paruppu Urdai Kulambu

Ingredients:
channa dhal:1/cup
Toor Dal – 1/2 cup soaked in water for atleast 1 hour
Onion- 1 small, minced
Hing - 1/4 tsp
Garlic:3cloves
fennel seeds:1tsp
curry leaves:10
Dried red chillies - 3 to 4
Salt – 1 tsp

Rinse the soaked  dhals completely and grind it with red chillies,fennel seeds,garlic,curry leaves hing and salt, without adding any water little corasly.Mix in the minced onions to the above dal paste and make small lemon-sized balls with it and steam cook in the IDLY cooker for 5min or you can also fry it in the oil.

chopped onion:1cup
Chopped Tomatoe:1
coriander Powder:2tsp
Tamarind water:1/2cup
Chilli powder as required
Grinded coconut:1/4 cup
salt to taste

for seasoning:
Feenugreek:1/2 spoon
fennel seeds:1/2 spoon
curry leaves 10


Method:
Heat the pan with the 2tsp Sesame oil and add Fenugreek and ,fennel seeds fry until it become slight brown.Add curry leaves.
Add the chopped onion fry until onion, becomes soft then add chopped tomatoe .fry for few mins.Add chili powder, Coriander powder and fry until masala turns light brown.
Now add the tamarind juice and blended coconut mixture allow it to boil for 5min.
Add the  cooked dhal balls one by one, slowly, into the boiling gravy. Do not mix around too much or else the balls will break. Cook it in the lower flame for 10 min.If you are trying this for the first time, add one or two balls at a time and then keep adding more.