PARUPPU URUNDAI KOZHAMBU (LENTIL DUMPLINGS IN GRAVY)

Here is the recipe for the Paruppu Urundai Kozhambu. This is a recipe from Tamilnadu but also made by our Kerala Iyers. The Paruppu Urundai Kozhambu tastes so good that it can be eaten just with hot rice and some Ghee, no need of any vegetable to accompany it. You could say it is the kofta of south india. This according to me is one of the trickiest of dishes and needs a lot of patience and repeated trials for it to come out perfect. I have tired to give the recipe in such a way that it would'nt fail even for beginners.
Usually Paruppu Urundai Kozhambu is made only with Toor Dal as the main ingredient but in this recipe I have used Chana Dal also as using chana dal makes the urundai more tasty. Also using soaked raw rice instead of rice flour will enhance the taste even further, but for convenience and speed even rice flour can be used as I have mentioned in my recipe. Please do try this recipe and let me know how it comes.

Paruppu Urundai Kozhambu (Lentil Dumplings in Gravy)
Ingredients:
For the Paruppu Urundai:
Toor Dal - 1/2 cup
Chana dal -1/2 cup
Raw Rice - 2 tbsps (soaked along with the dals or u can also use 1 tsp rice flour later while making the balls, rice is a binding agent.)
3 - 4 red chilies or as per taste and as per how spicy your red chilly is.
Turmeric - 1/2 tsp
A bit of asafoetida
Mustard seeds (rai) - 1/2 tsp.
grated coconut - ¼ of a full coconut
Oil - 4 tsp
Salt to taste
Note : Coconut and rice flour or rice serve as binding agents and hold the balls together.
For Kozhambu:
lemon sized tamarind - 1
Sambhar powder - 2 tbsp.
Red Chillies - 3 - 4
Oil - 3 tbsp
A few curry leaves
Mustard seeds (rai) - 1/2 tsp
Udad Dad (Ulatham paruppu) - 1/2 tsp.
Fenugreek seeds (mendhiyam) - 1/2 tsp.
1 tsp. asafoetida
Salt to taste
Coriander leaves for garnish.
Method:
For the Paruppu Urundai:
Soak the toor dal and chana dal together alongwith the rice (if u r using raw rice) for atleast 1 hr. Drain the dals and the rice and grind them to a coarse firm paste along with red chilies, turmeric, asafoetida and salt.
Heat oil in a kadai, splutter some mustard seeds. Then add the dal paste and saute till the paste changes its color. ( Note : See that the dal does not lose its water content completely. It should still be a paste).
Allow the mixture to cool a bit.
Then add the grated coconut and the rice flour (if u r not using rice)and mix well. Make small light balls from the mixture and keep aside. Note that you don’t press the balls too much.

Tip: If you are afraid that the balls will break in the kuzhambu, u can make the balls and steam cook it for a while. Keep the balls on an idli stand and steam cook for 5-7 minutes. This is a sure shot method for your paruppu urundai kozhambu to be a hit.

For the kozhambu:
Heat oil in a vessel. Add the mustard seeds, udad dal and fenugreek seeds. When they splutter, and red chilies and fry.
Next add curry leaves, asafoetida and sambhar powder and mix well till the masala gets coated with oil.
Extract a thick juice from the tamarind and add the juice to the above. Add salt, allow to boil till the raw smell of the tamarind is lost.
Add the dal balls one by one to the above and cook for a few minutes till the balls start floating on top.
If you have steam cooked the balls then after steam cooking it, add the balls one by one and let it to boil with the kuzhambu for another 5 minutes.
Finally garnish with freshly chopped coriander leaves.
Serve with hot rice and any vegetable of your choice.
Note: If the balls are too many and too close together, they will break up so ensure that the gravy is not too less.
The urundais or balls can be put in Rasam or Morkozhambu also. Some people like to add onions to this recipe, it is their desire if they want to add, but onions should not be added if the balls are to be used in Morkozhambu. Also it is mandatory to steam the balls before u add to the Morkozhambu as the mor(buttermilk) cannot be cooked like the other kozhambu.
Please do try this mouth watering recipe.