Paruppu urundai kuzhambu

Decided to get in making paruppu urundai  kuzhambu. Not too difficult.


Toor Dhall soaked for about a little over an hour along with dried chili.


Then comes the tricky blending part. Decided to see if my vita-mix blender would do the


 job.

Added asafetida (hing) salt curry leaves. It took a while blending it since you don't want


 to add water. Key is slow and pulse speed.Made into little key-lime sized balls. 

The gravy side was pretty straight forward. 


Light tamarind water set aside.


Mustard seeds fenugreek a pinch of cumin kadalai parrupu added to gingerly oil.


Got them spluttering. Now added sambhar powder about a tablespoon to the oil.


Aroma gets going now.. Now added tamarind water and added more water with a small


 tomato.. 


Bringing it to a full boil. Salt and Hing added. 


The BIG test........ to drop the urundais without it breaking up. 


It worked. None broke apart.  

Tip: let it boil till it cooks without any assistance from the cook. When cooked it will float


 to the top.


Success!!