PARUPU URUNDAI KUZHAMBU

INGREDIENTS:

Toor Dhal / Thuvaram Parupu    - 2 Cups
Red Chillies                               - 5 to 6
Asafoetida                                - 1 Tsp
Onion                                        - 3/4 Cup finely Chopped
Coriander leaves                        - 1/2 Bunch finely chopped
Tamarind                                   - 1 Big lemon size
Salt                                            - as needed

To Grind:

Grated Coconut                         - Cup
Cumin Seeds / Zeera                  - 1 Tsp
Fennel Seeds / Sombu                - 1 Cup

To Temper:

Mustard Seeds                         - 1 Tsp
Fenugreek Seeds / Vendhayam - 1 Tsp
Onion                                       - 1/2 Cup finely Chopped
Curry leaves                             - 10 to 12 Leaves

HOW TO MAKE:

Soak toor dhal for 3 to 4 hours

Soak tamarind for 20 to 30 minutes.

Grind the toor dhal, asafoetida and red chilli without sprinling the water.

Take a bowl mix the grinded dhal, chopped onions and coriander and pinch salt. make a small balls as shown below and keep aside.

Extract 2 cups juice from the soaked tamarind and keep aside. Grind grated coconut, fennel and cumin seeds into a fine paste.

Add coconut paste, sambar powder, turmeric powder and salt in the juice, mix well and keep it aside.

Heat oil in a pan and splutter mustard seeds, fenugreek and chopped onions and fry it till turn into brown in color and add curry leaves and saute them well. Add the mixed tamarind water and allow it to boil.  Once the water starts boiling, simmer and gently add the parupu urundai (Lentil balls) one by one taking care not to mush them.

Allow it to get cooked and once the balls are cooked it will become firm.  Let the gravy thicken and boil until oil separates.  Cook in low flame for another 5 minutes and once the gravy became thick switch off and transfer into the serving bowl.

Serve with hot rice.

TIPS:

* I always put a raw balls into the kuzhambu one by one and it works fine.  I heard from my friends and relatives that the balls need to be steamed before adding into the gravy.

* For urundai you can add finely chopped (small pieces) coconut and it will give crunchy taste.

* When kuzhambu boils before transfer to the serving bowl you can add two spoons of gingelly oil.

* You can add finely chopped murungai keerai instead of coriander leaves.