PARUPPU URUNDAI KUZHAMBU

Paruppu urundai kuzhambu

Ingredients

To Make Urundai
Channa dal-1/2 cup
Toor dal-1/2 cup
Fennel seeds-1/2 tspn
Garlic pods-5
Onion-1
Green chillis-2
Coriander leaves- chopped finely (as desired)
Salt-as required

For Gravy

Onion-1
Tomato-1
Tamarid- lemon size
Fennel seeds-1/2 tspn
Cinnamon-1"inch piece
Coconut paste- 1/4 cup
Sambar powder- 2 tspn
Chilli powder-1/2 tspn
Coriander leaves- to garnish
Oil-as required
Salt-as required

Method

Soak the dals for 1 hour, drain the water. Coarsely grind it with fennel seeds, green chillies, and garlic pods. Do not add water while grinding the mixture. Now add chopped onions,salt and coriander leaves to the mixture. Make small ball out of it and keep it aside.

Soak the tamarind in two cups of water for 15 minutes and extract the juice. Chop the onions and tomatoes. Now heat oil in a pan, add fennel seeds, cinnamon, curryleaves. Add onions, let it fry for some time. Now add the chopped tomatoes and cook it for 3 minutes. Add the sambar powder, chilli powder and saute it well. U can sprinkle some water at this stage. Now add the extracted tamarind juice, and add salt.

When the gravy boils a little, simmer the stove and add the dal balls u ve made. Dont add all balls into the gravy in one move, add in shifts and wait for 2 minutes before u add the next shift of balls. Add the coconut paste at last. Let it cook for 5 to 8 minutes. Add the chopped coriander and serve hot with rice.