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.

Ingredients:

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

Preparation:

• 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.