Monthly Archives: April 2014

Lentils ball cooked in Tamarind and Coconut sauce/Paruppu Urundai Kulambu



                Paruppu urundai kulambu/Lentil balls cooked in tamarind and coconut sauce is a traditional South Indian delicacy served along with rice and also tastes good with idli and dosa. This kulambu/curry can be made in two ways, by adding balls directly or by steaming and then adding them to kulambu.

lentil balls cooked in tamarind and coconut sauce.

lentil balls cooked in tamarind and coconut sauce.


For the Lentils ball:

  • Toor dhall – ¾ cup
  • Channa dhall – ¼ cup
  • Garlic – 3 pods
  • Ginger – 1 inch piece
  • Red chilly – 4-5 nos
  • Fennel seeds – 1 tsp
  • Salt – to taste
  • Big Onion – 1 nos
  • Curry leaves – a strand
  • Coriander leaves – a handful

For gravy:

  • Big onion – 1 no
  • Tomato – 1 no
  • Garlic – 3 cloves
  • Tamarind paste – 1 tbsp
  • Chilli powder – ½ tsp
  • Coriander powder – 1 tsp
  • Turmeric powder – ¼ tsp
  • Salt – to taste
  • Curry leaves – a strand
  • Oil – 2 tbsp

For grinding:

  • Coconut – 2 tbsp
  • Fennel seeds – 1 tsp
  • Poppy seeds – 1 tsp

For Seasoning:

  • Mustard seeds – ¼ tsp
  • Fennel seeds – ½ tsp


  • Finely chop onions and tomatoes.
  • Soak dhals in water for about 2 to 3 hrs. Grind dhal along with red chillies, fennel seeds, ginger, garlic and salt. Sprinkle water if needed.
  • Add chopped onions, tomatoes, salt and curry leaves. Now make it into balls and steam it.
  • Grind Coconut, fennel seeds, poppy seeds to fine paste.
  • Heat oil in pan. Put mustard, fennel seeds and curry leaves. Add curry leaves, onion, ginger, garlic and stir it well. Wait till it turns golden brown.
  • Now add tomato, cook it till mushy. Add all spice powders one by one and salt. Stir it well till the raw smell goes off.
  • Add the tamarind water and pour a cup of water. Allow it to boil till the raw smell goes off.
  • Pour in the coconut paste and again wait till it boil and the raw smell evaporates.
  • Add the lentils balls one by one and mix well. Cook for 5 mins.
  • Garnish with coriander leaves.


Compromise/No compromise





Whatever maybe, whoever maybe, how long maybe – finally everyone come to the point called compromise when in need. Also few state that this is Life. Compromise can be done only in very few things unless you don’t lose your self-respect either wrong or right. Also the happiness got in that would lost only for particular period.





But never compromise or change yourself just to get someone to like you. No compromise leads to walk alone but you will be satisfied, happy and proud of the distance you covered.

Konghu Style Chicken Curry


This curry is  an authentic south Indian dish. This is a very aromatic chicken curry made with fresh ingredients and fresh masalas.  Instead of ordinary chicken here you could use Naatu Kozhi/country chicken/Cornish Game Hen/ Cornish Rock Hen which adds more taste and aroma to this curry.



  • Chicken with bones – ¾ kg
  • Big Onion – 1 no
  • Tomato – 2 nos
  • Turmeric powder – ¼ tsp
  • Ginger-garlic paste – 1 tsp
  • Curry leaves – two strands
  • Coriander leaves – a handful
  • Cloves – 2 nos
  • Fennel or Anise – ½ tsp
  • Cinnamon – ½ “ stick
  • Salt
  • oil

For Dry Roast and grinding:

  • Shallots/Small onion – 7 nos
  • Dry red chillies – 7 nos
  • Coriander seeds – 2tbsp
  • Raw rice – 1 tsp
  • Black pepper corns – 1 tsp
  • Cumin seeds – 1 tsp
  • Fennel or Anise- ½ tsp
  • Poppy seeds – ½ tsp
  • Coconut flakes or pieces – 1 tbsp


  • Clean and cut the chicken into desired pieces.
  • Marinate chicken with salt and turmeric powder.
  • Now dry roast and let it cool. Once cooled grind the ingredients with water to a paste.
  • Finely chop onions and tomatoes.
  • Heat oil in a kadai. Put Anise, Cloves, cinnamon and curry leaves. Wait till it splutters.
  • Now add onion and fry till golden brown. Add ginger-garlic paste to it.
  • Now stir it till the raw smell goes.
  • Add tomatoes and stir till it become mushy.
  • Now put the chicken, turmeric powder and stir it well.
  • Add the grounded paste, salt and 2 cups of water. Stir it well.
  • Cover and cook till the chicken is tender and cooked well.
  • Garnish with coriander leaves.

Note:  Also you could use shallots instead of big onions, it would increase the taste and flavour.

Kongu chicken curry served hot with rice, rasam, fried chicken and butter milk.

Kongu chicken curry served hot with rice, rasam, fried chicken and butter milk.

Serve hot with rice or dosa.