Paruppu Urundai Kuzhambu

A simple Vethakuzhambu with added paruppu urindai is the yummy paruppu urundai kuzhambu. It goes well with idly, dosai, steamed hot rice. I prepared this for idly. It tasted so yum. The spicy and tangy taste from the kuzhambu mingles with parruppu urundai and gives a delicious flavor to the food. 

Ingredients:

For Paruppu Urundai:
Toor dal - 1/2 cup
Channa dal - 2 tbsp
Red chilli - 4
hing - 1tsp
Salt
Oil - 1 tsp
Mustard seeds - 1/2 tsp

For Kuzhambu:
Small onion - 4 to 5
Tomato - 1/2
Garlic pods - 4 numbers
Tamarind - small lemon size
Mustard seeds - 1 tsp
Fenugreek seeds - 1/2 tsp
Channa dal - 1 tsp
Curry leaves - 5 to 6
Sambar powder - 1 tbsp (if your sambar powder is spicy, make it 1/2 tbsp)
Turmeric powder - 1 tsp
Sesame oil - 1 1/2 tbsp
Salt
For Grinding:
Coriander seeds - 1 tsp
Channa dal - 1 tsp
Urad dal - 1/2 tsp
Hing - a pinch
Coconut - 1 tbsp
Oil - a drop

Method:

For Paruppu urundai:
Soak both the dal for 1 hr.

Grain it with red chilli, hing and salt without adding water. Grind it to coarsely.

Heat oil in a pan and add mustard seeds, once it splutters, add hing and grinded dal.

Fry for 2 min and remove from flame.
Once it become warm, grease the idly plate with oil, make small balls of the dal paste and place it in the plate.

Steam cook for 15 min.

Remove from the plate and keep ready to place it in the kuzhambu.

For kuzhambu:
Soak tamarind in 2 cups warm water and keep aside.
Peal the skin from small onion and cut tomato into small pieces. 
In a wide pan (we are going to add the paruppu urundal so the pan should have wide space) heat oil.
Add mustard seeds, once it splutters, add channa dal, curry leaves, fenugreek and fry for few seconds.
Add the onions, garlic and fry for a minute.

Add the chopped tomato, sambar powder, turmeric powder, little salt and fry till the tomato become mushy and oil ooze out.

Pour the tamarind puree and add 2 more cups of water. We need the kuzhambu little watery, as after adding paruppu urundau the kuzhambu becoms thick.

Keep the flame in medium and let it boil till the raw small from the tamarind and sambar powder goes off.
In the mean time, fry the ingredients to grind in a drop of oil.

Grain it to a fine paste adding required water.
Once the raw smell goes, add the ground paste to the kuzhambu.
Let it boil for 10 min.
Now slowly add the paruppu urundai to the kuzhambu.

Keep the flame in medium-low or low and boil it till the balls get cooked in the kuzhambu.

Once its ready take a ball and check if its cooked well.

Boil for some more time if its not cooked.
Remove from pan and serve hot.