PARUPPU URUNDAI KULAMBU

PARUPPU URUNDAI KULAMBU

Ingredients:
To make the urundai:
1 cup toor dal soaked for an hour
3 dry red chillies
Little asafetida powder
Little aniseeds
1 small onion chopped very fine
Little coriander leaves chopped very fine
Little salt.
Method:
Drain the dal, add in the dry chillies, aniseeds and salt.
Grind to a thick paste, add in the onions, coriander leaves,
asafetida powder, mix well. Shape into balls . keep aside.

Ingredients:
To make the kulambu:
1 lime size tamarind soaked in a cup of water
1 onion chopped
1 tomato chopped
1 tsp sambar powder
1 tsp chillie powder
2 tsp coriander powder
Little tumeric powder
1 tbs oil
½ tsp mustard seeds
½ tsp cumin seeds
½ tsp fenugreek seeds
1 sprig curry leaves
2 cups of water
Salt to taste
Method:
Heat oil in a FLAT BOTTOMED PAN
Add in the mustard seeds, cumin seeds, fenugreek seeds,
curry leaves and asafetida powder.
Now add in the chopped onions and sauté well.
Add in the chopped tomatoes and cook till mushy.
Now add in the tamarind extract, and let it boil.

When it boils add in another 1 cup of water
Add in the chillie, coriander,sambar, and tumeric powders.
Add salt and let it boil till the raw smell goes.
The gravy should be a bit watery at this stage.
Add more water if needed.

Now drop the balls one by one.
Do not stir the kulambu after you add the balls.
Otherwise the balls will break. Cook until the balls are well cooked.
The gravy would have become a bit thick now.
Now you can stir gently once the balls are cooked.
You can garnish with cut coriander leaves.