Ingredients

I. For paruppu urundai

• Kadalai paruppu – 1 cup
• Thuvaram paruppu – ½ cup
• Onion – 2
• Garlic – 5 cloves (cut into small pieces)
• Fennel seeds – 1/2 tsp
• Cumin seeds – 1/2 tsp
• Cloves – 5
• Curry leaves – 5 (cut into small pieces)
• Rice flour – ½ tsp
• Dried red chilli – 2
• Salt as required 

II. For Kuzhambu

• Oil – 2 tsp
• Cumin seeds – ¼ tsp
• Fenugreek seeds – ¼ tsp
• Tamarind juice – 1 cup
• Tomato – 2
• Garlic – 5 cloves
• Turmeric powder – ¼ tsp
• Chilli powder – 1 tsp
• Coriander powder – 1 tsp
• Grated coconut – 2 tbsp
• Salt as required
• Curry leaves – few
• Cilantro for garnishing

Method

• Soak the Channa dhal and thoor dhal for 1 to 2 hrs.
• Grind the dhalls and the other ingredients in I to a coarse paste. 

•  Make it into small balls with out any water. ( if you feel excess water slightly press the balls to squeeze the water out) 
• Steam cook the balls in a idli cooker and keep aside.

• Now  for preparing kuzhambu, add oil in a pan.
• When it is hot, add the cumin seeds, fenugreek seeds and when they start spluttering, add th onions, green chilli and garlic.
• When the onion turns brown colour, add the tomato and curry leaves.
• When the tomato becomes soft, add the tamarind juice, salt, turmeric powder, chilli powder and coriander powder and boil for 10 mts or the gravy becomes thick.
• Add the grated coconut and cook for another 2 mts.
• Now add the steamed balls and cook for just 2 to 3 mts and switch off the stove.
• Garnish with cilantro and Serve hot with rice or chappathi.

 

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