Kadalai paruppu (Bengal gram) -1 cup
Thuvaram Paruppu - 2 tbsp
Onions - 1/2 of medium sized
green chili - 1
salt - a pinch
fennel seeds - 1 tsp
Oil - 1 tsp
Onions - 1 and 1/2 medium sized
Tomato - 1
Tamarind - a small gooseberry size (soak in 2 cups of water)
sambar powder - 1 tbsp
salt - as per taste
oil - 1 tbsp
Perungayam - a pinch
Mustard seeds - 1/2 tsp
urad dal -1/2 tsp
curry leave - 1 sprig
perungayam - a pinch
oil -1 tsp
1.Soak both dals with enough water for atleast 2 hrs
2. Chop onion and tomato finely and keep aside.
3. In a pan, heat a tbsp of oil and saute 1 and 1/2 finely chopped onion until it turns transparent.
4. Then add finely chopped tomato and saute until they turn soft
5.Add sambar powder and saute for a while.
6. Then add the tamarind water, salt, another 2 cups of water and let it rolled boil.
7. In the mean time, drain water from dal and grind it in a mixer along with fennel seeds without adding water. (like how we grind it for paruppu vadai)
8.Add a pinch of salt, chopped onions, green chili, perungayam to the ground dal and mix well.
9. make medium sized ball and keep aside.
10. once the gravy starts rolled boiled, add the balls to it, and close with lid. leave it for 8 to 10 mins without disturbing it.
11. When the balls are cooked, it will start floating.
12. Temper with the listed ingredients and switch off the flame.
1. Coconut can be ground and added to the gravy at last. But it is optional.
2. Make medium sized balls so they get cook quick.
3. Once prepared, let it stay for at least an hour before serving, so the balls will get the flavor nicely.
Linking this recipe to Remya's First blog annversay Event