Name: Paruppu Urundai Kuzhambu recipe by Vasuyavana at BetterButter
Prep time: 135 min
Cook time: 30 min
Total time: 165 min
Yield: 4
Ingredients: For Dumplings; Chana dal 1/4 cup; Toor dal 1/4 cup; 3 red chilies; 2 green chilies; Turmeric powder 1/2 tsp; 1 tsp Fennel seeds; Coriander leaves 3 tbsp , chopped; Hing - 1 pinch; Salt to taste; For gravy; 1 Lemon sized tamarind; Onion 2 big, pureed; Tomatoes 2-3, pureed; Turmeric powder 1/4 tsp; Sambar powder 2 tbsp; 1/2 shell coconut, grated; Salt to taste; 3 tbsp Coriander leaves to garnish; For tempering; Oil 1 tbsp; Mustard seeds 1 tsp; Fennel seeds 1/2 tsp; Methi seeds 1/2 tsp; Curry leaves 6-7; 2 green chilies, finely chopped; 2 red chilies, broken

Ingredients Serving: 4

For Dumplings
Chana dal 1/4 cup
Toor dal 1/4 cup
3 red chilies
2 green chilies
Turmeric powder 1/2 tsp
1 tsp Fennel seeds
Coriander leaves 3 tbsp , chopped
Hing - 1 pinch
Salt to taste
For gravy
1 Lemon sized tamarind
Onion 2 big, pureed
Tomatoes 2-3, pureed
Turmeric powder 1/4 tsp
Sambar powder 2 tbsp
1/2 shell coconut, grated
Salt to taste
3 tbsp Coriander leaves to garnish
For tempering
Oil 1 tbsp
Mustard seeds 1 tsp
Fennel seeds 1/2 tsp
Methi seeds 1/2 tsp
Curry leaves 6-7
2 green chilies, finely chopped
2 red chilies, broken

Instructions

SOAK LEMON SIZE TAMARIND IN WARM WATER FOR 30 MINUTES AND EXTRACT JUICE. KEEP IT ASIDE
ADD 1/4 CUP CHANA DAL IN A BOWL
ADD 1/4 CUP TOOR DAL
SOAK FOR 2 HOURS WITH 3 RED CHILIES
DRAIN EXCESS WATER. ADD 2 GREEN CHILIES TO DALS
ADD 1/2 TSP TURMERIC POWDER
ADD 1/4 TSP HING
ADD 1 TSP FENNEL SEEDS
ADD REQUIRED SALT
GRIND DAL MIX TO COARSE PASTE WITHOUT ADDING WATER
ADD CORIANDER LEAVES. MIX WELL
SHAPE THE MIXTURE INTO LEMON SIZED BALLS
STEAM BALLS FOR 10 MINUTES. TOOTHPICK INSERTED INTO CENTER SHOULD COME OUT CLEAN. KEEP IT ASIDE
HEAT OIL IN A PAN. CRACKLE MUSTARD SEEDS
ADD 1 TSP FENNEL SEEDS
ADD 1/2 TSP METHI
ADD CURRY LEAVES AND 2 GREEN CHILIES
ADD 2 RED CHILIES. SAUTE FOR 1 MINUTE
ADD 2 BIG ONIONS PUREED AND MIX
SAUTE TILL RAW AROMA DISAPPEARS
ADD 3 TOMATOES PUREED
SAUTE FOR 3-4 MINUTES
ADD 1/4 TSP TURMERIC POWDER
ADD 2 TBSP SAMBAR POWDER
ADD SALT AND MIX WELL
SAUTE FOR 1 MINUTE
ADD TAMARIND EXTRACT AND MIX WELL. BRING TO BOIL
ADD PREPARED DUMPLINGS AND GENTLY MIX
ADD GRATED COCONUT
MIX WELL
COOK TILL OIL SEPARATES AND DUMPLINGS FLOAT
GARNISH WITH CORIANDER LEAVES. SERVE HOT

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