Paruppu Urundai Kuzhambu

Soak 3/4 cup Chana dal/bengal gram or Toor Dal (whatever you are going to use) in water for 2-3 hours. Drain the excess water. Grind the soaked dal, 2-3 red chillies, salt and 1 tbsp grated coconut to a coarse paste and not a fine paste.

Add 10 chopped small onions, 1 tsp cumin seeds(jeera), 1 tbsp coriander leaves and few curry leaves. Mix well like you prepare for making paruppu vadai. Adjust salt if required.

Make lemon sized balls and steam them in idli pot and cook them for 10 minutes. Grease the idli plates with oil before placing the balls. Also keep enough water in the bottom as you for making idli. The process is similar of making idli.

Heat 2-3 tbsp oil in a pan (preferably sesame oil). Add 1 tsp mustard seeds and let it splutter. Add 1 tsp urad dal, 1/4 tsp fenugreek seeds and few curry leaves. Saute till the urad dal turns golden color.

Add a pinch of hing, 10 peeled garlic flakes and 10 chopped small onions. Saute till the onions turn translucent. Add 1 chopped tomato and saute till they turn mushy.

Extract tamarind juice and keep it aside. Grind coconut, 1/2 tsp jeera and 2 small onions with little water and make a paste.

Add the tamarind extract, 1/4 tsp turmeric powder, 2 tbsp sambar powder, 1/4 tsp jaggery powder(optional), salt and coconut paste. Mix well and boil it for 5 minutes in medium flame. The raw smell of coconut paste should go off completely.

Check for salt and spice. Add red chilli powder if required.

Simmer the stove and add the balls/urundais one by one in the kuzhambu carefully. Do not stir. Keep the stove in low flame and let it boil for 7 minutes.

By this time the balls could have got cooked. Put it in simmer for another few minutes if required. If you are in a situation to turn over them to get all the sides cooked, be careful and gentle because the balls might get broken.

Garnish with coriander leaves before serving.