PARUPPU URUNDAI KUZHAMBU

Ingredients

Kadalai paruppu	1 cup
Asafetida	A pinch
Chilli powder	1 + 1 ½ tsp
Garlic	4 pods
Onion	1 (chopped)
Coconut	1 tbsp
Cumin	½ tsp
Tamarind	Small lemon size
Dhania powder	3 tsp
Turmeric powder	¼ tsp
Pepper	½ tsp
Salt, curry leaves, oil

Method

1. Soak Chana dal for 2 hours.
2. Grind Chana dal with asafetida, 1 tsp chilli powder, salt and garlic (2 pods) coarsely.
3. Make balls with chopped onion.
4. Deep fry the balls and keep aside.
5. Grind Coconut, cumin, garlic, onion and pepper finely.
6. Heat oil in a pan, add seasoning and onion – fry them.
7. Add tamarind pulp, salt, chilli powder, coriander powder, and turmeric powder and boil it.
8. After well boiled add ground masala and boil it.
9. If we want we can add little bit of jaggery or sugar to avoid tenderness.
10. Finally add fried balls.
11. Cook till the desired consistency.
12. Add curry leaves.

Note:

               For all types of Puli Kuzhambu or Vatha kuzhambu, the amount of coriander powder should be double the amount of chilli powder.