Steamed dumplings in Yoghurt Curry - Vendayakeerai Parupu Urundai Morkuzhambu

I had a friend come over a few days ago, an old friend who happened to live it the UK and I didn’t know that for a long time. So we met at my place, talked about everything from College, to roomies and ah! those golden era et al. It was Lunch time and I so had prepared some Spaghetti Carbonara with Cheesy Dip and some Nachos on side. I also  did a yoghurt dip with cheese and chopped capsicum ( which was amazing btw, will post the recipe soon !). Anyway, so we were having Lunch and all, and she suddenly started checking out the stuff in my pantry. Now, am one fussy girl when it comes to my kitchen. I don’t like anyone peeping inside it, and I make that loud and clear to everyone. But she being very close, couldn't stop herself and I didn't stop her either. 

She saw some "obsolete" stuff in my pantry, like Full fat yoghurt, semi-skimmed milk, Loads of Potatoes, Bananas and yeah Nutella too and as they say about girls, she got concerned about my ill-educated mind and advised me to go for low-fat products. I didn't know what to say to her, listening to her diet regime which was hardly any carbs. Apparently she has been on Dukan diet for a long time and yes, before you ask ..she does have lost a lot of weight. We debated for a long time, just difference of opinions, I guess ! I couldn't say to her that I will really feel sorry for my life if I don't eat good, and some times cheat too. 

Well, I had a long discussion with her that day which was non-conclusive at the end but left me thinking of we do really need to eat everything low-fat... What are your thoughts on it guys ? How do you mix and match your diet ?

Anyway, so I have joined this group called "North v/s South Challenge" where bloggers get together from Northern and Southern regions of India and challenge each other to prepare some authentic recipe of their region. This month’s challenge was to prepare this South Indian Curry called “ Vendayakeerai Parupu Urundai Morkuzhambu “, which obviously I was unheard of. One benefit of getting into this group I feel is that I got to know how limited my knowledge really is- in terms of South Indian Cuisine. And this curry is no exception, prepared with the minimum spices. I was actually confused, looking at the ingredient list and wondering how exactly can we get the flavours out of just 5-6 things. I was so dumb, what else can I say !

Most of the curries I have known are very rich and contains a lot of oil and sometimes cream too, depending on the richness and texture you want for it. This curry, however uses only 1 tsp of oil which was very startling for me. A low fat Curry, practically it is ! Yet it gets all its rich texture and thickness from the ground lentils and yoghurt which of course is way better than using loads of cream and oil.  To top it, hardly any spices are used in making of this smooth gravy. Hardly any calories, huh ! Even after so many low-fat stuff, the taste was bursting out of the bowl, and I mean it. After trying my hands on this “Chettinad Pakora Curry” last month, this is my second try for an authentic South Indian Curry which  I am sure I will be preparing very shortly again. Hey, are you listening my friend ?? ! :) 

What you need?

For the Dumplings:

½ cup  Toor Dal –  Pigeon peas

4-5  Red Chili

A generous pinch of Asafetida

½ tsp Salt

½ tsp Turmeric powder

¼ cup packed Fresh Fenugreek Leaves

For the Gravy:

2 tbsp Toor Dal

2 tbsp Chana Dal  (Bengal gram)

2-3 Red Chilies

2-3 Green Chilies

½ cup grated Coconut

½ tsp Cumin Seeds

2 cup Yoghurt – blended

A pinch of Asafetida

Salt  to taste

A handful of Curry Leaves

1 tsp Oil

½ tsp  Mustard Seeds 

How to make ?

First of all, for the gravy – Soak both the lentils for 1-2 hours and then grind with green chili, cumin seeds and coconut adding little water. Add this to the well beaten yoghurt and set aside

Now, for the dumplings, soak the Toor Daal for 1-2 hour. Grind this with red chili without adding water and make it to a coarse paste. It should not be runny, but of dropping consistency.

Add the fenugreek leaves along with turmeric, salt and Asafoetida and mix everything well.  Make small balls and arrange them on a greased idli plate to steam cook for around 10-12 minutes on medium flame. Remove the balls once done and set aside

Now take the yoghurt mixture we prepared, and pour it in a pan. Turn he flame on and  bring this to a boil.

Add the dumplings gently and allow it to cook until the balls float on top. This will take around 15-18 minutes on low-medium flame.

Heat a small pan and add oil, once hot crackle the mustard seeds. Add the red chili and curry leaves, fry them for a minute and add this to the Yoghurt curry.

Serve hot with rice or Chapathi

My Notes:

I used fresh Fenugreek leaves in the recipe. but Kasuri Methi ( dried leaves ) can also be used, that will be even better in terms of fragrance
You may add some  Garam Masala to the dumplings before steaming, it will give a bit spicier and pungent taste
The yoghurt you use, if sour will give more flavour to the gravy. Keep it aside with some salt in it for an hour, it will get sour. 

Thanks to Sowmya for this month's Challenge, I am a part of Northern team :)

Linked to the events -
South Indian cooking started by Anu's healthy kitchen and hosted by Nivedhanams.