Puliangudi Special - Ulundhamparuppu Curry - Udad Dal Curry

I wanted to make my 50th post something special, everybody does it with sweets, but I wanted to do  something different. I decided upon this Ulundham paruppu curry as it is special to me.

This is one of the recipes that is unique to my native place, it is made in Puliangidi, Kadayanallur, Vallam Sengottai areas. I think Udad dal dishes are prevalent in this area because udad is the crop used in rotation between the rice crops.

During season, green udad bean pods are available (directly from the fields). These are boiled whole in salted water and then peeled and the green beans inside are eaten. Let me tell you they are really delicious and it is something I looked forward to when I visited during my summer holidays.

Girls who have attained age and pregnant and post partem women are given ulundh kali, ulundham paruppu curry, Ulundhu vadai, ulundhu choru in fact in Unlundhu/Udad Dal in as many forms as possible because it is said to srengthen the pelvic muscles and the back bone. The kali has a bitter taste due to the addition of aliyam vidhai. I remember being force fed the kali when I attained age. But I am grateful now, because I am relatively free of the backpain that seems to be so prevalent among women of my age in my acquaintance. I will post the recipes for the other items in future, if the almighty wills.

aromatic and creamy ulundham paruppu curry

Now for my favourite Ulundham paruppu curry.
First Step:
Udad Dhal - 1/2  cup
Jeera - 1/2 tsp
Garlic Cloves 2-3
Cook all the above together with water to cover till the dal is cooked but seperate.
Second step:
1/2 cup grated coconut
1/2 tsp Sombu / perunjeeragam/ sonf
1 " piece Cinnamon
1/2 tsp jeera
1 " piece Ginger
2-3 Garlic Cloves
Grind all the above to a fine paste.
Third Step:
1 Big Onion Chopped or a handful of Sambhar onions (preferable)
One tomato - fimely Chopped
two green chillies Slit
1 tsp Chilli Powder (Omit for post partem ladies and can use a bit of black pepper powder instead)
4 tsp Malli Masala Powder
salt to taste
1 tsp Mustard seeds
two sprigs curry leaves.

Heat oil in a kadai. Add mustard, after it splutters, add curry leaves and chopped onion. When onions change colour, add tomato peices, green chillies, salt, chilli powder, malli masala, and stir till raw smell of chilli powder goes. Add the ground coconut paste. Add water to make thick gravy and simmer till the masala is cooked. Last add the cooked udad dal with its water. Adjust for salt and serve with plain boiled rice and tomato chutney or any spicy curry. We had it with Pavakkai waruval & cauliflower jeera stir fry (recipes following soon).

Variations:
When the masala is boiling you can add Drumsticks or Raw mango to it and boil till cooked to get a really different and delicious flavour.
For a non veg variation, after the dal is added, eggs are broken into the gently simmering gravy and cooked. This is also good, but my husband dosen't like it, so I take a little in another pan and do it seperately.
Instead of the cinnamon and sonf in the coconut masala, you can add a tsp of garam masala powder, but I prefer not to do so.
Remember not to overcook the paruppu/dal, if the dal disingerates, the curry will take on a slippery texture which is not palatable to some people.

I am sending this to Foodelicious - Only South Indian Event, Vegan Diet - Only Plant Based, Any One can Cook series 45, Healthy Morsels, Vidhya's and Vardhini's  - Love Locked - Legumes.