Paruppu Urundai Kulambu / Dal balls Kulambu

This kulambu is simple but little different from regular sambar. Making small balls from the dals and adding it to the kulambu. Adding coconut is your choice. If you like coconut you can add it else skip that step. This is something like Puli (tamarind ) kulambu. You can also make this like regular sambar and add the balls to it.

 

INGREDIENTS

FOR MAKING THE BALLS

Channa dal – Kadalai paruppu – 1 cup

Toor dal / Thuvaram paruppu – a handful

Chopped red onion – one handful

Fennel seeds – 1/2 tsp

Green chilly – 1

Curry leaves – few

Garlic – 1 crushed

Coconut – 2 tbsp

salt

Soak the dals in water for one hour and grind (drain all the excess water completely) coarsley along with fennel and green chilly. (as for masala vada).  combine all the ingredients together and make small balls.

Note: Dont add water while grinding. It should be dry. If you feel it is little watery , after grinding fry it in a tawa for few minutes so the water will be evaporate.

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FOR THE GRAVY / KULAMBU

Shallot onions – 10

Tomato – 2

Fennel seeds / sombu- 1 tsp

Fenu greek / vendayam- 1 tsp

Red chilly powder – 1 tsp

Corriander powder – 1 1/2tsp

Tamarind – 1/4 tsp

Drumstick -1

Jaggery – a little piece

Coconut – 3 tbsp

METHOD

1. Slice the Shallot onions and tomato. Fry the fennel seeds and the fenu greek and coarsely powder it.

2. Heat 2tbsp of gingelly/sesame  oil (any vegetable oil is good, but gingelly oil gives a better taste) and saute the onions until transparent and add the tomatoes.

2. Once the tomatoes are mashed well add fennel fenugreek , turmeric, chilly and corriander powders and fry the masala until oil seperates from it. Now add the tamarind extract , drumstick pieces(if using, it is optional but it enhance the taste of the kulambu) . Cook until the drumstick is done.

3. Now drop the dal balls one by one and close it with a lid and cook for few minutes. Don’t stir the kulambu after you add the balls otherwise the balls will break. You can either steam the balls in idly steamer and add to the kulambu. But I prefer adding it directly to the gravy.(The kulambu must be little watery before you add the balls )  Cover it with a lid and cook until the balls are cooked well.

4. Finally add salt and a little piece of jaggery and garnish with chopped cilantro.

5. Grind coconut into a smooth paste and add it to the gravy.

 Note : If you have more balls add it in batches into the gravy. Use a big tawa that will be easy to add the balls. If using coconut remove the balls out from the gravy and add the ground coconut. Cook it for few minutes and then add the balls and cook another few minutes.  Adding coconut will enhance the taste of the kulambu.

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