Paruppu Urundai Kulambu / Lentil Dumplings Curry

Paruppu Urundai Kulambu :

Paruppu urundai kulambu is a recipe which seems to be lengthy process but it is very easy to make. This curry is a traditional tamil nadu dish. This is also called as Lentil Dumplings curry. This curry can be made in different variety. Here now let us see one of the method which i do.

Ingredients:

For lentil balls:

Bengal gram (kadalai paruppu) - 1 cup
Onions - 2 chopped
Green chillies - 2 (chopped)
Coriander leaves  and curry leaves - as needed
Salt - as needed

For curry:

oil - 2 tbsp
Mustard seeds - 1 tsp
urad dhal -1 tsp
cloves - 2 nos
Cardamom - 2 nos
Cumin seeds - 1 tsp
Fennel seeds - 1 tsp
Onion - 1 (finely chopped)
Tomato - 1
Green Chillies - 2
Ginger Garlic - 1 tbsp (roughly crushed using hand pestle)
Red Chilli powder - 2 tsp
Turmeric powder- 1tsp
Coriander powder - 2 tsp
Coconut - 1 cup (grated)
Coriander leaves.

Method:

• Soak Bengal gram for 2 hrs.
  
• Put the soaked Bengal gram in the mixer and grind it coarsely(don't add even a drop of water).
  
• Add onions, curry leaves, coriander leaves , green chillies and salt and mix well.
  
• Make balls of medium size using the mixture.
• Steam cook the balls by placing the balls in the idli cooker .
  
  
  
   
  
• Mean while grind the coconut to make a fine paste , grind tomato for puree , crush ginger garlic in hand pestle and keep it aside.
  
• Heat a pan and pour 2 tsp of oil and allow mustard seeds , urad dhal, cloves, cardamom, cumin seeds, fennel seeds and allow them to temper.
  
• Add the crushed ginger garlic and  chopped onions and saute till translucent.
  
• Add the tomato puree and cook well till the raw smell disappears.
  
• Add the red chilli powder, turmeric powder, coriander powder and mix well.
  
• Now add the fine paste of grinded coconut and allow it to boil .
   
  
• When it boils  add the green chillies  and salt for the curry ,make the stove in simmer and add the cooked balls one by one.
  
  
  
  
• Allow it to boil in low flame itself.
• Switch off the stove and garnish with coriander leaves and curry leaves.