Paruppu Urundai Kuzhambu/ Lentil kofta gravy

Paruppu Urundai Kuzhambu is one of the dish I wanted to make for a very long time but I didnt get the right recipe. When I saw this recipe in Kamala Boopathy's blog I immediately bookmarked it. Made them this weekend,with little alterations it was delicious. The Quantity was large for us next time Iwill make it half the quantity. It was very easy to make n equally delicious.At first the gravy was very thin but as she said the lentil balls dissolved a little n made the gravy thick. The paruppu Urundai did not break or get completely disolve. It was perfect. Do visit her Blog for more tasty recipes.I made medium sized urundais so i got about 20 of them. Lets move on to the recipe
Sending them to MLLA #25 guest hosted by Siri event by Susan

You need:

For Paruppu Urundai:

Tur Dhal                      1/2cup
Bengal gram dhal         1/2cup
Pearl onions                 8nos
Garlic clove                 2 nos

Dry Red chilli               2-3 nos
Coconut grated            2tbsp
Turmeric powder         ½ tsp
Red chilli powder        1 tsp

Rice flour                    1 tbsp
Fennel seed                 1 tbsp
Coriander leaves          a small handful
Ginger                         small piece
Curry leaves                few
Oil                              1 tbsp
Salt                             to taste

For Kuzhambu:

Tamarind                     small lemon size
Pearl onion                  10 - 12 nos(chopped)
Garlic cloves                3 nos (crushed)
Green chilli                   2 nos
Tomato                        2 nos(chopped)
Grated coconut            3 tbsp
Fennel seed                 1 tbsp
Red chilli powder        2 tsp
Turmeric powder        ½ tsp
Coriander powder       2 tbsp
Mustard seed              1/2tsp
Fenugreek seed          1/2 tsp
Cumin seed                ½ tsp
Coriander curry leaves – few
Oil                            1 tbsp
Salt                         to taste

Preparation:

For Paruppu Urundai:

Wash n soak the dhals for 2 hours.
In a food processor add the onions, chilli, coriander, ginger, garlic n curry leaves. Run them for 30 seconds till they are chopped fine.
Drain the water from the dal n coarsely grind them as we do 4 masal vadai. add the onion mixture, coconut, chilli, turmeric powder, rice flour, salt, oil n fennel seed.
Make medium sized balls n keep aside.

For Paruppu Urundai Kuzhambu:

Soak the tamarind n extract the pulp. Grind the coconut with fennel seed n 2 piece onion to a smooth paste.
Heat a wide mouth saucepan n add the oil, when the oil is heated, add the mustard, jeera n fenugreek seeds, n fry for 30 seconds, add the crushed garlic, chopped onions, curry leaves, n green chilli. fry for a minute or two in medium heat. Add the tomatoes n fry till they are soft. Add the masalas, salt n mix well.
Add the tamarind extract, 4 1/2 cups water, n give a good boil. add the ground coconut paste n mix well.
Now add in the balls one in a time, make sure the lentil balls donot touch each other, keeping them in mind add the balls carefully.

If you are using a smaller utensil then wait till the first batch of balls float then add the second batch.
When all the lentil balls et cooked n float , the gravy would also be thick, at this stage ,Remove from fire n add coriander leaves.
Serve hot with rice