Paruppu Urundai Kuzhambu

Paruppu Urundai Kuzhambu - also called in English as dal ball curry. Dal balls are made of toor dal and channa dal and then added to kuzhambu (thick sambar) ... Try it !!!

INGREDIENTS:

FOR MAKING DAL BALLS:
Toor dal(split pigeon peas) - 1/2 cup
channa dal(gram dal/bengal gram) - 1/2 cup
Dry red chilli - 3
Fennel seeds - 1 teaspoon
Coconut - 2 tablespoon grated
Green chilli - 1 no.
Oil - 2 teaspoon
Salt - as required.

FOR MAKING KUZHAMBU:
Oil - 2 teaspoon
Mustard - 1 teaspoon
Gram dal - 1 teaspoon
Fenugreek seeds - 1/2 teaspoon
Tamarind - lemon sized ball
Onion - 1 medium sized
Tomato - 1 no.
Sambar powder - 2 teaspoon
Salt - As required
Asafoetida powder - as required

METHOD:

1. Soak toor dal and gram dal together for 2 hours.Prepare all ingredients and set ready .

2.  Drain the water from dal completely. Grind dal along with fennel seeds, dry red chilli, green chilli in to a thick paste. Also add salt to the paste and mix well.

3. In a tawa , add 2 teaspoon of oil, add the paste prepared in step 2 and also add grated coconut and mix well and cook for a minute. Then switch off the stove and allow the contents to cool. Make lemon sized balls out of it.

KUZHAMBU(thick sambar) PREPARATION:

4. Now , keep the dal balls away. In pan, add 2 teaspoon of oil, add mustard,gram dal, fenugreek seeds . Then add onion and fry till it turn color. Then add tomatoes and fry till they turn soft.

5. Now add sambhar powder,salt,tamarind water and  also add some water as required . Do not add too much water as it would turn very watery. Now allow the contents to boil. Now add the dal balls prepared in step 3. Add them one by one. 

6. Allow the contents to boil. When the balls are cooked, they would rise up. At that time, switch off the stove and sprinkle asafoetida powder.

7. Paruppu urundai kuzhambu is ready. Have it rice or rotti !.

ALSO SEE : Morkuzhambu , Garlic kaara kuzhambu