PARUPPU URUNDAI KUZHAMBU

INGREDIENTS:

FOR PARUPPU URUNDAI:

  Tur dal - 1/2 cup
   Red chillies - 3-4
   Asafoetida/hing - a pinch
   Oil -3 tsp
   Mustard seeds - 1 tsp
   Onion - 1 medium size finely chopped
   Green chilli - 1 finely chopped
   Sombu/fennel seeds - 1/4 tsp (optional)
   Grated coconut - 3 tbsp
   Rice flour -1/2 tsp
   Salt needed for the balls

   FOR KUZHAMBU:

   Tamarind - Small Lemon sized ball
   Sesame seed oil - 4 tbsp
   Mustard - 1 tsp
   Fenugreek seeds - 1/2 tsp
   Red chilli - 1
   Tur dal - 1/2 tsp
   Channa dal - 1/2 tsp
   Hing/asafoetida -1/4 tsp 
   Sambar powder-1 1/2 tbsp
   Curry leafs-2 strings

PRELIMINARY PROCESS:

Soak tamarind in 3 cups of warm water for 20 minutes. Extract its juice and discard the pulp.

Soak tur dal for 2 hours.Drain the water completely and grind it along with red chillies, salt and hing into a coarse paste without adding water.

Now heat a tbsp of oil in a kadai, add mustard seeds,fennel seeds, when mustard seed splutters, add finely chopped onion and green chilli. Saute for a few minutes and add the ground dal. Cook till it changes colour. Remove from flame. The dal will not stick to the pan if you be a little generous in adding oil.

Add grated coconut and rice flour to the above. Mix well and make small balls.Do not apply too much pressure when making ball. Keep it aside.

Steam the balls for 5-10 minutes if preferred but not necessary as we have cooked the paste well. Now our paruppu urundai is ready.

PREPARATION METHOD:

Heat sesame seed oil in a heavy bottomed kadai/pan, add mustards seeds, when it splutters, add fenugreek, tur dal, channa dal, red chilli, hing and curry leaves.

When dal turns golden brown, add tamarind extract, sambar powder and salt needed.

When it starts boiling, drop 3 balls gently into the kuzhambu. When it gets cooked, it will floats on the top. Add three more and wait for it to float on the top. Like that add all the dal balls or paruppu urudai to the kulambu (two or three at a time).

Simmer and cook until oil floats on the top.Now we can serve it with rice.