PARUPPU - URUNDAI KOZHAMBU

INGREDIENTS :

FOR URUNDAI :

1/2 cup channa dal

1/2 cup toor dal

2 Red chillies

Salt for taste

Asafoetida

Curry leaves ( optional )

1 tsp cumin seeds or fennel seeds

FOR KOZHAMBU :

Tamarind ( lemon size )

1 tsp turmeric powder

1 tsp sambar powder

Salt as per taste

1 cup toor dal cooked ( optional )

FOR GRINDING FOR KOZHAMBU :

1 tbsp channa dal

1 tbsp toor dal

1 tbsp urad dal

1 tsp coriander seeds

1 tsp fenugreed seeds

2-3 red chillies

2 tbsp grated coconut

METHOD :

* Soak the dals for 2 hours

* Soak tamarind in warm water for 10 minutes

* Drain the water and grind with other ingredients

* Use very little or no water to grind

* Transfer the ingredients into a bowl make small balls out of it

* Steam them in the idli plates for 10 mintues ( or until done)

* Remove from heat and keep it aside .

* Meanwhile extract the tamarind pulp

* In a kadai add the pulp , salt, turmeric powder , sambar powder and let it boil

* Meanwhile dry roast ingredients to grind ( dont burn ) except coconut

* Add the coconut finally fry till light brown

* When the tamarind pulp is done , add in the toor dal and the grinded mixture

* Add the balls one by one in the mixture

* Let it boil for 5 minutes

* Remove from heat and garnish with curry leaves

* Serve hot with rice !!