Paruppurundai or Dal Ball Gravy:

Paruppurundai kuzhambu is one of the finger licking gravy, it is carefully prepared with protein rich dals and in addition of aromatic masalas.

Dals are very commonly used in the Indian cuisine. It is hard to find an Indian household that does not stock up different types dals.

As dals have to prepared on a daily basis, we need to have a lot of dals on board to maintain the variety. Besides dals are types of pulses that have many nutritional values.

The health benefits of dals in general is that they are very rich in proteins.

As many Indians are vegetarians, these different types of pulses provide them with main source of vegan proteins. That is why, all the different types of dals are very important for the typical Indian diet.

Apart from the general health benefits of dals, each type of dal has its own set of nutritional values. So it is advisable to have a mix of all these dals in your diet

Ingredients:  Approximately 15  lemon sized balls

Toor dal 1/2 cup

Channa Dal-1/4 cup

Soak both Dal together for 2 hours and coarse grind with,

Fennel Seeds-1 tsp

Cumin Seeds-1 tsp

Red chilli-5 or chilli powder 2tsp

Ginger-1 inch

To make Balls:

Onion chopped -1 no

Curry leaves chopped 2 twigs

Coconut 2 tsp

Turmeric powder-1/2 tsp

Salt 1 tsp

Mix all this with the ground ingredients make in to lemon sized balls.

2.Boil water in idly pan steam cook these balls for 3 minutes only the outer part of balls should be cooked, inner part can be cooked in the gravy .

Note: :If  you  steam cook for long time balls will become hard with gravy.

or

You can add the balls  directly with care while the gravy is boiling.

Ingredients for Gravy:

Fennel seeds

cumin seeds

Methi seeds

onion chopped 1

Garlic chopped 9 pods

Curry leaves 1 twig

Tomato chopped-1 medium size

Sambar masala powder 2 tsp

Turmeric powder-1/2 tsp

Salt 2 tsp

Tamarind- 1 1/2 lemon sized extract juice.

Method:

Heat pan with 2 bsp of oil season with Fennel seeds,Methi seeds nd cumin seeds.

Add chopped onion and Garlic saute for few minutes.

Add Tomato curry leaves nd Salt saute until it leaves the skin.

Add Sambar powder and turmeric powder.

Add tamarind extract 3 cups of water let it boil for 5 minutes .

Now add dal balls allow it to boil for 8 more minutes.

This type of kulambo or gravy goes well only for rice. This traditional recipe isdone on special occasions when guests are invited for lunch.

Note:

I have added fistful of drumstick keerai in the dal mix you can add any greens if you prefer.

Any dal can be used to prepare balls,as you prefer.