PARUPPU URUNDAI KULAMBU / FRIED LENTIL BALLS CURRY

INGREDIENTS:

Onion(big)-2

Tomato-2

Tamarind-lemon size

Cumin Seeds-1/2 tsp

Mustard seeds-1/2 tsp

Methi Seeds-1/2 tsp

Curry and coriander leaves

Sambar powder-2 tbsps

Turmeric powder-1/2 tsp

Salt to taste

Toor dhal-1/4 cup

Channa dhal-1/4 cup

Ginger-1 small piece

Garlic cloves-2

Green chillies-2

TO GRIND:

1) For Masala:

Onion-1,Tomato-1,jeera-1 tsp,grated coconut-4 tbsps

2)For Balls:

Soak toor dal and channa dal in water for 1/2 an hour.

Toor dal,Channa dal,ginger,garlic,coriander and curry leaves,salt,green chillies.Grind without water.Make small balls.

You can either shallow fry for few minutes or steam in Idli pan or directly drop in the kulambhu, when it is boiling.

METHOD OF PREPARATION:

1) Steam the balls till done and leave aside.Meanwhile,soak tamarind in water.

2)Heat oil in a kadai.Add mustard seeds,cumin seeds,methi seeds,curry leaves, green chillies.When it splutters add finely chopped remaining onion.Fry till onion is part-cooked.

3)Then,add chopped tomato and fry them till tomato mixes well with onion.

4) Then add sambar powderand salt.

5)Add grind mixture to it and pour thick tamarind extract.Leave to boil.

6) Then add fried balls to the kulambu.Stir slowly.Cover with a lid.Leave in slow flame until oil separates out.Add coriander leaves before taking from the flame.

Serve hot with rice. 

Sending this to sangeeth's Eat healthy during Pregnancy Event . My other entries are Wheat Onion Dosa Dal Omelet Radish Chutney This recipe also goes to Srivalli's My Legume Love Affair Event and Susan's Event