Parupu Urundai Kozhambu

Ingredients

                1.Channa dhal – 1 handfull (fistful)

                2.Toor Dhal – 1 handfull (fistful)

                3.Red chillies – 4 to 5

                4.Asafoetida

                5.Tamarind – 3 to 4 while patches (little amla size)

                6.Tomato – ½

                7.Turmeric powder – a pinch

                8.Sambar powder – 1 to 2 teaspoon

                9.Grated coconut – 2 table spoon

                10.Salt

To Temper

                1.Sesame oil – 2 tablespoon

                2.Mustard – ½ spoon

                3.Uradh dhal – ½ spoon

                4.Fenugreek/Methi – 4 to 5 seeds

                5.Curry leaves – 5 to 6 leaves

                6.Asafoetida

Procedure

                1.Soak Channa and Toor dhal over night.

                2.Grind Dhal,red chillies,asafoetida to a coarse texture.

                3.Make the dhals to balls and steam it in idli vessel for about 5 to 10 minutes.

                4.Allow steamed balls to cool for about 20 minutes.

                5.Grind and extract the tomato pulp.Now extract the tamarind solution too.

                6.Add the sambar powder and turmeric to the tamarind and tomato solution.

                7.Now heat the kadai pour the oil and temper above given items.  

                8.Pour the tamarind and tomato solution to the kadai and allow it to boil till raw                                                    smell of tamarind and sambar powder is gone.

                9.Now add the dhal balls to the boiling solution.

                10.Add salt to it.Allow it to boil. After few minutes add the grated coconut to the                                                 boiling mixture.

                11.Let it boil till it thickens.Switch off the stove.

Serve it with Plain rice and Ghee. Onions and garlic can be added to the parupu urundai kozhambu too.