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Paruppu Urundai Kulambu


By Alamelu Mangai's kitchen (Visit website)






Ingredients:

Thuvaram paruppu- 1/2 cup

Shallots,chopped - 3 tblspsRed chillies - 4 nos.Soambu-1/4 tsp

jeera-1 tspchopped coriander leaves-4 tblspSalt-To taste

FOR GRAVY:
Tamarind-1 big gooseberry sizeShallots-1/2 cupGarlic-10 flakesTomato-1 small(chopped)Redchilli powder,coriander powder- 2 TSPTurmeric-1/4 tspSalt-To taste

To grind:
Coconut - 1/2 cup



Method:

Heat oil in a pan.Add the mustard seeds , add fenugreek seeds , curry leaves, cumin and asafoetida.Add the chopped onion and fry till it becomes soft.

Then add the chopped tomato and cook till it becomes mushy.Then pour the tamarind extract.As soon as it starts boiling , add 2 cups water , chilli powder, coriander powder, turmeric powder,salt and close tightly with a lid.Cook till the raw smell goes.The curry should be thin like rasam in this stage.Put off fire and keep aside.

Method for urundai:
Soak both the dhal for 1 hour in water.Drain the water.Grind it in to a coarse mixture with red chillies, salt,garlic. Put it in a mixing bowl.Chop the onion, ginger, cilantro and curry leaves and mix them with the dhal mixture.

Make small balls out of the mixture (in the size of a lemon).Arrange the ball in the idly pan.And boil for 5 to 6 min.Now add steamed paruppu urundai to the gravy and cook for 10 mins. Water will be absorbed by the dhall balls. Finally garnish the gravy with coriander leaves.


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