1 ½ tsp
Garam Masala 1 tsp
Chilli Powder 1 tsp
Bay Leaves 2
Green Chillies 2
Water
Salt and Oil

Preparation:

Soak Dhals for 4 hours. Grind them to a coarse paste along with ginger and chillies.
Grate coconut. Chop tomatoes and Chillies. Cube Potatoes.

Method:

For Dhokar (lentil cakes):

Mix salt and the other ingredients to the ground dhal batter.

Heat one tbsp of oil in a Pan. Add Tumeric Powder and the dhal batter. Stir continuously until the batter leaves the kadai.

Meanwhile grease a plate. Pour this batter on the plate. Spread and cut into desired shapes.

Heat oil for deep frying. Fry the Dhokar until golden brown and set it aside.

For the curry:

Now, heat little oil in a Pan. Add Asafoetida and Turmeric powder and cubed potatoes. Fry until they turn golden. Keep it aside.

In the same pan, heat oil. Add Cumin seeds, Bay leaves, finely chopped ginger, green chillies and Tomatoes.Fry for a while and then add all the Masala Powders.

Fry till they combine well. Now add fried potatoes, enough water and salt. Bring it to a boil. Now add grated coconut and coconut Milk . Allow boiling until done.Now add the fried lentil cakes and sprinkle little garam masala. 

Now Dhokar Dalna is ready to be served with hot steamed rice.

Linking this recipe to SNC of this month.

 Notes:

Add only little oil when frying the batter.
Grease the plate before pouring the batter.
Add Dhoka to the curry when about to serve.

Channa Dhal (Kadalai paruppu) Halwa

This is my first recipe for SNC challenge. I got really hooked when I got to know about SNC. I am surprised to find the group to be more helpful and it is really fun to join the group. 

This month, Kirti of flavors from my kitchen has challenged the southern group with this channa dhal halwa, a Mughal recipe. She has explained it so well that I had no confusions or doubts to ask others. Actually, I've never heard of this recipe. I am glad that it turned out so well. 

I gave this to my tamil neighbors here; they too loved it. I thought of making burfies too; but it vanished as soon as I prepared. The taste was so good; that reminded me of the pooranam that we keep inside kollukattai. I think someone from the southern group mentioned the same. Well, anyway, kirti, very thanks for this wonderful, easy and tasty recipe.

Here it goes. I followed the exact proportions as mentioned by kirti except for cardamom powder.

Ingredients:

1 cup Channa Dhal
3/4 cup Ghee
2 1/2 cups milk
1/2 cup sugar
1/4 tsp cardamom powder
Nuts for garnishing

Preparation:

Soak Channa Dhal for 4-5 hours. 

Method:

Remove the excess water and cook only with one cup of water in a pressure cooker for just 2 whistles and 5 minutes of simmering.

Remove again the excess water and gently mash it with a back of a large spoon. Make sure the cooked dhal doesnt go mushy. It needs to remain grainy.

Now heat Ghee in a wide mouthed pan, preferably non-stick. Pour in the cooked dhal and fry till the ghee separates.

Now add 1/2 cup of milk and continue stirring till dhal absorbs the milk and goes dry. Now add another 1/2 cup of milk and continue stirring until the dhal completely absorbs the milk.

Repeat the same procedure until 2.5 cups of milk gets used up in parts. When the dhal goes dry and completely absorbs the entire milk, add cardamom powder, sugar and chopped nuts. Fry for some more time until sugar is completely absorbed. Halwa is now ready.

This can be served hot. If need to prepare as a barfi, cut into desired shapes and then refrigerate for 3-4 hours so that it can be set in.

Notes: 

Add milk in parts; that prevents from halwa getting soggy. 
Never go unattended otherwise it may get stuck at the bottom.

Kadalai Paruppu / Channa Dhal Koottu

Snake Gourd - Channa Dhal Koottu

Usually Koottu is served as side dish. But this can also be served as Main Course.This is prepared in the form of semi solid, neither watery like Sambar nor as dry as Poriyal/DryCurry. Koottu means "to add" in Tamil. Here it means adding Vegetables and Dhal together. Learn more about Koottu here. This is a low oil recipe and so is a good food for aged and babies.

My 1.5 year old son is very much fond of this recipe, for whom I started preparing this often. He likes to have koottu prepared with Yellow Pumpkin and Rasam.. Vegetables cooked with Dhal and Coconut gives a very unique taste. I always wonder how does this tastes so much good inspite of usage of no special masala.

Ingredients:

Kadalai Paruppu / Channa Dhal ½ cup (200 ml cup)

Vegetables 200g

Dried Red Chillies 1-2

Jeeragam /Cumin ¾ tsp

Grated Coconut 4 or 5 tsp

Turmeric Powder ¼ tsp
Asafoetida Powder a pinch

Salt 1 tsp or to taste

Water

For Seasoning:

Mustard Seeds 1 tsp

Curry Leaves 5

Pearl Onions 5

Oil

Preparation:

Grate Coconut.

Grind Together: Coconut, Cumin and Dried Red Chillies.

Chop Pearl onions into fine pieces.

Method:

Cook KadalaiParuppu / ChannaDhal.

Cook Vegetables with enough water in a pan. Add cooked Channa Dhal when vegetables are cooked. Add Turmeric Powder, Asafoetida and Salt.

When it starts boiling, add the Coconut-Cumin-Chillies paste. Boil for some more time till it reduces.

In another pan, heat Oil. When it is hot, add mustard seeds. When popped, reduce flame. Add Curry Leaves and Pearl Onions. Fry till the onions become translucent. Pour this seasoning into the koottu.

Serve with Rice as Main course or as side dish to any Puli Kuzhambu or Rasam.

Serves: 2-3

Suggestions for Vegetables that can be used for Koottu:

Potato (Urulai Kizhangu in Tamil)
Snake Gourd (Podalangai)

Green(Unripe) Banana (Vazhakkai).. (Takes more time to cook..)

Yellow Pumpkin (Manjal Poosanikai )

Note:

Do not drain water after cooking Vegetables or Channa Dhal. It is better to use other vegetables and avoid Potato as we eat more Potato in many other forms. 

Paruppu Urundai Kuzhambu / Channa Dhal Balls in Tamarind Gravy

During weekends, whenever I want to do something else other than Biryani or Pulao, this Kuzhambu comes to my mind. This Kuzhambu does not need any side dish as it has balls with itself that acts as side dish, ofcourse giving me less work..

Here goes the recipe:

Ingredients:

Channa Dhal (KadalaiParuppu) ¾ cup (150ml cup)

Toor Dhal 1-2 tsp

Tamarind (Lemon Size)

Sambar Powder 2 tbsp

Garlic 7

Chopped Ginger 1½ tsp

Pearl Onions 10

Curry Leaves 10

Mustard Seeds 1 tsp

Fenugreek Seeds ½ tsp

Water 5 cups (350ml cup)

Salt 2 tsp to taste

Oil

Preparation:

Peel off Garlic. Peel and Chop Pearl Onions.

Soak Tamarind in one cup of water for 15-20 mins. Extract Tamarind Juice using

4 more cups of water and strain.

Chop Pearl Onions(5), Curry Leaves(5),Garlic (3) and Ginger finely.

Soak Channa Dhal and Toor Dhal for 1-2 hrs. Drain water thoroughly.

Grind together coarsely: Channa Dhal, Toor Dhal, Pearl Onions, Curry Leaves,

Garlic, and Ginger. Add ½ tsp Salt and mix well. Make balls and keep aside.

Method:

Heat Oil in a kadai. When it is hot, add Mustard Seeds.

Wait till it pops up, reduce flame.

Add Fenugreek Seeds. Allow it to crackle.

Add remaining Curry Leaves, Garlic and Pearl Onions. Fry till it turns slightly brown.

Now add strained Tamarind Juice.

Add Sambar Powder, Asafoetida and Salt (1 ½ tsp). Do not add water.

Increase the flame. When it starts boiling, add the balls one by one.

Turn the balls for every 5-10 mins.

Make sure you do not break the balls. Turn the balls only for 2-3 times.

Allow to boil till it reduces.

Remove from flame when the balls turn soft and cooked well.

Serve along with Rice.
Serves: 3

Note:

Toor Dhal is added so as to make the balls soft.
The balls may break if it contains water.

So make sure

·         water used for soaking dhal is completely drained.

·         Mixer / Blender are dry.

·         your hands are dry before making balls.

Pictures:

Balls:

Kuzhambu is boiling. Time to add balls:

Ready: