Parruppu Urudai Kulzhambu/Dal Balls Kulzhambu

Ingredients:

For Making the Balls:

Channa dal– 1 cup
Toor dal– a handful
Small Onion – 10
Fennel seeds – 1/2 tsp
Green chilly – 1
Curry leaves – few
Garlic – 1 crushed
Coconut – 2 tbsp
salt

For Gravy:

Shallot onions – 10
Tomato – 2
Fennel seeds / sombu- 1 tsp
Fenu greek / vendayam- 1 tsp
Sambar powder-3 tsp
Tamarind – 1/4 tsp
Coconut – 3 tbsp

Preparation:

For making the dal balls:

1. Soak the dals in water for one hour and grind (drain all the excess water completely) coarsley along with fennel and green chilly.

2. combine onion,garlic,salt,curry leaves,and cocunut together and make small balls(Lemon size)

Note: Dont add water while grinding. It should be dry. If you feel it is little watery , after grinding fry it in a tawa for few minutes so the water will be evaporate.


For the Kulzhambu:


1. Slice the onions and tomato.Heat 2tbsp of oil and saute the onions until transparent and add the tomatoes.

2. Once the tomatoes are mashed well add fennel fenugreek , turmeric, sambar powder and fry the masala until oil seperates from it. Now add the tamarind extract ,Cook until the onion is done.

3. Now drop the dal balls one by one and close it with a lid and cook for few minutes. Don’t stir the kulambu after you add the balls otherwise the balls will break. You can either steam the balls in idly steamer and add to the kulambu. But I prefer adding it directly to the gravy.(The kulambu must be little watery before you add the balls ) Cover it with a lid and cook until the balls are cooked well.

4. Finally add salt and garnish with chopped cilantro.

5. Grind coconut into a smooth paste and add it to the gravy(Optional).


Note : If you have more balls add it in batches into the gravy. Use a big tawa that will be easy to add the balls. If using coconut remove the balls out from the gravy and add the ground coconut. Cook it for few minutes and then add the balls and cook another few minutes. Adding coconut will enhance the taste of the kulambu.