Paruppu Urundai Kuzhambu by Jayanthy

Paruppu Urundai Kuzhambu

INGREDIENTS

FOR MAKING THE Paruppu Urundai

Kadalai paruppu - 1 cup

Thuvaram paruppu - 1/2 cup

Chopped red onion - one handful

sombu - 1/2 tsp

Green chilly - 2

Curry leaves - few

Garlic - 1 crushed

Coconut - 2 tbsp

Curry leaves - hand ful

salt

method:
Soak the dals in water for one hour and grind coarsely along with fennel and green chilly without adding water . (as for masala vada). combine all the ingredients together and make small balls.


FOR THE KUZHAMBU

pearl onions - 10

Tomato - 2

sombu- 1 tsp

vendayam- 1 tsp

Red chilly powder - 1 tsp

Corriander powder - 1 1/2tsp

Tamarind paste - 1/4 tsp

Curry leaves - 5-6leaves

Coconut - 3 tbsp

METHOD

Slice the pearl onions and tomato. Fry the Sombhu and the vendhayam and coarsely powder it.Heat 2tbsp of gingelly and saute the onions until transparent and then add curry leaves and the tomatoes.Once the tomatoes are mashed well add Sombhu& Vendhayam powder , turmeric, chillypowder and corriander powder and fry the masala until oil seperates from it. Now add the tamarind extract with one cup of water...once the kuzhambhu starts boiling. Now drop the balls one by one and close it with a lid and cook for few minutes. Don’t stir the kuzhambu after you add the balls otherwise the balls will break. Cover it with a lid and cook until the balls are cooked well. Add salt to kuzhambu nowThen Grind coconut into a smooth paste and add it to the kuzhambu.Cook for 3-4 minutes with covered lid in low flame...Remove from the flame and garnish with chopped cilantro.