Paruppu Urundai Kulambu

This kulambu is simple but little different from regular sambar. Making small balls from the dals and adding it to the kulambu.
INGREDIENTS
FOR MAKING THE BALLS
Bengal gram dhal– 1 cup
Red gramdhal– a handful
Red chilly– 1
Curry leaves – few
Chopped onion-1
salt Tamarind – 1/4 tsp
sambar powder-1 tsp
Garlic -2
METHOD
Soak the dals in water for 2 hour and grind (drain all the excess water completely) coarsley along with red chilly. (as for masala vada). combine all the ingredients together and make small balls.
Note: Dont add water while grinding. It should be dry. If you feel it is little watery , after grinding fry it in a tawa for few minutes so the water will be evaporate.
Heat 2tbsp of gingelly/sesame oil (any vegetable oil is good, but gingelly oil gives a better taste) and saute the onions until transparent and add the chopped garlic. once it fry add turmeric, chilly and corriander powders Now add the tamarind extract .Now drop the dal balls one by one and close it with a lid and cook for few minutes. Don’t stir the kulambu after you add the balls otherwise the balls will break. You can either steam the balls in idly steamer and add to the kulambu. But I prefer adding it directly to the gravy.(The kulambu must be little watery before you add the balls ) Cover it with a lid and cook until the balls are cooked well and finally add salt.