Paruppu Urundai Kuzhambu

Ingredients

Thuvaram paruppu ( red gram dal )    :    100 gm
Kadalai paruppu ( bengal gram dal )    :    50 gm    
Ginger    :    a small piece
Garlic ( whole )    :    2
Dried red chilli    :    2
Coriander powder    :    3 tsp   
Jaggery    :    a little
Cumin    :    1 tsp
Saunf ( aniseed / fennel )    :    ¾ tsp
Fenugreek    :    ¼ tsp
Grated coconut    :    4 tsp
Fried gram    :    2 tsp
Rice flour    :    6 tsp
Gingelly oil    :    4  tsp
Tamarind    :    lemon sized ball
Mustard    :    ½ tsp 
Kadalai paruppu ( bengal gram dal )    :    4 tsp
Curry leaves    :    a little
Coriander leaves    :    a little   
Small onion    :    6
Tomato    :    2

Method

Cut onion, tomato and garlic into pieces.
Soak tamarind in water and prepare extract.
Heat oil in a frying pan.
Add fenugreek, chilli, ginger, cumin, saunf, 4 tsp bengal gram dal, grated coconut, fried gram, fry and grind.
Soak red gram dal and bengal gram dal in water for 2 hours and grind coarsely.
Roll the ground paste into lemon sized balls.
Heat oil in a frying pan.
Add mustard, onion, garlic, curry leaves and fry.
Add tomato and fry.
Add ground powder and tamarind extract.
When the kuzhambu starts boiling, roll the balls in rice flour and add four balls at a time to the kuzhambu.
When the balls are cooked, they will rise to the top.
Add another four balls.
Repeat till all the balls are cooked.
Remove from the stove and sprinkle coriander leaves.

Note : The balls can also be steamed and added to the kuzhambu. 




Note: This recipe is taken from the book "108 Arusuvai Veg Samayal" by Vasantha Subbaiya published by Manimekalai Prasuram