Monday, January 12, 2009

Drunken dumplings in buttermilk!

I know what you are thinking! My dumplings didn’t contain any boozing ingredients, just soaked in buttermilk gravy! Wouldn't be a fancy title for my Palak Pakodi Kadhi :)
South–Indian meal is always ended with some plain yogurt/Curd rice. The curd helps to cool down your tummy after a spicy treat. But when the curd/yogurt starts to age it become sour and tangy. In South India, the sour curd is transformed into spicy tangy gravy, which is called Moor Kuzhambu.
But in Northern India, they call it kadhi but made with fresh curd. Probably the concept is same but the way of preparing is quiet different because of the different regional cuisine.
Tamilian, Moor (buttermilk) Kuzhambu (gravy) (kadhi in North) refers to confort food. I used to make moor kuzhambu with veggie like okra, plain,etc.. but the dumpling idea came from Tarla Dal cookbook.
When I prepare this gravy with dumpling, you don’t really need any side dish. I would suggest serving with rice some papad and some dry buttermilk chillis (moor Milagai). If you go crazy to South Indian meal, this gravy is not to miss for!
The only important technique, the curd should not curdle when you boil the gravy! Don't be tempted to turn your stove knob into high (please resist or don’t try this recipe) to start to finish you stove should be in medium low heat.
Again the dumpling are not deep-fried, they are made in Paniyaram pan. I first saw Jai using the pan for Masala vadas and later at Redchillies for her Urad dhal Vadai and so one everyone continues this saga. Pretty healthy and low fat, you will never find out as the dumplings are dumped in gravy later they turn into drunken juicy dumplings!

Palak Pakadas Kadhi/spinach dumpling gravy
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palak pakodas kadhis

Ingredients:

Besan flour: ¾ cup
Palak/spinach: 1 cup chopped or frozen thawed and squeeze out the excess water.
Red Chili powder: 1 tsp
Salt: as per your taste
Hing: a pinch
Baking soda: ½ tsp
Water: required amount to make the batter

Method:
Note:
as I made in Paniyaram pan, I prepared little loose the batter, if you deep fry try , make a dough consistency. Make really small balls, they really puff up once fried.
Grease the paniyaram pan with little oil or heat oil to deep fry; scoop with spoon off way each hole! Again cook in low heat to make sure they cook all the way through. When all the dumplings are ready, you can soak in gravy!
It is a basic recipe for Moor kuzhambu/buttermilk gravy (Southern style gravy)!
Ingredients:
Sour curd:
1 cup
Water: 1 cup
Turmeric: ¼ tsp
Salt: as per your taste
Masala :You need to soak at least ½ hour the dhal and rice before grinding. Do you think I have time to soak in advance? Nope, if you are like me use besan flour and rice flour to make it with quantity mention below.
Channa dal or Besan flour: 1 tbsp
Raw rice (or Rice flour): 1 tbsp
Coconut fresh: 2 tbsp
Cumin: 1 tsp
Green Chillis: 6 to 7 numbers (reduce if you don’t like spicy)
Ginger: a small piece (appr 1 tsp grated)

Seasoning:
Oil: 1 tsp
Hing: a pinch
Mustard seed: ½ tsp
Red chilis: 1 broken
Onion: small one diced (optional)
Curry leaves: few leaves

Method:Grind the masala ingredients into smooth paste.
Beat the curd smooth, add the water, ground masala, turmeric and adjust the salt. Mix well.
Start with heating oil in pot; add the seasoning starting with hing. When the mustard starts to splutter pour the curd mix (Don’t forget the stove should be in medium low heat) . When the bubbles start to appear you can switch off the stove after 5 min!
Add the dumpling in serving bowl and pour the gravy. Let the dumpling sit for few minutes before serving.

When you want to add the dumpling, make sure your gravy is little watery because the gravy will reduce after adding the dumplings.
The dish is reaching few events that I know:

1.JFI-Chickpea chosen by Sometime Foodie , event originated by Mahanandi

2.FIC-Yellow: The bright sunshine khadi is ending to Sunshinemom’s event.

3.Another monthly event started by Neivedyam Sharmi: Theme is Milk product hosted by Preety
4.Pakodi /dumpling made with chickpea flour (probably legume/lentil flour) I consider sending to MLA: Seventh Helping started by Susan, hosted by Srivalli this time.

77 comments:

Asha said...

Oh, you are on the same path too! :D

I know, winter makes you fry those yummy and fatty things but once in a while it's okay. Looks like great meal Cham. Enjoy! I also like one dish for 4 events, I did that too!

anudivya said...

I have been looking for the dumpling version after seeing the non-dumpling version on Supriya's blog. Looks great, might be making it today... how on earth am I going to not fry the dumplings!

Cham said...

Yes Asha once in a while particularly in festival time, I deep fry! Because this lowfat version really a time consuming! Shooting one dish to many events is :Another way to manage nowadays all the events!

Curry Leaf said...

Low fat & perfectly healthy spinach dumplings.Perfect dish for winter.Always deepfry is ggod in winter.But for dishes like this it does not make a difference,I think.Perfect entry to all the events.

Gita's Kitchen said...

The dish looks delicious Cham, I should give this one a try....

LG said...

Pakodi kadhi looks yumm..probably south indian version is dunking steamed dal dumplings in mor kuzhambu ohh...your post reminded me to make them :)

Suma Rajesh said...

it really looks yum and unique..

bee said...

i an see your paniyaaram pan is being well used. :)

aquadaze said...

Wow, this is such unique dish...i can almost feel the flavours in my mouth!

Usha said...

Great idea Cham, sounds fantastic !

sowmya said...

i love the fact that we can use paniyaaram pan for a number of things..this looks really good..

jayasree said...

Loved ur title. Morkozhambu is indeed a comfort food. I make kadi sometimes in place of our morkuzhambu to cut down on coconut.

Divya Kudua said...

Drunken dumplings look delicious Cham..and yeah..what a cute name..;-)

Rathna said...

I always save some medhu vadais to soak them in the moor kolumbu for yummy dahi vadai's. Your recipe reminded me of that :-)
It also reminds me of punjabi kadi. I think punjabis add dumplings to their kadi's. I loved your version. Will make it some time soon. My family loves Kadi.

Kitchen Flavours said...

Fitting name. Looks yummy.

rekhas kitchen said...

thanks for your very fast and sweet comment cham yes you are most welcome any time for the treat. wow wow that bowl of kadi makes me drooling I am a big fan of kadi s love the pic thats enough for me for the full day mmmm yummy perfect entry for the event s

RAKS KITCHEN said...

Hi Cham,I really love ur header that changes accordingly!! Looks Nice:) Do you design by ur self?
More kuzhambu with those dumplings looks so good:)

Premyscakes said...

I use the same dumplings for more kolumbu. looks great.

Arundhuti said...

Yummy dish. Nice way to have spinach, especially for someone like me who is not very fond of it...

btw, it like your new header..:-)

Chitra - spicelover said...

a very healthy dumplings cham!! will sure do this next time when i make morkulambu:)make a visit to my blog and leave ur valuable comments:)will feel happy!!

sunshinemom said...

Winter comfort and pure bliss! I used to make pakodi kadi once in a while. You make me want to make it again! Thanks for the delicious entry, Cham!

Priya said...

Very creative name..i loved it...also the dish looks lovely n healthy since they r nt deepfried..

vidhas said...

looks lovely. I love kadhi.

Happy cook said...

Yumm it looks so super delicious.
Wish i had a huge bowl .

ranji said...

hahahah...a great title cham :)...
A great idea to make it in the paniyaram pan..sounds reallly healthy..love the idea...my hubby would definitely want me to make this..good one cham :)

Laavanya said...

Oh I have a kadhi post with spinach pakodas coming soon too :) Looks so delicious & comforting.

DEESHA said...

wow I have always loved kadhi, but as you said the low at version might be time consuming but nevertheless, a healthy one

Navita said...

cham this is awesome

Soma said...

Hey Cham! That name really got me. I was thinking Rum soaked dumplings LOL.. nice & healthy addition of palak to the pakodis.

pakode wale kadhi frequents our kitchen very very often.

Jaishree said...

Pakodi kadhi looks yumm..should give this one a try....

Cham said...

Hi Raks Kit: Yes, I do .

Srivalli said...

Thats a lovely one Cham..new header looks so cute!....thanks for the entry!

Mahimaa's kitchen said...

your kadi looks delicious cham. palak pakodi kadi is new to me. have only made onion pakodi. paniyaram pan is such a great gadget to own.

Archy said...

Wow, they look so gud Cham, perfect for winter now!! Wonderful entries for 4 events :) !!

AnuSriram said...

Looks delicious! Nice entry for the events!

Suma Rajesh said...

thanks for the quick comment cham...i was wondering how u change ur profile pic..is there any secert?.or is that a graphic u change the setting?.i really enjoy it cham...

Cham said...

Suma: I create my avatar according the season in "MeeZ.com" . I also enjoy.... Thanks Suma no secret :)

Red Chillies said...

Oh dear, the title had me very very curious Cham. The dumpling in the kadi looks pretty.

Seena said...

Didn't about dumplings in buttermilk yet, thanks for posting... :)

homecooked said...

Hey..this is my favourite :) Looks lovely!

Dibs said...

Yum Yum Yummy!

Nithya Praveen said...

Drunken Dumplings in buttermilk,eh? this caught my attention.Am a great fan of tarla dalal.A perfect recipe cham!

Namratha said...

I can deal with drunken dumplings if they are gonna look this good! :D Good one Cham!

Sukanya Ramkumar said...

Dumplings looks so perfect. YUM!. Loved the cute name of the dish.... Nice picture.

Happy Pongal!!!

Yasmeen said...

I make similar drunken dumplings ,with added nutrition of spinach gotta try them soon:)

Uma said...

A nice new twist to the regular kadi Cham! Interesting title! You are so prompt and professional in changing your blog template and header acc. to the season! Hat's off. Happy Sankranthi!

Varsha Vipins said...

1st time here Cham..:)
They are really wondeful and healthy dumplings...n soaked in buttermilk..must have been yum..

notyet100 said...

love ur header,..nd this curry looks so yum,.we call ths kadhi./:-)

Shama Nagarajan said...

wow..new recipe to me..yummy..delicious

Cilantro said...

I love the name to it. Drunken Dumplings looks great in the kadhi, Healthy since they are not deep fried.

Kalai said...

Looks great, Cham! Pongal vaazhthukkal! Hope you had a great time. :)

Vibaas said...

Love this paniyaram pan idea. Have to try it soon. Looks delicious.

Uj said...

Wow... 4 events with one dish..That looks great :) BTW I loved the usage of Appey pan..Wish I had bought them from India. Don't get it here :(.. Looks yummy :)

Uj said...

BTW the new header looks great.. very neat :)

Raaga said...

that's a nice variation. I must try it :-)

Kayal said...

I love this moorkulambu very much that too with the dumplings it will be yummy. Nice Treat and also your header is so appropriate for this season.

Vij said...

Gr8 meal cham! looks so yummy. Once in a while deep fried yummy stuffs does no harm at all.. I am gonna try this soon.

Aparna said...

I dig that title, Cham. :)
Drunken on yogurt. I could do that. We love our morukuzhambu (or morkootan as we call it).

Rather belated, but Happy Pongal.

Anonymous said...

Love pakodi kadhi.

Happy New Year Cham

sandeepa(Bong Mom's Cookbook)

Madhavi said...

Delicious entry and i love this dumplings. yummmmm entry!!!

RupaMohan said...

Pakodi kadhi is my favourite..looks yum...

A_and_N said...

This is a god recipe. Hmm..should try soon. I do not have the paniyaram pan though :(

Roopa said...

I love all kadhis, it doesnt turn out good when i prepare it myself though, I might give your dish a try, it looks so tempting.

Nags said...

That's a good recipe idea! And I love your header :)

Vaishali said...

Delicious, Cham. I would love to try this with soy yogurt. Very, very nice indeed!

Miri said...

Looks really lip smacking! I have been making my own version (its on my blog too) of this with veggies instead of pakodis and its turned out to be quite interesting.

veggie belly said...

lol! thats a clever name! I love kadhi, but I havent tried the dumplings with spinach..its always been with methi. I'll try your version soon :)

Priya said...

Cham, its a real pleasure for me to share something with u, pls check it out at my blog..

Jayashree said...

That's several events that you've entered at one shot, girl. The dumplings sound delish.

Adlak's tiny world said...

thats a nice idea cham.. delicious dish.

kamala said...

hello Cham..How r u?Belated pongal wishes..Love the new template and color..Me too nowadsys using the paniyaram pan for vadas and koftas..delicious.

Preety said...

hey cham thanks for the wonderful entry..Sharmi forwarded me your entry as she is moving and now i am hosting this months event..Your recipe is totaaly different then mine..I should try yours sometime..thanks for sharing though

Alka said...

Love the colours,loved the low fat thing,loved the ingredients,Loved the recipe...period !

Ramya's Mane Adige said...

Looks lovely!!!! But seems equivalent to making 2 separate dishes!!!! You must have a lot of patience.... But the result is worth all the effort , im sure :)

Vanamala said...

Looks lovely dish....

Shreya said...

hi Cham, such a nice dish. Palak dumplings are healthy (forget a bit of oil) and with buttermilk must have been tasty. I always make extra pakodas so that I can soak some in fresh curd/ buttermilk and have the next day as Dahi Pakora or Kadi Pakora:-)

Rajee said...

Great and healthy recipe, cham.