Paruppu Urundai Kuzhambu

Key Ingredients :

For Urundai/Kofta:

• Toor dal - 3/4 cup
• Bengal gram(split) - 1/4 cup
• Moong dal - 1/2 cup
• Shallots - 10
• Green chillies - 8 (small)
• Garlic cloves - 12
• Ginger - 1 inch
• Grated coconut - 1/2 cup
• Fennel - 1 tsp
• Cumin - 1/2 tsp
• Coriander leaves - 3tbs(Finely chopped)
• Curry leaves - 2 tbs

For Tempering:

• Mustard - 1 tsp
• Fenugreek seeds - 1 tsp
• Sesame oil - 3 ~ 4 tbs
• Curry leaves -  1 tbs

For Gravy:

• Tamarind - 1 lemon sized ball(Soak in water and extract juice)
• Sambar powder - 1 1/2 tbs
• Coriander powder - 1/2 tbs
• Shallots - 6
• Tomato - 1(small,chopped)
• Garlic cloves - 6
• Jaggery - 1/4 tsp
• Salt to taste

How to make:

• Soak  Toor dal,Moong dal and Bengal gram in water for 3 hours.
• Drain the soaked dals and grind them with fennel,cumin,salt and green chillies.
• You can add finely chopped green chillies to the ground mixture instead of grinding with dals.
• Add finely chopped onion,ginger,garlic,curry leaves,1 tbs coriander leaves,grated coconut to the ground mixture and mix well.
• Make small balls out of the ground mixture and cook them for 10 minutes in idly cooker and keep aside.
• Heat Sesame oil in a pan,add mustard, fenugreek seeds and curry leaves one by one and let it splutter.
• Add Garlic ,onion and saute till they become tender.Now add tomato and saute till it is done.
• Now add tamarind juice,sambar powder,coriander powder,salt,jaggery and boil till it becomes thick.
• Add the koftas(Urundai) and let it boil for 10 mins.Add water if needed.
• Garnish with curry leaves & coriander leaves.Serve hot with Rice.

 Tips:

• If you want thick gravy,mash some (3 or 4) koftas and add when the tamarind water (After adding all the powders) starts to boil.
• Let it cook for 3 min ,then add remaining koftas.

 Cheers
Sowmya