Paruppu urundai kuzhambu

Serves -2 to 3

Ingredients:

• Onion-1
• Tomato -1
• Tamarind- A small gooseberry size
• Kuzhambu milaga(thool)powder -5 tsp
• Turmeric powder-1/4 tsp
• Coriander leaves -for garnish
• Sesame oil/ any oil- 4 tbsp
• Curry leaves -few
• Mustard seeds-1/4 tsp
• Green chilli -1
• Salt -To taste

For making Paruppu urundai:

• Channa dhal-1/4 cup
• Red chilli - 3 to 4
• Onion -1/2
• Garlic - 3 to 4 cloves
• Coriander leaves-3 tbsp
• Salt - To taste 
• Oil- To deep fry ( optional)

To grind:

• Coconut -3 tbsp

Method:

• Soak Channa dhal for 2 to 3 hours and grind it with red chilli and garlic coarsely as how you grind for masala vadai add chopped onion, salt and coriander leaves mix well and make small balls out of them.
• Either steam for 5 to 7 mins or deep fry them.
• In a pan add oil and temper with Mustard seeds followed by Curry leaves, green chilli and onion.
• When onion turns transparent add tomato and turmeric powder.
• When tomato becomes mushy add kuzhambu milaga powder mix well and add Tamarind extract  ( approximately 1/2 cup).
• Add required water and salt and let it boil for 15 mins in low flame.
• When raw smell of Tamarind disappears add the steamed/ fried Paruppu urundai ( Channa balls).
• Cover it and cook for 5 mins.
• Now add the ground coconut paste and boil for 3 more mins.
• Turn off the flame and serve with steaming rice.

Notes:

•  When you steam, the channa balls must be cooked outside and slightly uncooked inside as it will get cooked when we add it to the gravy. If you over cook the parrupu urundai it may become hard.
• Adjust spice and Tamarind extract to your taste preference.
• Refer kuzhambu milaga thool post for making that powder.
• http://kitchengalata.blogspot.co.uk/2017/03/kuzhambu-milaga-thool-powder.html?m=0
• You can avoid Tamarind extract and add coconut Fennel seeds paste instead .
• Add more water as gravy will thicken after we add Channa balls.