Chettinad Paruppu Urundai Kuzhambu

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Recipe

Ingredients

	1 cup	Toor Dal
	1 cup	Water
	1 medium	Onion , finely chopped
	2 medium	Tomato , finely chopped
	2 tablespoons	Tamarind , pulp
	2 tablespoons	Coconut , grated
	2 tablespoons	Coriander Seed
	1 tablespoon	Cumin , seeds
	1 tablespoon	Fennel Seed
	1 teaspoon	Black Peppercorn
	2 tablespoons	Oil
	1 teaspoon	Mustard Seed
	1 teaspoon	Turmeric powder
	1 teaspoon	Red chili powder
	—	Salt , to taste
	1 handful	Curry Leaf
	2 tablespoons	Cilantro , chopped

Instructions

1. 1 Wash and soak the toor dal in water for 2 hours.
2. 2 Drain the water and grind the soaked dal with a little salt into a coarse paste.
3. 3 Shape the ground dal into small balls and set aside.
4. 4 In a pan, dry roast coriander seeds, cumin seeds, fennel seeds, and black peppercorns until aromatic. Grind them into a fine powder.
5. 5 Heat oil in a pot and add mustard seeds. Once they splutter, add chopped onions and sauté until golden brown.
6. 6 Add chopped tomatoes and cook until they turn mushy.
7. 7 Mix in the turmeric powder, red chili powder, and the ground spice powder.
8. 8 Add tamarind pulp and water, and bring the mixture to a boil.
9. 9 Gently add the dal balls into the boiling mixture and let them cook for about 10-15 minutes.
10. 10 Add grated coconut and adjust salt to taste. Simmer for another 5 minutes.
11. 11 Garnish with curry leaves and chopped coriander leaves before serving.