PARUPPU URUNDAI KULAMBU

 This gravy goes well with hot rice... There are more types in this gravy... It is one of them.. I will share it sooonn.. 

Just give a try .....  HAPPY COOKING.....💗

INGREDIENTS : 

1. Onion - 1 large sliced
2. Tomato - 1 chopped
3. Garlic - 10 pcs 
4. Sesame oil - 3 tbl spn 
5. Mustard seeds , urad dal - 1 tsp
6. Fenugreek seeds - 1/4 tsp
7. Dry chilli - 2 
8. Fennel seeds - 1/4 tsp
9. Curry leaves - 2 springs
10. Tamarind - small lemon size (1 tsp of paste )
11. Coconut - 3 tbl spn
12. Cumin seeds - 1/2 tsp
13. Turmeric powder -1/4 tsp
14. Chilli powder -2 tsp
15. Coriander powder - 1 tbl spn
16. Asafoetida - 1/2 tsp
17. Salt - to taste 

FOR URUNDAI : 

1. Channa dal - 1/2 cup 
2. Dry chilli - 5 
3. Fennel seeds - 1/3 tsp 
4. Salt - to taste

RECIPE : 

Take all the ingredients
Soak channa dal for 3 hrs
Chop all the veggies
Grind coconut & cumin seeds as a smooth paste

Grind soaked al , dry red chilli & fennel seeds

Grind it coarsely

Try to avoid add water during grinding
Make small balls

Steam it in idli steamer for 10 mins

Heat a pan add oil
Add mustard seeds & urad dak 
Let it crackle
Add fenugreek seeds , curry leaves , red chilli & asafoetida

Add garlic

Saute it for 2 mins
Add onion , saute it till onions turns into translucent

Add chopped tomato

saute it more
Add all the spice powders

Stir it
Add tamarind extract

Pour some water
Cover it with lid & cook for 2 mins
Nw add Coconut paste

Again boil it for 4 - 5 mins
Now add steamed balls into the gravy

Adjust the spice levels
Cover it with lid
Cook for 2 - 3 mins

Now gravy done
Serve hot with rice 

ENJOY.... 💧