Friday, April 30, 2010

lentils Kofta curry (parappu kola urundai kulumbu)



Kofta curry is a south Indian delicacy. I must say its such a prominent part of chettinad meals. This one is parappu kola urundai kulumbu which means lentils kofta curry. Quite an elaborate one, but its worth it. The taste is so classy. I can't imagine anything better than this for a vegetarian feast. Its one of the best vegetarian curries that I have ever had. Traditionally they make kofta by steaming, then make a kulumbu or curry using onion, tomatoes and other spices (for thickening the gravy they add rice powder (usually idly rice is roasted, then ground to paste along with spices and added to the gravy). They add the seasoning in the beginning , but I prefer to add it at the end. The way I cook is bit different as I prefer to grind everything in to paste (as this increases thickness of the gravy). This gravy or curry has all the spice, tang and flavour in it. For non-vegetarians there is meat balls curry, how about the vegetarians??? here is this recipe for them lentils dumpling curry. This is simply superb! and worth it! I would be sending this recipe to Delicious dals event conducted by Suma of veggieplatter.
Here is the recipe..

Ingredients:
lentils koftas - 6 nos
onions - 1/2 cup
ginger - garlic paste - 1 tbsp
chilly powder - 1 tbsp
thick tamarind paste - 1 tbsp
salt for taste
oil - 4 tbsp

To grind ( mixture 1):
Tomatoes - 2 nos
onions - 1 nos
grated coconut - 1/4 cup

Fry in oil then grind ( mixture 2):
Red chillies - 10 nos
coriander powder - 1 tsp
jeera powder - 1/4 tsp
aniseed - 1/4 tsp
poppy seeds - 1 tsp

Finally grind mixture 2 along with mixture 1 to make the FINAL MASALA

For seasoning:
mustard seeds - 1/4 tsp
fenugreek seeds - 1/4 tsp
aniseed - 1/2 tsp
curry leaves - 1 stalk

Method:
Heat oil in a stew pot, add finely sliced onions(1/2 cup) and fry till golden brown. Add ginger-garlic paste and saute for a min. Add chilly powder and continue to fry. Add the final masala mixture and stir well. Add salt, water, cover and cook until its almost done. Now add lentil koftas and cook for 5 min. Finally do the seasoning. Serve hot with rice.

Note:
Do not fry fenugreek seeds for long( during seasoning) as this may make the curry bitter.
recipe for lentil koftas - Soak toor dal(1/2 cup) and channa dal ( 1/2 cup) for 2 hours in water( or can use only toor dal quantity should be 1 cup). Grind red chillies(8 nos), aniseed and cumin seed (1/2 tsp), salt and grind to smooth paste. Now add soaked dals and grind to coarse paste( don't add water).
Add finely chopped onions, coriander leaves, and grated coconut to this ground paste and mix well. Make small balls and deep fry in hot oil( can also steam them)

4 comments:

  1. Looks so rich. Thanks for sending over this delicious dish.
    I have a different version of the same recipe from my MIL.

    ReplyDelete
  2. I didn't mean that I have published it.
    It is in my recipe collection. Long ago, my MIL gave me the recipe saying that it was a traditional dish. Though I jotted down the recipe, I haven't tried it yet. :)

    ReplyDelete
  3. Oh ok, Now I get that :) You must try, Its really a pleasure to have lentils kofta curry( much healthier when compared to malai kofta curry). Yes, its very traditional chettinad recipe.

    ReplyDelete

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