PARUPPU URUNDAI KUZHAMBU

PARUPPU URUNDAI KUZHAMBU  / 
LENTILS BALL CURRY

INGREDIENTS 

FOR THE DUMPLINGS 

Toor Dal - 3/4 cup
Channa Dal - 1/4 cup
Green Chillies - 2
Garlic Cloves - 3
Shallots - 5
Fennel - 1 Tsp
Sambar Powder - 1 Tsp
Turmeric Powder - 1/4 Tsp
Asafoetida - A Pinch
Coriander Leaves - 2 Tbsp
Salt - To Taste 

METHOD 

Soak both dals separately for an hour
Chop shallots and coriander leaves finely
Drain water and grind the dals slightly coarsely with all the ingredients except shallots and coriander leaves 
To the ground mixture add shallots and coriander leaves and mix well
Reserve 2 Tbsp of the ground mixture and keep aside
Make small balls from rest of the ground mixture 
Grease a steamer and place the balls slightly away from one another and steam for ten minutes

INGREDIENTS 

FOR THE GRAVY

Grated Coconut - 1 cup 
Dry Red Chillies - 4
Shallots - I cup
Green Chillies - 6
Red Chilli Powder - 1 Tsp
Turmeric Powder - 1/4 Tsp
Fennel Seeds - 1 Tsp
Cumin - 1 Tsp
Garlic - 6 pods
Sambar Powder - 2 Tbsp
Tomatoes - 2
Tamarind water - 1/2 cup
Asafoetida - A Pinch
Mustard Seeds - 1 Tsp
Ground mixture - 2 Tbsp
Coriander Leaves - 1/4 cup
Curry Leaves - 2 Sprigs
Salt - To Taste
Oil or Ghee - 4 Tbsp

METHOD 

Slice or chop shallots green chillies garlic pods and tomatoes
Grind grated coconut to a fine pasta 
Chop coriander leaves 
Heat oil or ghee in a pan and add mustard seeds fennel and cumin 
Once they sizzle add curry leaves dry red chillies and shallots
When the shallots turn pink add garlic cloves and sauté till golden brown
Add in the chopped tomatoes and sauté till mushy
Add in the reserved ground mixture and mix well
Add the spice powders and sauté for two minutes 
Add the tamarind water and coconut paste 
Add salt to taste and required amount of water for the gravy 
Cover and cook gravy for five to ten minutes 
Now add in the steamed dumplings and cook covered for another five minutes till the gravy is thick
Add in the chopped coriander leaves and asafoetida stir once taking care not to break the dumplings and remove pan from stove 
Serve hot

Note
The mixture should not be fine but slightly finer than we grind for Masala Vada
If liked toor dal alone can be used but taste differs
Make sure the dumplings are steamed till soft
If it exceeds the time it might become hard
Timings might differ with the size of the dumplings and the type of steamer used
Idli cooker can also be used to steam the dumplings 
Without steaming also the dumplings can be added 
But make sure after dumplings are added the pan should be covered and cooked in medium to low heat for a long time
Also chances of the dumplings to break while stirring might occur 
A small gooseberry size ball of tamarind is enough
Sambar Powder is optional but I preferred adding it 
Ghee gives a better taste than oil 
Adjust spices to suit your palate
Any fried papadams or chips will be the best accompaniment 
Happy Cooking 😍