Paruppu Urundai Kulambu

To make paruppu balls

Ingredients:



Channa dal - 1 cup 

Toor dal - a handfull

Onion - 1 

Sombu  - 1/2 tsp

Green chili - 2

Curry leaves - a handfull

Garlic - 1 pod (crushed)

Coconut - 2 tsp 

Salt - to taste 

Making Balls:

Soak the channa dhal and toor dhal in water for one hour and grind coarsley.

Add little water while grinding, paste should not be watery.

Add sombu and green chili and all the ingredients together and make small balls.



 For Gravy:

Small onion - 10 nos

Tomatos - 2nos

Sombu - 1 tsp

Fenugreek - 1 tsp

Chilly powder - 1 tsp  

Corriander powder - 1 tsp

Tamarind - 2 tsp 

Coconut paste - 3 tsp
Method: 


Fry the sombu and vendhayam and powder it. 

Add oil in a pan 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.