VAZAPPU-PARAPPU CURRY (Hemant Style) 

INTRODUCTION

INGREDIENTS

My mother was a great lover of Vazakka, Vazappu and Vazathandu curries fashioned out by Kamala Mami. I loved both the vazappu and vazathandu curries more than vazakka. She would make parappu mix curry which was by itself a thing away from tradition. She would add asafetida which was not used in traditional method. (this was because my mother loved perungayam so much and when Kamala Mami needed some advance money, she would add slightly more asafoetida in any curry or samabar. This pleased my mother very much. and her request would be granted). I have a confession to make here. As a male, I was forbidden to eat Vazathandu curry as per Kamala Mami's orders. I had to steal when she was absent for a while from kitchen before my mother would notice the theft. But I don't regret it. 

You would have enjoyed vazapu poriyals prepared in traditional style. It is time you broke away a little and use a non conventional route to culinary bliss. I am giving a Gujarati khaman Dhokla -plantain flower curry which would be your favourite for years to come. 

(for a family of 4 two to three servings)

FOR THE PARAPPU PORTION
Boiled rice 1/2 cup
Kadalai Parappu 1/4 cup
Ulutham parappu 1/4 cup
Thoram parappu 1/4 cup
Green Chillies 5 to 6 nos (hot variety)
Ginger 2" piece
Fenugreek seeds 1/4 spoon
Sour Curds 1 cup
Water 1 tumbler
Asafoetida 1spoon
Salt to taste
Cooking soda two pinches
Kothumalli leaves 1/4 cup. 

INGREDIENTS FOR VAZAPPU 

CURRY
Vazappu 1 no
Oil 4 spoons
Mustard 1. 5 spoons
Ulutham parappu 2 spoons
Turmeric powder 1/4 spoon
Salt to taste
Onion 1 no (optional)
Asafoetida 1/2 spoon
Curry leaves 1 sprig

METHOD OF PREPARATION

Powder coarsely all the dhalls (big rava size) and boiled rice . Soak in buttermilk made of sour curd, add salt, Fenugreek seeds and leave it for fermentation for ten hours to twelve hours. Cut chillies finely and grate ginger . Set aside. 
When fermentation is complete, add finely cut green chillies and grated ginger. Check for salt and add if you need. Also add Asafoetida and Turmeric powder nd two pinches of soda bi carb. Mix gently but well . Now apply some oil in Thattu which can come in your idly cooker , put it on a stand or a large katora using it as a stand , pour upto 3/4 height and steam cook the rice dhall mix(dhokla) for twenty minutes. When the surface of Dhokla does not feel sticky, it is cooked. Cook complete dough in this manner. Remove Dhokla after cutting in big squares from plates and allow to cool. Now crumble the dhokla in a fine Dry upuma like mass and set aside. 

Remove top rough petals of vazappu and also hard stamen parts. Cut the poo in small bits and boil in water after adding salt and turmeric powder. When the poo is 3/4 cooked, remove from water, drain all water thoroughly by straining. Add the vazappu pieces to crumbled Dhall-Rice (Dhokla) mix and mix gently. 

Take about a full ladle of oil in a kadai and add ulutham parappu, Mustard seeds and heat on a sim flame. When mustard starts to crackle, add Curry leaves, diced onion and Asafoetida . Let onion be sauted till translucent. Immediately pour it over heaped vazappo -Dhokla mix. Gently turn it over and heat everything in the same kadai. Serve it hot.  You may garnish with finely cut Kothumalli leaves. 

Traditional poriyal is slightly wet . I have avoided its method of soaking and making a paste to steam cook. I hope that you would like this INTER-STATE MARRIAGE of recipe. 
Eat with rice, sambar and as it is. 

VARIATION
You can use only kadalai parappu with boiled rice also. Rest remain the same. 

Enjoy!!
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