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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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.