Paruppu Urundai Kuzhambu ( Version 2 ) / Lentil Balls in Tamarind Curry

Paruppu Urundai Kuzhambu is a famous dish in TamilNadu. There is already a Urundai Kuzhambu recipe in Spicy Tasty with Channa dal and in this version I have used Toor dal. Here is the recipe for the Urundai Kuzhambu…

Ingredients:
For  Lentil Balls:

• Toor dhal – 1 cup
• Onion – 1/4 cup (finely chopped)
• Garlic – 4 cloves (finely chopped)
• Curry leaves – a few
• Coriander 2 tbsp (finely chopped)
• Green chillies – 3
• Fennel seeds – 2 tsp (crushed)
• Turmeric powder – 1/4 tsp
• Salt to taste
• Coconut – 1/4 cup (grated)

For Gravy:

• Tamarind – lemon size
• Onion – 1 1/2 cup (finely chopped)
• Tomatoes – 1 cup (chopped)
• Sambar powder – 1 1/2 tbsp
• Turmeric powder – 1/4 tsp
• Cinnamon – 1″ stick
• Cloves – 2
• Curry leaves – a few
• Salt – to taste
• Oil – 2 tbsp
• Asafoetida – a pinch
• Coconut – 1/4 cup
• Fennel seeds – 2 tsp
• Coriander leaves – 1 tbsp (chopped)

Method of Preparation:

1. Soak the toor dhal in water for 1 hour.
2. Grind the toor dhal coarsely.
3. Mix the other ingredients for the balls along with the ground toor dhal.
4. Make around 16 to 18 balls (slightly less than lemon size) and steam them in Idly plates for 10 minutes like how we do for the Idly.
5. Heat oil in a wide vessel and add the cinnamon sticks followed by cloves, asafoetida and curry leaves.
6. Add the onions and fry them till they become translucent.
7. Add the chopped tomatoes followed by salt, turmeric powder and sambar powder.
8. Add the tamarind water and let it boil for 5 minutes.
9. Now add the steamed balls in the gravy. Crush 2 to 3 balls in the gravy.
10. Grind the coconut and fennel seeds to a smooth paste and add it to the gravy.
11. Let it boil for another 10 to 15 minutes and garnish with coriander leaves.