Paruppu Urandai Kozhambu

A mouthwatering south Indian style tangy dal curry.

Ingredients for dal balls:

Soaked toor dal - 1 cup

Red chili - 5 to 6

Chopped onions - 1/4 cup

Curry leaves

Salt

Ingredients:

Onions chopped - 1/2 cup

Tomatoes chopped - 1/2 cup

Tamarind extract from a gooseberry size

Turmeric - 1/4 tsp

Chilli powder - 2 tsp

Dhania powder - 1tsp

Ground coconut - 1/2 cup

Salt to taste

For Tempering:

Gingely oil - 3 tbsp

Mustard - 1/4 tsp

Urad - 1/4 tsp

Fennel - 1/4 tsp

Garlic crushed - 1 tsp

Curry leaves

 

Method:

• Temper with mustard, urad, fennel, curry leaves in gingely oil.

• Add onions when tempering splutters.

• When onions turn translucent, add chopped tomatoes.

• Add turmeric, chili powder, dhania powder and salt, saute for a minute.

• Add a cup of tamarind juice extracted from a gooseberry size tamarind.

• Meanwhile make the dal balls. Grind dal with red chilli. Add chopped onions,salt and curry leaves to dal.

• Add the balls to the curry when it starts to boil.

• Cover and cook for 5mins.

• When the balls are cooked add ground coconut.

• Gently mix.

• Garnish with curry leaves.