Thursday, June 9, 2011

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..

Karamani Urundai Kuzhambu

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..

38 comments:

  1. Excellent idea to convert the beans into such a thick & creamy kuzhambu..slurp !!

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  2. Wonderful recipe.. looks delicious .. thanks for sharing !!
    Indian Cuisine

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  3. It is looking delicious:) and very innovative dish...

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  4. Curry looks finger licking good and thanks for the tip of freezing soaked beans.

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  5. What a great way to use karamani.... Great idea! and wonderful clicks!

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  6. These dumpling look so inviting!!! Indian vegetarian food is too good! Yum!

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  7. I love the color of this dish...

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  8. this looks wonderful! I am new to your blog and just became a follower. What amazing recipes you have!

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  9. What a thick, rich gravy! It looks so flavorful!

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  10. Looks yummy..nice way 2 use red chori beans:)

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  11. wonderful gravy and looks so delicious !!

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  12. Wow a wonderful recipe dear..absolutely mouthwatering.

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  13. curry looks so delicious and colorful,nice preparation.

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  14. Its looks mouthwatering to me.Super !!

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  15. Urundai kulambu is our favorite, but i dont make it often due to the process... your kulambu reminds me I have to make it soon... yumm..
    http://krithiskitchen.blogspot.com
    Event: Healing Foods - Banana

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  16. Very nice idea :), looks so wonderful too!

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  17. Woww.. this is an entirely new recipe for me.. Will surely try this out.. Thank you :)

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  18. Never had a chance to try this. We have very limited Indian cuisine in Sarawak but more in Peninsular Malaysia.

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  19. Hi Priya, This is looking absolutely delightful. Loved the new combo of ingredients and the recipe is so nicely made and presented. Saving this recipe of urs and wud love to give ur version a try on the coming weekend. Have a great day….Sonia !!!

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  20. Looks inviting and so yummy!

    http://treatntrick.blogspot.com

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  21. I make urundai Kuzhambu with dhal, looks great with karamani. I also add ground coconut to the gravy also. Your recipe seems easier than mine and I shall try it out soon.

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  22. Oo, that sounds delicious. Very comforting home-cooked food.

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  23. அசத்தல் போங்க..காராமணியில் உருண்டை குழம்பு செய்ததில்லை..

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  24. brilliant idea! This is a new dish to me and I would love that with roti and some raita :)
    www.sunshineandsmile.com

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  25. tats a very innovative recipe...very interesting...you made me hungry now...gravy looks very tempting..added it to my must try list :) almost most of your recipes are a must try...btw i tried your water melon kootu for sterday's dinner i liked it very much n i felt mild sweet taste...thanx for the new recipe...

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  26. An excellent recipe..It looks so colorful and tasty!!! Love the pic!!!!

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  27. This looks so delicious, love the beautiful color.

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  28. Wow Great idea. I would love these in a wrap.

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  29. wow, they look superb dear, love them. I have some sprouted whole red lentil and was thinking what to do, I may grind and may do something similar. Thanks for the idea :)

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  30. nice rich color...very inviting curry...yum...

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  31. My mouth is watering, this looks so tempting.

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  32. Yummy gravy, looks very delicious!

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  33. Perfect n healthy trick to eat these karamani..love it!!

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  34. I love urundai kozhambu.. thank you for this recipe

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