Paruppu Urundai Kuzhambu

Ingredients

Kadalai Paruppu/Channa Dal – 1 cup

Small Onion – 20 nos – finely chopped

Tomato – 2 nos – Finely chopped

Tamarind – Lemon size

Chilli powder – 2tspn

Corriander Powder- 3tspn

Green chilli- 2 nos

Curry leaf – 1 string

Fenugreek – few

Mustard seeds – ¼ tspn

Cumin seeds – 1 tspn

Corrinader leaf - 1 tspn chopped finely

Salt – To taste

Gingely oil- 2 tspn

Turmeric powder- 1/2tspn

To Gind

Coconut – 4tspn

Fennel Seeds – 1/2tspn

Soaked channa dal – 1 tspn

Grind the above ingredients into fine paste.

Preparation

Soak tamarind in 1 cup water for 10mins and get the extract out of it.  Add chilli powder, coriander powder and salt with the tamarind extract. Mix well and keep it ready. (Instead of chilli powder and corriander powder we can use sambar powder).

Soak Channa Dal for 40-50 mins and grind it without adding water – Don’t grind it to fine paste- Coarse grinding is fine. (If you find difficult to grind, can sprinkle some water)

Add 1/4^th of chopped onions into Channa dal batter, chopped curry leaf and cumin seeds. Mix well and make it into small balls.

In a Kadai add gingely oil and once the oil gets hot add fenugreek and mustard. Let them fry for few seconds and then add the remaining onions, Curry leaves and chopped tomatoes. Add Pinch of salt and turmeric powder so that oinions and tomatoes cook well.

Now add the tamarind mixture and let the kulambu get boil in medium flame.  Once the raw smell went off from the gravy, add ground coconut paste and cook the gravy in low fire.

Now add the Paruppu Urundai in to the gravy and don’t use spatula to mix it. Leave it for 5 mins in low fire so that the balls should not break. (If you find difficult to add the balls directly to the gravy you can steam it and then add to the gravy.)

Cook the gravy for 10 mins until all the channa balls cook well. Garnish with coriander leaves.

Note: - Do not use Karandi/Spatulla after adding channa balls. If you find the gravy sticks into the bottom, just lift the vessel in which you are making the gravy from the stove top and rotate so that the balls won’t split.