For Paruppu Urundai/Lentil Balls:-
Channa dal/ Kadalai paruppu - 1 cup
Red chilli - 1
Garlic cloves - 1
Chopped curry leaves - few
Chopped onion - 1/4 cup
Chopped Ginger - 1 tsp
Fennel seeds - 1tsp
Salt to taste
For Curry/Kuzhambu:-
Onion -1
Tomato - 1
Chopped Garlic - 5 flakes
Tamarind juice - 1/2 cup
Red Chilli - 2 no
Chilly Powder - 1 tsp
Turmeric Powder - 1/2 tsp
Coriander Powder - 2 tsp
Sesame oil - 2 tbsps
Mustard - 1 tsps
Fenugreek seeds - 1/4 tsp
Curry Leaves - 2 sprigs
Coriander Leaves for garnish
Salt as needed
To grind:-
Grated Coconut - 1/4 cup
Fennel seeds - 1/2 tsp
Preparation:-
To prepare paruppu urundai/ Lentil balls:-
- Soak the channa dal for about 3 hours.
- Grind soaked dal along with red chilli, garlic, fennel seeds and salt into a coarse paste.
- Now combine chopped onion, chopped curry leaves, ginger and grounded dal and make lemon size ball with it.
- Place this lentil balls in the idly cooker and let it cook for 10-15 mins. keep it aside.
To prepare kuzhambu:-
- Grind coconut and fennel seeds into a smooth paste. set aside.
- Heat seasame oil in a pan, splutter mustard seeds and fenugreek seeds.
- Add broken red chilli, hing, and curry leaves and fry for 2-3 mins.
- Then add onion and tomato and saute until they turn translucent.
- Add chilli powder, coriander powder and turmeric powder . Fry for few mins.
- Add the tamarind juice and let it cook for 10 mins.
- Now add the grounded paste and cook in simmer until the oil gets separates.
- Then add lentil balls and cook until the balls are cooked and the gravy thickens.
- Serve hot with steamed rice.
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