Paruppu urundai gravy

Name: Paruppu urundai gravy
Cuisine: Indian
Ingredients: 1 cup bengal gram; 1 inch Ginger; 6-7 garlic pods; 1 tsp jeera( cumin)seeds; 2 green chilli; 2 dry red chilli; 1 big onion cut; 2 tsp coriander leaves cut; 1 big onion; 2 medium sized tomato; 1 Lemon sized tamarind soaked; 2 tbsp gingely Oil; 1 string Curry leaves; 1/2 tsp Jeera/ cumin seeds; 1/2 tsp fennel seeds; 1/2 tsp black pepper whole; 4-5 Fenugreek seeds; 1 tsp red chilli powder; 2 tsp coriander powder; 1 tsp kitchen king masala; 1/2 cup coconut; 1/2 tsp fennel seeds; 1/2 tsp cumin seeds; 3-4 small onions

Nagarjun SreeKumar @cook_21559770

Paruppu urundai gravy

Nagarjun SreeKumar @cook_21559770

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Ingredients

To make dal balls
1 cupbengal gram
1 inchGinger
6-7garlic pods
1 tspjeera( cumin)seeds
2green chilli
2dry red chilli
1big onion cut
2 tspcoriander leaves cut
To make gravy
1big onion
2medium sized tomato
1Lemon sized tamarind soaked
2 tbspgingely Oil
1 stringCurry leaves
1/2 tspJeera/ cumin seeds
1/2 tspfennel seeds
1/2 tspblack pepper whole
4-5Fenugreek seeds
1 tspred chilli powder
2 tspcoriander powder
1 tspkitchen king masala
Coconut paste to grind
1/2 cupcoconut
1/2 tspfennel seeds
1/2 tspcumin seeds
3-4small onions

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Steps

1

Grind the dal which was soaked for 4 hrs and keep aside
2

No grind jeera, garlic, ginger, green chilli and red chilli. Mix it with the dal.
3

Roll the mixture into mini balls and place in a idly steam until cooked
4

In a pan add oil along with jeera, black pepper, Fenugreek seeds, 1tsp ginger-garlic paste. Now add onion and cook for 2 mins
5

Add the tomatoes and cook for another 3 mins. Now add the soaked tamarind water. Along with this add all the powder and masala mentioned. Cook until the mixture comes to a boil
6

Now add the steamed balls into the gravy and cook for 5 mins on medium flame
7

Then add the coconut paste and cook until the raw smell goes away.
8

Serve with few coriander leaves