This month Sowmya of Nivedhanam challenged the Northern Group of SNC to cook Venthayakeerai Paruppu Urundai Mor Kuzhambu(VPUMZ). Since I do not know Tamil, before plunging into the recipe, I googled to find out what VPUMZ meant. And this is what i gathered. Venthayakeerai translates to fenugreek leaves, Paruppu to lentil or dal, Urundai to balls, Mor to buttermilk and Kuzhambu to curry, in English. So the dish we were challenged to make was in fact Fenugreek leaf-lentil balls in Buttermilk Curry.
It was a fairly simple dish to cook. in spirit, it felt like a south Indian version of Palak Kofta Kadhi. while besan is used to add flavors and thicken the gravy in Kadhi, a coconut-lentil paste is used to thicken the gravy in Mor Kuzhambu. the other point where VPUMK differed from Palak Kofta Kadhi was that unlike the Palak koftas which are deep-fried, the Venthaya keerai Paruppu Urandai's are steam cooked thereby making them a healthier and easier-to-cook alternative.
so over all, i have only praises to sing for this south Indian version of Kadhi and i thank Sowmya immensely for having introduced it to me.
now the recipe....
Venthaya keerai Paruppu Urundai Mor Kuzhambu (Serves 4)
Recipe Source : Nivedhanam
* this was not part of the original recipe. skip the semolina if you can make a coarse dal paste.