Red Chori Dumplings Gravy/Karamani Urundai Kuzhambu

As most of the time, i used to freeze soaked beans for further uses, but sometimes its happens that i can forget them easily to use them in my cooking, i crossed a bag full of soaked and freezed red chori beans in my freezer while cleaning, i thawed them completely and grinded as vada batter,which i steam cooked and prepared this wonderful looking tangy and delicious gravy..Serve this tangy and fingerlicking gravy with rice along with papads or hard boiled eggs, i can surely say that you guys will have a wonderful lunch, also this gravy suits prefect as side dish to serve along with idlis,dosas,rotis etc..This thick gravy stays absolutely delicious for a week and needless to say that this gravy tastes more delicious and best after a day...Making out these sort of dumplings with those beans seems quite a best and unique way to feed my picky eaters, as these beans are loaded with proteins..



For red chori dumplings:
2cups Red chori beans/Karamani/Cowpeas (soaked)
1no Onion (chopped)
2nos Green chillies (chopped)
1tsp Fennel seeds
1tsp Ginger (chopped)
2nos Garlic (crushed)
Salt

Wash thoroughly the red chori beans and grind them with fennel seeds,salt as a coarse paste, add the chopped onion pieces,chopped green chilly pieces,crushed garlic, ginger pieces, curry leaves,mix well with ur fingers.. Take a small portion and roll them as small lemon sized balls, continue making the dumplings until the grounded batter get finished, meanwhile heat a cup of water in pressure cooker n place those lemon sized redchori balls over a greased plate and steam cook upto 10 minutes..Keep aside and let them cool..

For Gravy:
15nos Steam Cooked Red chori Dumplings
1+1/2cups Tamarind extract
1tsp Red chilly powder
1tsp Coriander powder
15nos Shallots(cubed)
1no Tomato (big & juicy)
5nos Garlic cloves (crushed)
1/2tsp Mustardseeds
1/4tsp Fenugreek seed
1/2tsp Cumin seeds
Few curry leaves
Sesame oil
Salt

To grind:
1/4cup Grated coconut
1tsp Peppercorns
5nos Shallots

Take the grated coconut,peppercorns and shallots together, grind as fine paste along with water, keep aside..

Heat enough sesame oil, let splutters the mustard seeds, fenugreek seeds,curry leaves & cumin seeds, add immediately the cubed shallotss, crushed garlic cloves,salt and chopped tomatoes,sauté everything until the onions turns transculent, add the grounded paste and cook in low flame until the oil gets separates, now add the tamarind extract, red chilly powder and coriander powder along with salt and cook the gravy with lid closed until the oil gets separates...finally add the already prepared dumplings, cook in simmer for few minutes and put off the stove..

Serve along with rice and papads..