Yes, I am Vegan

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Vegan Paruppu Urandai More Kulambu

by 39 Comments

Before getting started with the post, I have changed my wordpress theme 🙂 So, you are looking at the right website. The old theme took ages to load due to the images. So am trying a new one. Do you like this theme? if you have time,a comment would be appreciated

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Back to the recipe, I made lentil dumplings and added them to a Vegan Coconut Yogurt Curry 🙂 A popular South Indian curry-veganized and made yum <3 This is a fusion of my mum-in-law’s curry recipe and a steamed lentil dumpling recipe, I had scribbled in my recipe book ages ago. Came out so well. I couldn’t wait to share this with you all.

DSC_0122 I use lot of fenugreek leaves when I cook Indian food. You can get a huge bunch of these beauties in any Indian groceries that sell veges too. You mix these with soaked and ground lentils-shape them as balls and steam in bamboo steamer. Make a curry from coconut yogurt-drop them in it and serve with rice 🙂 Super yum <3 DSC_0114

For the lentil dumplings (makes around 12 dumplings)

You need:

  • Split Pigeon Peas-1/4 cup (Ask for Toor dal in Indian Groceries)
  • Chana Dal (If you live in Australia-Coles now have them in Indian Section)/You will definitely find them in Indian Groceries-1/4 cup
  • Dry Red Chili – 3
  • Asafoetida aka Hing-1/8 tsp/a pinch
  • Salt-to taste
  • Desiccated Coconut-1 Tbsp
  • Curry leaves-a sprig
  • Turmeric-a pinch/1/8 tsp
  • Fenugreek Leaves-tightly packed-1/2 cup (Ask for fresh methi leaves in Indian Groceries)

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Method:

  • Soak Split Pigeon Peas and Chana Dal in 1 cup hot water for 2 hours
  • In a food processor that will make a smooth paste (you must not have chunks here) with all the ingredients (including soaked lentils) except fenugreek leaves (add 1/4 cup water to ease the process)
  • On a low heat, to a non-stick pan, add the ground paste, fenugreek leaves and stir until it becomes really thick. The color goes from light yellow to a darker shade. Let it cool, shape them as balls and steam them in a bamboo steamer for 15 mins
  • Dumplings ready 🙂 Super high in protein, literally zero oil, tasty.
  • Pierce them with toothpick (optional) for the curry to seep in

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Coconut-Yogurt Curry

You need:

  • Frozen coconut thawed (1/4 cup)
  • Cumin seeds-1 tsp
  • Curry leaves-1 sprig + a few for seasoning
  • Ginger-1 inch piece
  • 1.5 tsp chana dal+1.5 tsp rice-soaked in hot water for 30 mins)
  • Green Chili-2
  • Alpine Coconut Yogurt (Woolys have them-Vegan Coconut Yogurt-YUM)-1/2 cup with 1/4  cup water-whisk them really well.
  • Turmeric-a pinch
  • Mustard seeds-1 tsp
  • Red onion-1/2 finely chopped
  • Tamarind 1/4 tsp soaked in 2 Tbsp water
  • 1/4 cup water
  • Asafoetida/Hing-1/8th of tsp
  • Salt-to taste
  • Coconut oil-1.5 tsp

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Method:

  • Make a smooth paste out of soaked chana dal & rice, coconut, cumin seeds, curry leaves (a sprig), ginger, green chili.
  • In a sauce pan, add coconut oil, heat it, add mustard seeds, after they crackle, add curry leaves, asafoetida, after 5 seconds, add chopped onion, fry until translucent, add some salt, turmeric and 1/4 cup water, tamarind water (discard the pulp). Let it boil for a couple of minutes.
  • Time to add the ground coconut paste. Cover and let it simmer for 3-4 mins on a low heat.
  • Add coconut yogurt to the simmering curry and let it sit on low heat for 2 mins.
  • Add 6 dumplings in, cover and let it stay for 5-6 more minutes.
  • Serve with chopped coriander leaves.
  • Tastes super awesome with rice.

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Comments

  1. OMG Charu! What have i been missing over the last few weeks! This dumpling curry looks smashing.
    And the photos! A.M.A.Z.I.N.G Love the photos Charu!
    Hope you’re doing well! Have a nice week ahead. 🙂

    Reply

    • I did miss you 🙂 Hope things are going great with the pastry school (is that what you call it?) Before you graduate, please try to make your teacher pass a vegan recipe over (GF too).

      Am so happy to see you pass by. Thanks <3

      You take care 🙂 I understand you're busy. So no dramas<3

      Reply

  4. Absolutely awesome dear!!!! I have done the usual pulikuzhambhu with it… Coconut gravy sounds very yummy :- D and loved all your pics they are simply superb 🙂

    Reply

    • Thanks Malar <3 Have you heard of 'more kuzhambu'. That's what MIL calls this dish. And I dunno if this is how you say it-usili? -you use that sort of base but shape them and use.

      Reply

    • Awww. Thanks Chits 🙂 A new camera and Sanju’s macbook -is the trick. You always have amazing pics. I still love how you have the wineglass rim with honey and some sugar/chocolate there. That’s a genius idea

      Reply

  15. WOW! Looks and sounds amazing! Even tho Vegan Mofo is over I still found your link their their site – glad I did! Swing by my place when you have a moment 🙂

    Reply

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