Paruppu Urundai Kozhambu

Ingredients list for Paruppu Urundai Kozhambu

• 1 cup Toor Dal
• 1/4 cup Split Bengal Gram
• 1 lemon sized ball Tamarind
• to taste Salt
• 1 1/2 teaspoons Sambhar powder
• 1 teaspoon Mustard seeds
• 1/2 teaspoon Fenugreek seeds (methi dana)
• 8 Whole dry red chillies
• 1/4 teaspoon Asafoetida
• 5 tablespoons Oil
• 20 Curry leaves
• 2 Green chillies
• 1 medium Onion
• 1/4 cup Coconut scraped
• 1 tablespoon Rice flour
• 1/4 cup Fresh coriander leaves

Method

1. Soak the dals for half an hour.Drain completely and grind to a coarse paste along with six red chillies, a pinch of asafoetida powder and half teaspoon of salt.
2. Peel onion, wash green chillies and finely chop them. Wash and chop the coriander leaves and half the quantity of curry leaves also.
3. Soak tamarind in two cups warm water.Remove the pulp, strain and reserve.
4. Heat two tablespoons oil in a kadai, add half teaspoon mustard seeds, finely chopped green chillies and onion.Stir-fry for two minutes and add the coconut and sauté for two more minutes.
5. Add the ground dal, and cook on medium heat, stirring continuously till it dries up and starts leaving the sides of the kadai.Remove on to a plate and cool.
6. Reserve one tablespoon chopped coriander leaves and combine the rest with curry leaves and rice flour and add to the ground dal mixture.Knead lightly and form medium soft dough.
7. Check seasoning, divide and make them in to ten to twelve balls.Heat oil in a wide shallow pan and temper with mustard seeds, red chillies, methi seeds and asafoetida powder.
8. Add the remaining curry leaves, sambar powder and stir-fry briefly.Add the tamarind pulp, bring it to a boil and continue cooking on medium heat for five more minutes.
9. Add the dal balls, cover, reduce heat and let it simmer for about ten to fifteen minutes on medium to low heat.
10. Once the curry has thickened and the balls are fully cooked remove and serve hot garnished with chopped coriander leaves.

Nutrition Info