Paruppu Urundai Kuzhambu

Ingredients

• 1/3 cup Chana Dal
• 2 Dried Red Chillies
• 3-4 Garlic Cloves
• 1/2 tsp Fennel Seeds
• 1 Medium Onion Finely Chopped
• Few Coriander Leaves Finely Chopped
• Salt as needed
• 2 Medium Onions Finely Chopped
• 1 Medium Tomato Finely Chopped
• 8-10 Garlic Cloves
• 2 tbsp Thick Tamarind Extract (Extract Juice from Lemon sized Ball of Tamarind)
• 1 tbsp Sambar Powder
• 1/2 tsp Turmeric Powder
• 2 tbsp Gingelly Oil/Sesame Oil
• 1/2 tsp Mustard Seeds
• 1/2 tsp Fennel Seeds
• 8-10 Fresh Curry Leaves
• Few Fresh Coriander Leaves
• Salt as needed
• Water as needed

Instructions

1. 1

   Soak 1/3 cup Chana Dal and 2 Dried Red Chillies in enough water for 2 hours.

2. 2

   Drain off the water completely, add the chana dal and red chillies to a blender along with 3-4 Garlic Cloves, 1/2 tsp Fennel Seeds.

3. 3

   Grind into a coarse paste without adding any water.

4. 4

   Remove onto a bowl and add 1 medium onion finely chopped onions and few coriander leaves finely chopped. Mix well.

5. 5

   Add salt as needed and mix well again.

6. 6

   Divide the batter equally and make equal sized balls. Don’t roll the balls too tightly or too loose.

7. 7

   In a thick bottomed pan, heat 2 tbsp gingelly oil/sesame oil. Add 1/2 tsp mustard seeds, 1/2 tsp fennel seeds. As they splutter, add 8-10 garlic cloves and few fresh curry leaves.

8. 8

   Next add 2 medium onions finely chopped.

9. 9

   As they onions turn golden brown, add 1 medium tomato finely chopped.

10. 10

    When the tomatoes are cooked and turn mushy, add 1 tbsp Sambar Powder and 1/2 tsp Turmeric Powder.

11. 11

    Cook for 3-4 mins on low flame and then add 2 tbsp Thick Tamarind Extract.

12. 12

    Add some water and cook the gravy for another 3-4 mins, letting the gravy come to a boil.

13. 13

    Now add about 2 cups of water, add salt as needed. Let it come to a boil.

14. 14

    As the gravy boils well, reduce the flame to low and gently drop the prepared urundai into it. Make sure all the balls are placed around the pan.

15. 15

    Keep it covered and cook on low flame for 12-15 mins.

16. 16

    As the gravy boils slowly, the balls begin to float on top and this indicates that they are cooked.

17. 17

    Cook it further if the gravy requires thickening. As the oil oozes out from the edges, garnish with fresh coriander leaves and remove from heat.

18. 18

    Serve hot with rice and fryums along with other side dishes.