Paruppu Urundai (Dal Dumplings) - And a milestone

This is a very special post. Special because it is the third part of the trilogy featuring Milagu Kuzhambu and Milagu Rasam.


Why is the number 3 special? Why a trilogy? Why, why, you ask?

Because today, my food blog turns three. No, not three years, but three months.

So, it had to be a special post. And quite like I'd predicted in Asha's blog, this is my 100th post. This wasn't planned, but boy am I glad it worked out this way.

So, to celebrate my 100th post on the day my blog turns three months, I present to you THE dish that is simple, exotic, comforting and special, all at once.

Ingredients:

1 cup Toor Dal, soaked for 4 hours

1 tsp Chilli Powder

1/2 tsp Turmeric Powder

1/4 tsp Mustard Seeds

1/2 tsp Urad Dal

7-8 Curry Leaves

1/4 tsp Asafoetida

A little rice flour

You will also need 1 recipe of Milagu Rasam to proceed.

Grind the toor dal to a fine paste. Add salt, chilli powder and turmeric powder and blend well into the dal paste.

Heat oil in a kadhai and add the urad dal. When the dal turns brown, add the mustard seeds. When they splutter, add the curry leaves and asafoetida. Add the dal paste and fry until the colour changes. (It will be sticky, but won't look raw anymore. The mixture should not be as dry as the one made for paruppu usli.) Cool this mixture.

Make small balls of this mixture using a little rice flour to bind the mixture. (As demonstrated by Amma in the picture below.)

Drop these dumplings in boiling Milagu Rasam and cook for 5-7 minutes. Remove carefully.

To proceed, take a little rice on a plate. Place a dumpling on the rice and break it. Mix these two items thoroughly. Pour a little Milagu Kuzhambu on the side. Take a little bit of the rice and paruppu urundai mixture, dip it in the Milagu Kuzhambu and eat.

Some things in life have to be super special. A third "monthiversary" of your blog doesn't come everyday. And a 100th post comes but once. I didn't know when I set out on this journey that it would be so eventful. That S would show my food blog off with pride. That I would learn so much, that I'd even cook so much with vegetables and ingredients that intimidated me. But most of all, little did I know that I'd come across the most wonderful bunch of fellow food bloggers. People who are strangers one minute and friends the very next. People who have no idea who I am or where I come from, but have stood by me through these three months that would have otherwise been my worst. People who have given me confidence and encouragement to move ahead, tips to ensure my blogging efforts don't go waste, and above all else, the love and support to come back to this page every single day. You all know who you are and I thank all of you for being you.

Hugs!