BON APPETIT: Vazhaipoo Paruppu Urundai Kuzhambu (Banana Blossom Dumplings Gravy)

The recipe for this dish had been bookmarked from Priya's Easy N Tasty Recipes. The best thing i like about her blog is she comes up with very unique recipes explained in a simple fashion. I have bookmarked quite a few recipes from her wonderful space . The recipe for the dumplings really bowled me. i have prepared the vazhaipoo as Paruppu Usili and vadai, but never in a gravy as dumplings. The recipe was duly bookmarked and the next time i got the vegetable the dumplings made an entry in my kitchen and was liked by hubby and daughter. So here's how i adapted her recipe:-

Ingredients:-
For the Dumplings----

Banana Blossoms - a big cup
Bengal Gram ( chana dal) - 1/2cup
Onion - 1 (medium sized)
Green Chillis - 2
Fennel Seeds - 1 tsp
Ginger - a small piece
Garlic - 2 to3 pods
Salt - to taste

Soak the lentil in water for at least 2 hours. In the meanwhile steam cook the chopped vegetable( soak it in buttermilk to retain colour) with some salt.

Coarsely grind the soaked lentil along with salt and fennel seeds.

Now in a dish mix this along with chopped ginger, green chillis,garlic, and the steamed vegetable.

Take a small portion and roll them in to small sized balls as shown in the picture.

Now steam these balls in a pressure cooker for 10 minutes.

The steamed dumplings are ready. They can be had on their own with chutney or ketchup.

To spice up the dumplings further a tangy gravy was prepared as follows :-

Ingredients:-

Tamarind extract - 1 cup
Red chilly powder - 1 tbsp
Coriander powder - 1 tsp
Onion - 1
Tomato -1
Garlic cloves - 5 to 6
Mustard, fenugreek & cumin seeds - 1 tsp
Curry leaves - afew
Sesame oil - little
Salt - to taste
Grated Coconut- 1/4 cup
Black Pepper - 1 tsp
Shallots - 5 to 6
Poppy seeds - 1tbsp

Method:-

First dry roast the poppy seeds and pepper till golden brown and grind it with grated coconut and shallots along with water to a fine paste.

In a kadai add some sesame oil and let the mustard, fenu greek and cumin seeds splutter. Now add the curry leaves, sliced onions, garlic and the chopped tomato.

Saute till the onions become translucent, now add the ground paste and keep on stirring the whole mix.

Add the tamarind extract along with required salt, red chilli powder and the coriander powder. Cook the gravy in low flame till the required consistency is achieved. Finally add the Dumplings and let it simmer for a few minutes.