Parrupu Urundai Kulambu/ Steamed Dal Balls In A Spicy Gravy

This is my first post. And this is a tasty ,flavourful and spicy gravy .I learnt this from my grandma .When she makes the whole house would be filled with the flavour. My hubby and my son loved it . Hope you too will love it.Now to the recipe.

Ingredients

For paruppu urndai/Dal Balls

Toor dal / Thuvaram paruppu -  1 cup/200 gms
Chana dal / Kadalai paruppu - 1/2cup/100 gms
Dry red chillies-  4 to 5
Fennel Seeds / Peruncheeragam -1 tsp
Curry Leaves  - a hand full
Onion - 1
garlic - 2 pods

For the masala

Oil- 1 tbsp
Onion - 1 large
Fennel Seeds / Peruncheeragam -1 tsp
Jeera / Jeeragam - 1 tsp
Corriander powder - 2 tsp
Chilli powder - 1/2 tsp ( If you want more spice then add up to your taste)
Curry Leaves - 2 spirngs
Coconut Slices - 4

For seasoning

Oil - 3 tbsp
Mustard seeds - 1/2 tsp
Urad dal - 1/2 tsp
Cinnamon / Pattai - 1 small piece
Cloves / kirambu - 2
Onion - 1/2
Tomatoes - 2 medium sized
Turmeric powder - 1/2 tsp
Tamarind  a small lemon sized
Salt to the taste.
 
Soak the dal for 2 hours before grinding.
Soak  the tamarind in hot water and extract the juice.

Preparation of Paruppu Urundai / Dal Balls

Grind the toor dal, channa dal, fennelseeds, redchillies with salt to a coarse paste with a very little water may be 2 tbspn.

Add finely chopped onion , garlic and curry leaves to the dal mixture.

Mix them and roll them into small balls and steam it in a idly cooker. Approximately 10- 15 mins.

Dal balls are ready to go into gravy.

Now to the Masala

Heat oil in a kadai .Splutter jeera and Fennelseeds .Add curry leaves and then onion and fry till the onion turn golden .

Now switch off the flame and add  corriander powder and mix well.Now let them cool .

Grind the fried onion with coconut pieces in to a fine paste. Masala is ready.

Now to the Gravy

Mix the tamarind extract with chilli powder and salt.Put the dal balls.Pour the grinded paste into the mixture with two cups of water and keep it aside.

Heat oil in the kadai .Add the seasoning ingredients one by one.

Add the sliced onions and turmeric powder.Saute it  for 5 mins.

Add the tomatoes and saute till mushy.

And add the masala mixture.Add water if required .

Let it boil for 10 mins.Check the salt. And simmer the stove and boil for another 10mins or until oil floats on the top.

Now enjoy the Paruppu urundai Kulambu with steamed rice.