Hot Sour Paruppu Urundai Puli Kuzhambu | Dal Balls Tamarind Curry

Recipe : Paruppu Urundai Puli Kuzhambu | Dal Balls Tamarind Curry Prep Time: 15 minutes + soaking Cook time: 30 minutes Recipe Cuisine: Indian Recipe Category: Curry Serves: 5 to 6 persons

Ingredients :

For The Urundai | Dal Balls : Bengal Gram - 1/2 cup (2hrs soaked) Toor Dal - 1/2 cup (2hrs soaked) Shallots - 1/4 cup (chopped) Green Chili - 1 no (finely chopped) Garlic - 4 cloves (crushed) Fennel Seeds - 1 tsp Curry Leaves - 2 stk Oil for Deep fry Salt to Taste. For The Curry : Shallots - 1/2 cup (chopped) Tomato - 2 no (chopped) Green Chili - 2 no Garlic - 10 cloves Coconut Paste - 1/4 cup Red Chili Powder - 1 and 1/2 tsp Coriander Seeds Powder - 1 and 1/2 tsp Turmeric Powder - 1/4 tsp Tamarind Water -1 cup (1 and 1/2 inch ball size) Fenugreek - 1/4 tsp Mustard Seeds - 1/4 tsp Urad Dal - 1/4 tsp Coriander Leaves - 2 tbsp (chopped) Curry Leaves - 2 stk Water - 2 cup Oil - 1 tbsp Salt to Taste.

Method :

Steps To Make The Dal Balls \ Paruppu Urundai : Grind the soaked dals with required salt coarsely. (Image 1 and 2) Add the onion, green chili, garlic, fennel seeds, coriander leaves and curry leaves, mix well and make small balls. (Image 3 and 4) Then deep the dal balls in the hot oil till golden colour or steam them and keep aside. (Image 5) Steps To Make The Curry : Temper the mustard seeds and urad dal in the hot oil, after splutter add fenugreek and saute for few seconds, then add onion, garlic and curry leaves, saute till the onion becomes light brown colour. (Image 6)

Add tomato and green chili, saute till the tomato becomes tender. (Image 7) Add red chili powder, coriander seeds powder and turmeric powder, saute till the raw smell leaves. (Image 8) Add coconut paste and mix well. (Image 9) Pour the water, mix all, bring to boil and cook for about 3minutes over simmer. (Image 10) Add the fried \ steamed dal balls and again cook for 5mins over simmer. (Image 11) Finally add coriander leaves, mix all and ready to serve. (Image 12)

Serving Suggestion : Serve hot with Greens and Pappad.

Author: Kalai's Cooking Recipes