Paruppu Urundai Kulambu

Ingredients

Channa dhal-1cup

Toor dhal-1/4cup

Oil-2tablespoon

Onion-2

Tomato-1

Mustard-1/4tablespoon

Urad dhal-1/4tablespoon

Cumin-1/4tablespoon

Ginger Garlic paste-1tablespoon

Chilli powder-1/4tablespoon

Sambar powder-1/4tablespoon

Corriander powder-1tablespoon

Tamarind juice-1/4cup

Curryleaves-few

Corriander leaves-few

Coconut paste-2tablespoon

Salt-as required

For Grinding

Red Chilli-5

Fennel-1/2tablespoon

Ginger-a small pod

Garlic-3 pods

Method

• Soak channa dhal and toor dhal in water for 1hour.
• Grind channa dhal,toor dhal,redchilli,ginger,garlic,fennel into coarse paste.
• Do not add water while grinding.
• Add chopped onion, coriander leaves,curry leaves make small balls out of the the grinded paste and steam it in idli vessel.
• Remove the balls when it is half cooked.
• In a kadai add oil,mustard,urad dhal,cumin.
• When it starts popping,add onion,curryleaves,ginger garlic paste.
• When onion gets transparent,add tomatoes,chilli powder,turmeric,corriander,sambar powder.
• When the raw smell goes off from masala,add 3cups of water and allow it to boil.
• Add tamarind juice,salt and cook for another few minutes.
• Now add cocnut paste and add the boiled dhal balls into the gravy.
• Allow it to cook until the balls are fully cooked.
• Garnish with corriander leaves.