Paruppu Urundai More Curry

Paruppu Urundai More Curry

Born in Kerala and bought up in Tamilnadu, my food life was always a mix of cuisine of Kerala and Tamilnadu. Until food blogging came into my life, I never bothered to understand the recipes and taste that differed between each states and regions even. When I see lots of unique recipes that belonged to different regions, I understood how same ingredients (may be!) gave new flavors when mixed and cooked in a different way. Right from sambar to tamarind curry the ingredients may be common , but the end taste in entirely different in each states, do you agree with me??
I always love kerala dishes but mostly cook tamilnadu type because I am used to cooking this way. Whenever I get time I love to experiment cooking, and it so happened I had some good, thick, sour curd. I was planning to make the more curry for lunch and paruppu vada. But then suddenly I felt the urge to taste the paruppu urundai kuzhambhu (which is an authentic gravy of Tamilnadu with lentil dumplings). Ah! I cannot change the recipe now as I was all set to make the more curry. I gave up, and decided to make a dish from 2 states as paruppu urundai more curry.
It was heavenly to taste my favorite dishes combined this way. My husband loved it too! You should try this combo. Since the paruppu urundai and more curry are heavy dishes, a simple papad would do for a fabulous lunch with steaming hot rice.

Ingredients for Paruppu Urundai More curry:
Bengal Gram (Kadala Paruppu) – 100g
Water – for soaking kadala paruppu
Onion- 1 (Fine chop)
Cumin- a pinch
Fennel Powder – 1 pinch
Pepper powder- 1 tsp
Salt as per taste
Sunflower Oil for deep frying paruppu urundai
Coconut Oil- for seasoning
Mustard- 1 tsp
Fenugreek -1/2 tsp
Thick sour curd – 1 cup (200ml)
Coconut- ½
Cumin- 1 tsp
Onion- ½
Turmeric- 1 tsp

Method of cooking paruppu urundai more curry:
Paruppu Urundai More Curry
Soak Bengal gram in enough water for 2 hours.
Wash and drain water from soaked Bengal gram and grind without water by inch 5 to 6 times in a mixer.
Add cumin, fennel, pepper powder.
Paruppu Urundai More Curry

Add salt, onion and mix well. Make tiny balls and deep fry in oil and set aside.
Heat a kadai with coconut oil.
Add mustard and fenugreek.

Paruppu Urundai More Curry

Paruppu Urundai More Curry
Blend thick curd for a minute to make it homogenous.
Also, grind coconut, cumin, onion with little water to a smooth paste.
Add curd, coconut mix to the oil.
Paruppu Urundai More Curry

Add turmeric, salt and paruppu urundai

Paruppu Urundai More Curry


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Mint Lemon Chicken Biriyani

The mint lemon chicken biriyani:

Biriyani is the most preferred food for many. There are several versions of biriyani and in Tamil Nadu itself there are many signature recipes for biriyani like the thalapakatti chicken biriyani, ambur chicken biriyani, chetinad chicken biriyani, vaniyampatti chicken biriyani. Like all I love biriyani too and have a huge list of collections on my website itself.

In Tamilnadu, chicken biriyani is one pot meal where rice is cooked with masala and chicken. In other places, chicken is cooked with masala and layered with rice. I love the one pot meal version. The mint lemon biriyani is a similar one too.