Paruppu Urundai Kulambu

Ingredients:

• Thuvaram paruppu- 1/2 cup
  
  
• Shallots,chopped - 3 tblsps
• Red chillies - 4 nos.
• Soambu-1/4 tsp
  
  
• jeera-1 tsp
• chopped coriander leaves-4 tblsp
• Salt-To taste

FOR GRAVY:

• Tamarind-1 big gooseberry size
• Shallots-1/2 cup
• Garlic-10 flakes
• Tomato-1 small(chopped)
• Redchilli powder,coriander powder- 2 TSP
• Turmeric-1/4 tsp
• Salt-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.