Paruppu Urundai Kuzambu

Preparation : 20 minutes 

Cooking Time : 40 minutes

Number of serves : 6

Ingredients.

For dumplings (Urundai)

1. Gram dal (chickpea lentil) - 3/4 cup

2. Toor dal (yellow lentil) - 1/4 cup

3. Chopped onions - 2 (medium sized)

4. Garlic - 5 pods

5. Curry leaves - 1sprig

6, Dry red chillies - 5

7. Fennel seeds - 1/2 teaspoon

8. Cooking soda - 1/4 teaspoon 

9. Salt - to taste 

For Gravy.

1 Chopped onions - 2 (medium sized)

2. Chopped tomatoes -2

3. Mustard seeds - 1/2 teaspoon 

4. Fenugreek seeds - 1/4 teaspoon 

5. Curry leaves - 1 sprig (chopped)

6. Crushed garlic - 5 pods

7. Tamarind extract 2 tablespoons

8. Chilli powder - 1 teaspoon 

9. Coriander powder - 2 teaspoons

10. Pepper corns - 1/4 teaspoon 

11. Cumin seeds - 1/4 teaspoon

12. Turmeric powder - 1/4 teaspoon

13. Oil - 2 tablespoons

14. Grated coconut - 2 tablespoons

15. Salt - to taste

16. Chopped coriander leaves- 1 tablespoon 

Preparation.

Dumplings (Urundai).

1. Soak toor dal and gram dal together for about 1 hour.

2. Drain water and transfer into the blender. To this add red chillies,garlic pods, fennel seeds and salt. Add required amount of water and grind to a coarse paste. Transfer into a deep vessel.

3. To this mixture, add chopped curry leaves, chopped onions, cooking soda, salt and mix thoroughly.

4. Make lemon sized balls and steam them in water bath.

Gravy.

1. Grind grated coconut, pepper pods and cumin seeds in blender to a fine paste.

2. Heat a deep pan or kadai, and add 2 tablespoons of oil.

3. When oil becomes hot, add mustard and fenugreek seeds and allow to crackle.

4. Add crushed garlic and curry leaves and sauté till garlic becomes light brown in colour.

5. Add chopped onions, and sauté till they turn translucent.

6. Add chopped tomatoes and sauté for 2 minutes till the mixture becomes mushy.

7. Then add chilli powder, coriander powder, turmeric powder and tamarind extract, one after another. Sauté for a few minutes till the masalas blend with the mixture.

8. Add ground coconut paste and salt and mix thoroughly.

9. Add enough water to the whole mixture to make the gravy watery. 

10. Cover the pan with lid and allow the gravy to boil for about 10 minutes on low flame.

11. Open lid after 10 minutes and add the dumplings. Once again cover the pan and allow to cook for 5 more minutes so that the dumplings are fully soaked in the gravy.

12. Transfer into a serving dish and garnish with chopped coriander leaves.

13. Serve hot with plain or  fried rice.