Paruppu Urundai Kulambhu/Lentils Ball in Tamarind and Coconut Sauce Tamizhar Samayal Tuesday

We group of friends started a event named Tamizhar Samayal Tuesday and showcasing the the traditional recipes of Tamilnadu in 2nd and 4th Tuesday of every month.

For this event today I am sharing a kulambhu recipe which is popular in Southern part of Tamilnadu.
Paruppu urundai kulambhu is a traditional South Indian delicacy served along with rice and also tastes good with idly and dosa.

This kulambhu is one of my family's favorite and can be prepared in two ways.Today I made this kulambhu by steaming the lentil balls,it can also be made by adding the balls directly to the gravy.I prefer to make it with the former method as the balls doesn't break and feel easy to make.

My mom adds little gram flour to the urundai batter and makes some crispy pakodas to accompany with it.This kulambhu and urundai  tastes even better in the next day, now on to the recipe...............

Ingredients

For the gravy

Ingredient	Quantity
Onion	1no.(medium size)
Tomato	1no.(medium size)
Garlic	3cloves
Tamarind paste/puli	2-3tsp
Chilly powder/milagai podi	11/2tsp
Coriander powder/kothamalli podi	3tsp
Turmeric powder/manjal podi	1/8tsp
Salt	to taste
Curry leaves	1sprig
Coriander leaves(chopped)	1tbs
Oil	1tbs

For the Lentil Balls(urundai) 

Ingredient	Quantity
Toor dhal/thuvaram paruppu	3/4cup
Channa dhal/kadalai paruppu	1/4cup
Garlic/poondu	3cloves
Ginger/inji	1 inch piece
Red Chilly	4-5nos.
Fennel seeds/sombhu	1tsp
Salt	to taste
Onion(finely chopped)	2nos.
Curry leaves(chopped)	1sprig
Coriander leaves(chopped)	1tbs

To grind 

Ingredient	Quantity
Coconut(grated)	1/4cup
Fennel seeds	1/2tsp
Poppy seeds/kasakasa	1/2tsp

For the seasoning 

Ingredient	Quantity
Mustard seeds/kadugu	1/2 tsp
Fennel seeds/sombhu	1/8tsp

Method

                           Soak the dhals in water for 2 hours and grind it along with the red chilly,fennel seeds,ginger and garlic along with salt to a coarse paste without adding water.Sprinkle water if needed.

Add the chopped onion,coriander leaves,curry leaves and mix it well.Make small balls out of it and steam it in a idly cooker or steamer for 5 minutes and keep it aside.

Meanwhile grind the coconut,fennel seeds and poppy seeds to a fine paste,keep it aside.Mix two cups of water to the tamarind paste,to this add all the spice powders ans salt.Mix it well.
Heat a pan with oil,crackle the mustard seeds,fennel.Add in the curry leaves and garlic,onion,saute it with a pinch of  salt.Once the onion becomes translucent add the chopped tomato,cook it till mushy.Add the tamarind water and allow it to boil till the raw smell disappears.

Now to this add the ground coconut paste and cook it for one boil.Add the cooked balls to it,let boil boil for another 5 minutes in the medium flame.Finally sprinkle the coriander leaves and mix it well.

Paruppu urundai kulambhu is ready.Serve it after an hour to get the flavors incorporate well.

Enjoy....................................... 

• If you don't want to steam the balls you can directly add the balls to the kulambhu,add 3 balls at a time after it cook add the next batch.
• Here I used the tamarind paste,if you are using tamarind a small lemon sized ball is sufficient for this amount.
• The kulambhu will become thick upon cooling so adjust the consistency accordingly.

Sumber http://www.naliniscooking.com