Paruppu urundai kulambu.

 Paruppu urundai kulambu.

paruppu urundai: Selviem
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kadalai paruppu - 1 cup
toor dhal - 1/4 cup
soak for 2 hours. wash and drain.
ginger - 1 "
green chilly - 3
sombu - 1/4 tsp

grind the above with the dhal coarsely.

now add the following ingredients and mix to the ground dhal

reqd salt
turmeric pdr- 1/4 tsp
coconut grated - 2 tblsp
onion - 2 medium size, chopped
corainder leaves - 1 small handful chopped
curry leaves - few chopped
hing - 1/2 tsp
mix all the above ingredients thoroughly.

now make small ball and steam in the idli vessel.

By the side, we can prepare the curry .

Kulambu:
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small onion - 10 sliced
pepper - 1/4 tsp
jeera - 1/2 tsp
coconut grated - 1/4 cup (if needed we can use even 1/2 cup)
tomato - 1 small

now in a kadai add 1 tsp of oil, then add pepper, jeera, onion, tomato and coconut. all the above items should be added one by one, so that each and every items should fry nicely except coconut.
coconut can be fry for 2 minutes. then grind this to a fine paste.

now in a kadai, add oil 3 tsp, kadukku, urad dhal, venthayam, karuvadagam (little) , 1 small tomato finely chopped, garlic slices - 2 tsp .once this is fried nicely then add curry leaves. now add tamarind extract (from a big size lemon).
once it comes to boil add turmeric powder, salt.
either 2 tblsp of sambar powder or
red chilly powder 1 1/2 tsp
dhania powder 2 1/2 tsp
this is purely according to our spiceness we want.

now let it boil for 2 to 3 minutes. then add the coconut paste. allow it to boil nicely. then slow the fire, add the steamed balls, after this let it boil for 2 to 3 min. then switch off the stove. After the balls are inside the curry, once the first boil comes , then switch off otherwise the balls will become very hard.
Garnish with little coriander leaves.