Chana dal - 1/2 cup
Toor dal - 1/2 cup
Tamarind - 1 medium lemon size
Sambar powder - 3-4 tsps
Haldi powder - 1/4 tsp
Hing - 1/4 tsp
Curry leaves - few
Coriander leaves for garnishing
Salt as required
Mustard seeds - 1 tsp
Dry red chillies - 7-8
Soak the Chana and Toor dals together for 1 hour
Soak the tamarind in water and make a thick extract.
Place the tamarind liquid on the gas.
Add salt, sambar powder, hing, haldi powder and curry leaves and allow to boil.
Grind the soaked dals in a wet grinder along with dry red chillies to a paste.
Take a kadai and pour sufficient oil season with mustard seeds and pour the ground paste on it.
Now keep stirring the paste nicely till it becomes a little thick and dry.
After the paste is cooked and becomes thick, put off the gas.
When the paste is luke warm take little rice flour in your palm and make balls of the paste.
When you have finished making all the balls, put them on a plate and steam in the cooker
for 20 minutes
In the meanwhile let the kuzhambu become thick.
Remove the solid balls from the cooker plate and drop one by one into the kuzhambu.
Now garnish with coriander leaves and season with mustard seeds.
The Parupu urundai kuzhambu is hot and ready to be had with any side dish.
You can either make a simple curry or raita or papad and have this yummy kuzhambu with hot rice
The parupu urundai can be had even by itself it tastes wonderful.