Ingredients

• Toor dal – 200g
• Chana dal – 1 tsp
• Urad dal – 1 tsp
• Coriander seeds – 1 tbsp
• Small onions – 20
• Tamarind – 1 lemon size
• Garlic cloves – 10
• Tomato – 1
• Turmeric powder – 1/2 tsp
• Cumin seeds – 1 tsp
• Fennel seeds – 1/2 tsp
• Fenugreek seeds – 1/4 tsp
• Mustard seeds – 1 tsp
• Asafoetida – 1/2 tsp
• Red chillies – 10
• Coconut – 1/2
• Salt – Required
• Oil – Required
• Curry leaves – Few
• Coriander leaves – Few

How to Prepare

Total Preparation Time: 20-30 minutes

1. Add 100ml water and dissolve the tamarind ball using your hand, filter it, save the syrup and keep aside
2. Chop onions, chop garlic cloves, chop tomato, grind coconut like a paste and keep aside
3. Soak toor dal with water for 3 hours, clean it well, drained water and keep aside
4. Take a blender/mixer, add toor dal and grind it then add fennel seeds, 6 red chillies grind them like a powder
5. Then add chopped onions, coriander leaves, 6 curry leaves, salt and mix them well by hand
6. Make lemon sized balls using the dal mixture, harder and keep aside
7. Take a pan, dry fry the chana dal, urad dal till it become brown and keep aside
8. Then add coriander seeds and fry them for 2 minutes and keep aside
9. Fry Fenugreek seeds till it become browned and keep aside
10. Now add and roast cumin seeds, peppercorns, 4 red chillies, 20 curry leaves, 1/2 tsp asafoetida, mustard seeds, 1/4 tsp turmeric powder and keep aside
11. Take a grinder/mixer and add all roasted ingredients and grind them like a powder, this is the sambar powder and save it in a bottle and keep aside
12. Take a pan, add mustard seeds, fenugreek seeds, cumin seeds
13. Once it splutters, add onions and garlic saute them till onion become golden
14. Then add tomato and stir it well till it become mushy
15. Then add turmeric powder, tamarind juice, prepared sambar powder, mix it well
16. Close the lid and allow them to boil for 5-6 minutes
17. Open the lid and add prepared dal rolls one by one carefully
18. Cook for another 6 minutes without any stirs
19. After that turn off the flame and finally garnish with coriander leaves
20. Now the tasty Paruppu Urundai Kulambu is ready for serve