Paruppu Urundai Kuzhambu

Paruppu Urundai Kuzhambu

Ingredients:
For paruppu urundai

Kadalai paruppu – 1 cup

Thuvaram paruppu – ½ cup

Onion – 2

Garlic – 5 cloves (cut into small pieces)

Fennel seeds – 1/2 tsp

Cumin seeds – 1/2 tsp

Cloves – 5

Curry leaves – 5 (cut into small pieces)

Rice flour – ½ tsp

Dried red chilli – 2

Salt as required

For Kuzhambu

Oil – 2 tsp

Cumin seeds – ¼ tsp

Fenugreek seeds – ¼ tsp

Tamarind juice – 1 cup

Tomato – 2

Garlic – 5 cloves

Turmeric powder – ¼ tsp

Chilli powder – 1 tsp

Coriander powder – 1 tsp

Salt as required

Curry leaves

Coriander leaves– few for garnishing

Method:
Soak the Channa dhal and thoor dhal for 1 to 2 hrs.

Grind the dhalls and the other ingredients in I to a coarse paste.

Make it into small balls with out any water. ( if you feel excess water slightly press the balls to squeeze the water out)

Steam cook the balls in a idli cooker and keep aside.

Now for preparing kuzhambu, add oil in a pan.

When it is hot, add the cumin seeds, fenugreek seeds and when they start spluttering, add th onions, green chilli and garlic.

When the onion turns brown colour, add the tomato and curry leaves.

When the tomato becomes soft, add the tamarind juice, salt, turmeric powder, chilli powder and coriander powder and boil for 10 mts or the gravy becomes thick.

Add the grated coconut and cook for another 2 mts.

Now add the steamed balls and cook for just 2 to 3 mts and switch off the stove.

Garnish with coriander and Serve

Enjoy  VERY HOT & SPICY PARUPPU URUNDAI KULAMBU with rice or chappathi.