Paruppu Urundai Kulambu(Lentil Ball Stew)

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Paruppu Urundai Kulambu(Lentil Ball Stew) - Lenthil curry.

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Date Added:	September 9, 2009	Season:	Other
Category:	Sides / Condiments	Prep. Method:	Other
Calories:		Dish Type:	Vegetable
Serves:	5	Cuisine:	South Indian
Prep. Time:	30 mins

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Paruppu Urundai Kulambu(Lentil Ball Stew) - Ingredients:

toor dhal 1 cup  
red chilies 2
salt 2 tsp.
vegetable oil 3 Tbsp.
small ball tamarind {size of lime) 1

Masala ingredients to be blended:
red chilies, 3
cumin seed, 1 tsp.
urad dhal 1 tsp.
mustard seeds 1/2 tsp.
split urad dhal 1/2 tsp.
curry leaves 1 tsp.
sambar powder 1 1/2 tsp.
       or
coriander 1 Tbsp.
black peppers (whole) 6
chana dhal 1 tsp.
asafetida 1/4 tsp.

Paruppu Urundai Kulambu(Lentil Ball Stew) - Directions:

Soak toor dhal for 2 hours and then wash it and grind it with chilies and 1 teaspoon
salt adding 1 tablespoon water. In a fry pan add 2 tablespoons of oil1 and heat it over
medium heat.
Add the ground paste and saute for 10 minutes. Remove from heat and
let it cool.
Make the paste into small balls of about lime size. Soak tamarind in warm
water for 1 hour and make a juice of about 2 cups. In a skillet, add 1 tablespoon of oil
and saute mustard seeds, urad dhal and curry leaves. When mustard seeds crack and
urad dhal becomes golden brown, add tamarind, water, sambar powder (which can be
bought in the Indian stores or it con be made by the grinding of Masala ingredients
in a blender) and 1 teaspoon salt.
Let the mixture come to 0 full boil. Then add the balls made of toor dhal. After 15 minutes, remove the curry from the stove.
This curry goes well with rice.

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