Paruppu Urundai Kulambu

Ingredients:

To make paruppu balls:

• Kadalai paruppu (Channa dhal) 1 cup
• Toor dhal(Thuvaram paruppu) a handful
• Onion 1
• Sombu (Fennel seeds) 1/2 tsp
• Green chili 2
• Curry leaves a handful few
• Garlic 1 pod crushed
• Coconut 2 Tablespoon
• Salt

• Soak the channa dhal and toor dhal in water for one hour and grind coarsley.
• Add little water while grinding, paste should not me watery.
• Add sombu and green chili and all the ingredients together and make small balls.

To make Gravy:

• Small onion 10
• Tomato 2
• Sombu (Fennel seeds ) 1 Teaspoon
• Fenugrek( vendayam) 1 Teaspoon
• Chili powder 1 Teaspoon
• Dhania Powder (Corriander powder) 1 Teaspoon
• Tamarind 2 Tablespoon
• Grated Tender Coconut paste 3 Tablespoon

Method:

• Fry the sombu and vendhayam and powder it.
• Add oil to kadai and fry onion till it turn golden brown and add tomato fry for a while.
• Add sombu and vendhayam powder, turmeric, chilly and corriander powders and fry the masala until oil separates from it.
• Add the tamarind pulp.
• Drop the dal balls one by one and close it with a lid and cook for few minutes.
• Don’t stir the kulambu otherwise the balls will break.
• Or you can either steam the balls in idly steamer and add to the kulambu.
• Cover it with a lid and cook until the balls are cooked well.
• Add coconut paste to the gravy.
• When it boils garnish with coriander leaves.

Try it out and drop comment.