I can survive for many days with mor kuzhambu, its one of my most favourite dish after sambar and rasam...This time i prepared some steamed dumplings with a combination of mixed dals and cooked them in yogurt based gravy called as mor kuzhambu in Tamil..I used toordal,channadal,chickpeas, moongdal for making this steamed dumplings and they turned out simply delicious, which i couldnt stop munching before adding them to the yogurt gravy..We had a wonderful lunch with this delicious mor kuzhambu with some chips and pickles, just loved it..
For dumplings:1cup Chickpeas(soaked overnite)
1/2cup Channadal (soaked)
1/4cup Toor dal(soaked)
1/4cup Yellow moong dal(soaked)
3nos Garlic cloves
1/4tsp Asafoetida powder
1no Onion (chopped)
1/2tsp Grated ginger
4nos Dry red chillies
Salt
Few coriander leaves (chopped)
Grind the soaked chickpeas,soaked dals,garlic cloves, asafoetida powder,dry red chillies as a coarse paste, finally add the chopped onions,chopped coriander leaves,grated ginger and salt, mix everything well..
Make small lemon sized balls from the grounded paste and steam cook them for 10-15minutes in an idly cooker and keep aside..
For Gravy:2cups Yogurt
1/4tsp Turmeric powder
Oil
1/2tsp Mustard seeds
1no Dry red chillies
Few curry leaves
To grind:
1tbsp Rice
3tbsp Toordal
2nos Green chillies
1/2tsp Cumin seeds
1tsp Coriander seeds
2tbsp Grated coconut
Soak the toordal,rice,coriander seeds,cumin seeds in water for half an hour, grind it along with green chillies,coconut as fine paste and churn the yogurt with turmeric powder,grounded paste and salt..Meanwhile, let splutters the mustard seeds in enough oil,followed by dry red chillies and curry leaves, add the yogurt mixture and bring to boil..
Add the already prepared steamed balls to the boiling yogurt gravy and put off the stove..dont disturb them for few minutes..
Serve hot with rice along with any spicy side dish..
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