Paruppu Urundai Kulambu

Ingredients

Channa dal - 1/4 cup
Toor dal - 1 hand full
Red Chilli(whole) - 1
Onion
Oil
Mustard Seed
Curry leaves
Tomato - 1
Fenugreek seed - 3 or 5
Fennel seed - 5
Tamarind - small round size
Red chilli powder - 1/2 tsp
Corriander powder - 2 1/2 tsp
Turmeric powder - 1/4 tsp
Sambar powder - 1/2 tsp (optional)
Coconut - 10 small pieces
Salt

Method

Soak the channa dal and toor dal for 2-3 hours and grind coarsely with 1 whole red chilli and some fennel seed. Make a small ball and steam it in the idly cooker for 10 -15 minutes. Take out the small balls and keep a side.

Soak the tamarind and extract.

Grind the coconut and 3 or 4 small pieces of onion together and make a fine paste.

Heat the oil add the mustard seed, fenugreek seed, curry leaves. Then add the chopped onion fry till golden brown then add tomato. After 3 minutes add red chilli powder, corriander powder, turmeric powder (sambar powder optional) and salt add water. After 2 minutes add ground coconut paste and allow to boil and then slow cook for 10 minutes. Pour some water if necessary.  Add the small balls in to the Kulambu. After 3 minutes add the tamarind extract slow cook for 10 more minutes. Now yummy Paruppu Urundai Kulambu is ready to eat.