Paruppu Urundai Khuzhambu

Ingredients:

Garlic 1 pod finely chopped

Salt to taste


Method:

• Soak the channa dhal and toor dhal in water for one hour and grind coarsely.
• Add little water while grinding,but should not be watery.
• Add Fennel powder and chilly powder and all the ingredients together and make small balls

• 

Ingredients For Curry:


Onion 1 chopped
Tomato 2 chopped
Fennel seeds Powder 1 tsp
Mustard seeds ¼ tsp
Chili powder 1 tsp
Coriander powder 2 tsp
Tamarind Extract 1 cup
Coconut milk 2 tsp
Salt to taste

Method:

• Heat oil in a kadai,add mustard seeds into it.Once the seeds splutter,add onion and tomatoes into it and fry them for a while.
• Add sombu Powder,turmeric powder, chilly and coriander powder and fry the masala until oil separates from it.
• Add the tamarind Extract into it.Let it to Boil for a while till the raw smell goes out and add the coconut milk.Cook in medium flame,till it become thick.
• Slowly drop the dal balls one by one and close it with a lid and cook for few minutes.
• Don’t stir the gravy otherwise the balls will break.
• If you feel the ball may break then you can either steam the balls in idly steamer and add to the gravy.
• Cover it with a lid and cook until the balls are cooked well.
• When it boils garnish with coriander leaves.
• Paruppu Urundai Khuzhambu is ready to serve.