Paruppu Urundai Kuzhambu - பருப்பு உருண்டை குழம்பு

Paruppu Urundai Kuzhambu is a simple to make delicacy or a holiday special. This is similar to kofta with gravy.

Ingredients for 4

1. Toor dal -  3 cup  
2. Red chillies - 7 nos ( or as per taste)
3. Onion - finely chopped - 1 cup
4. Rice flour - 3 teaspoon
5. Tamarind ( lemon size or if paste, 1/2 teaspoon)
6. Gingelly oil (sesame oil) - 1  teaspoon for seasoning
7. Green coriander - a small bunch chopped
8. Curry leaves - a few chopped
9. Mustard - a teaspoon for seasoning
10. Asafoetida - a pinch
11. Salt - to taste

Pre-Preparation:

1. Soak the toor dal along with the red chillies for at least 3 hours and drain.
2. Using a blender or mixie grind the above a little coarsely.
3. Dissolve the tamarind ( remove the dirt and the fiber if it is raw tamarind by dissolving and filtering) in four cups of water and keep aside.

Preparation:

1. In a big deep pan or a tava add a spoon of  oil and put some of the mustard seeds.After the mustard seeds splutters add the onion  and saute till the onions turn golden brown. 
2. Now add the ground toor dal in the tava and mix it thoroughly along with the onion.  
3. Remove it from the fire.
4. Add the finely chopped curry leaves. Add the rice flour to the mix and carefully make it into small lemon sized balls. ( the rice flour is the binding agent)
5. 
6. Keep it aside.
7. In a deep cooking pan, pour the rest of the oil. Add 2 teaspoons of  sambhar powder. Saute it for a few seconds
8. Pour the dissolved tamarind.
9. Add the prepared 'urundais' (balls) one by one. 
10. Cook in a low flame.
11. Without breaking the balls,  keep stirring the mix gently.
12. In about twenty minutes, the balls would have started to absorb the kuzambu (gravy).
13. ( you can take one ball and test if has been cooked)
14. Garnish with the freshly chopped coriander leaves and remove from the fire.
15. The gravy, along with the balls can be enjoyed hot with rice.