Paruppu Urundai Kuzhambu

Method

1. 1

   Soak the Toor dal and chana dal for 2 hrs. Keep aside.

   Toor DalChana Dal

2. 2

   Soak the Tamarind in 1 ½ Cup of water. Extract the tamarind juice from the soaked tamarind. Keep it aside.

   WaterTamarind

3. 3

   Add the soaked Toor dal, chana dal, dried red chilli, fennel seeds, garlic and coarse grind it without adding water using a mixer grinder.

   Fennel SeedsDry Red ChilliGarlic

4. 4

   Transfer the coarse ground mixture to a mixing bowl, add chopped shallots, chopped curry leaves, chopped coriander leaves, 1 tsp of salt and mix well.

   Curry leavesSaltSmall Onion (Shallots)Coriander Leaves

5. 5

   Make small balls of the mixture and steam it in a greased idly plate for 15 mins. Keep aside to cool down.

6. 6

   Grind the coconut and onion to a paste by adding some water using a mixer grinder.

   Coconut (Grated)WaterOnion

7. 7

   Heat oil in a pan, add mustard seeds, fenugreek seeds, Thalipu Vadam and let it sputter.

   Mustard SeedsThalipu VadamGingelly OilFenugreek Seeds

8. 8

   Add shallots, curry leaves and saute till it turns golden brown.

   Curry leavesSmall Onion (Shallots)

9. 9

   Add the ground coconut onion paste and saute for a minute.

10. 10

    Add asafoetida, turmeric powder, sambar powder, red chilli powder and saute for a minute.

    Sambar PowderAsafoetida ResinTurmeric PowderRed Chilli Powder

11. 11

    Add the extracted tamarind juice, 1 tsp of salt, 2 cups of water mix well and bring to boil.

    WaterSalt

12. 12

    In low flame add the steamed dal koftas to the gravy and cook until the koftas float on the top.

13. 13

    Add coriander leaves and serve it hot with steamed rice.

    Coriander Leaves