Ingredients: For the Paruppu Urundai:
1/2 cup chana dal
1/2 cup tuvar dal
3 - 4 red chilies
1 onion
1/2 tsp. turmeric
2 tbsp. grated coconut
1/2 tsp. mustard seeds (rai)
1/2 tsp. chana dal
1 tsp. rice flour
4 tsp. oil
Salt to taste
For Kozhambu:
1 lemon sized tamarind
2 tbsp. sambhar masala
3 - 4 red chilies
3 tbsp. oil
A few curry leaves
1/2 tsp. mustard seeds (rai)
1/2 tsp. fenugreek seeds (methi dana)
1 tsp. asafoetida
Salt to taste |
Paruppu Urundai Kozhambu (Lentil Dumplings in
Gravy) |
| Method: For the Paruppu Urundai:
- Soak the chana dal and tuvar dal together for atleast 1 hr. Drain the dals and grind
them to a coarse firm paste along with red chilies, turmeric and salt.
- Heat oil in a kadai, splutter some mustard seeds and fry the onion till translucent.
- Then add the dal paste and saute till the paste changes its color. ( Note : See that the
dal does not lose its water content completely. It should still be a paste). Allow the
mixture to cool a bit.
- Then add the grated coconut and the rice flour and mix well. Make small light balls from
the mixture and keep aside. Note that you don’t press the balls too much.
For the kozhambu:
- Heat oil in a vessel. Add mustard seeds and fenugreek seeds. When they splutter, add
chana dal and red chilies and fry till the chana dal turns pink in color.
- Next add curry leaves, asafoetida and sambhar masala and mix well till the masala gets
coated with oil.
- Extract a thick juice from the tamarind and add the juice to the above. Add salt and
jaggery, allow to boil till the raw smell of the tamarind is lost.
- Add the dhal balls one by one to the above and cook for a few minutes till the balls
start floating on top.
- Serve with plain rice.
Serves: 4
Preparation time: 2 hrs.
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