DHAL URUNDAI KUZHAMBU.

DHAL URUNDAI KUZHAMBU.

NEEDED:- THOOR DHAL - 1 CUP, BIG ONION - 1, SMALL ONION - 8 NOS, GARLIC - 6 PODS, TOMATO - 1 NO, RED CHILLIES - 3 NOS. SCRAPED COCONUT - 1 TBLSON, TAMARIND - 1 AMLA SIZE BALL, SALT - 2 TSP, SAMBAR PWDR - 2 TSP, TURMERIC PWDR - 1 PINCH.  FOR FRYING :- OIL - 2 TSP, MUSTARD - 1 TSP, ORID DHAL -  1 TSP, SOMPH - HALF TSP, CURRY LEAVES - 1 ARK. FOR GRINDING :- SOMPH - 1 TSP, JEERA - HALF TSP. SCRAPED COCONUT - 1 TBLSPN.

METHOD :- WASH AND SOAK THOOR DHAL FOR 2 HOURS. DRAIN THE WATER. IN A MIXIE JAR FIRST PUT THE RED CHILLIES , HALF TSP SOMPH, QUARTER TSP JEERA AND THE SCRAPED COCONUT WITH HALF TSP SALT FOR FEW MINUTES. THEN ADD THE DRAINED DHAL AND GROUND COARSLY. REMOVE THE MIXTURE FROM THE MIXIE ADD THE FINELY CHOPPED BIG ONION. MIX WELL. ADD THE CHOPPED CURRY LEAVES AND CORIANDER LEAVES.MIX WELL AND MAKE LEMON SIZE BALLS. PUT THEM IN A IDLI COOKER FOR 10 MINUTES IN MEDIUM FLAME.

SOAK THE TAMARIND IN 3 CUPS WATER. SQUEEZE THE PULP ADD THE SALT AND SAMAR PWDR AND TURMERIC PWDR. HEAT OIL IN A PAN ADD THE MUSTARD, ORID DHAL AND SOMPH. WHEN THEY SPLUTTERS ADD THE HALVED SHALLOTS ( SMALL ONION) , GARLIC AND DICED TOMATOS. AND THEN ADD THE CURRY LEAVES. ALONG THAT ADD THE TAMARIND MIX. 

BRING TO BOIL. MEAN WHILE GROUND ONE TBLSPN COCONUT WITH HALF TSP SOMPH AND QUARTER TSP JEERA WITH ONE SMALL ONION AND GARLIC. WHEN THI KUZHAMBU BOILS ADD THIS COCONUT MIX.

KEEP THE FLAME HIGH FOR FEW MINUTES. WHEN THE KUSHAMBU BOILS ADD THE BOILED PARUPPU URUNDAI/DHAL URUNDAI ONE BY ONE IN KUZHAMBU. WHEN ITS DONE YOU CAN SEE THE DHAL BALLS FLOATING AT THE SURFACE OF THE KUZHAMBU. AT THAT TIME REMOVE IT FROM FIRE AND SERVE HOT WITH RICE AND PAPAD.