Paruppu Urundai Kulambu

Normally I use weekend to try something new or make something that all of us like. Sometime I will have left overs from Sat so Sunday is for something new to try...if the new venture goes wrong always there is a backup :-)

Thuvar Dhal – 1 Cup
Tamarind – Gooseberry size
Salt – 2 teaspoon
Sambar Powder – 1 heaped tablespoon
Turmeric powder – ½ teaspoon
Coconut gratings – 3 tablespoon
Oil – 2 tablespoon
Cinnamon stick– 1 inch
Cloves - 2
Sambar Onion – 5 chopped finely
Ginger - 1 Inch
Garlic - 4 pods
Green Chillies - 2
Fennel Seeds - 1/2 teaspoon
Tomato - 1
Curry leaves – few

Soak thuvar dhal for about 1 to 2 hours.
Wash the dhal and drain out the water completely.
Put it in a mixie add finely chopped green chillies, ginger, garlic, salt and grind to a thick coarse paste (like vadai dough).
Add in 1/4 Teaspoon of Fennel Seeds, Turmeric powder, chopped curry leaves 2 teaspoon and mix it with Dhal paste. 
Make a small lemon size balls

Grind Remaining Fennel seed and coconut with little water
Soak separately tamarind  in one cup of water.Squeeze out the tamarind and extract the juice. Add more water and again take out the remaining juice. The tamarind juice should be of 2 cups.

Heat the kada add 1 tablespoon oil and add cinnamon stick, Cloves and add Small onion, curry leaves and fry till onion is brown
Add Tomato and fry till it is soft
Add sambar powder,salt and turmeric powder to the tamarind juice. Bring to boil.
When it starts boiling, add grinded coconut paste. Let it boil for 3-5 mins 
Add two to three dhal balls and reduce to heat to medium. 
Allow to boil. When it starts boiling again, then add three more balls. Again wait for the Kuzhambu to start boiling. Add three more balls and finish all the balls like this. Once you finished all the dhal urundais, gently turn them with a spoon. Keep the flame to low.
Grind two tablespoon coconut gratings to a fine paste and add to the boiling kuzhambu.
Note: Some people steam the dhal balls and add to the kuzhambu. You can also do it. However, when you prepare kuzhambu as above, the dhal balls cook in the kuzhambu itself and all the spices will go inside the dhal and tastes good.