Onion – 1 (chop it lengthwise)
Tomato – 2 (finely chopped)
Red Chilly Powder – 2 tsp
Coriander Powder – 1 ½ tsp
Turmeric Powder – 1 tsp
Tamarind – a small ball size (soak in water and extract juice from it)
Garlic – 15 pods
Curry Leaves – few
Salt – to taste
Aniseed / Sombu – 1 tsp
For Paruppu Urundai:
Bengal gram / Kadalai Paruppu – 100 gms
Red Gram Dal / Thuvaram Paruppu – 1 tbsp
Dry Red Chilly – 3
Aniseed / Sombu – ½ tsp
Onion (finely chopped) – 2 tbsp
Service For: 2 people
Cooking Time: 20 minutes
Soak the Bengal Gram, red gram dal in a cup of water for about one hour and drain the excess water. Add soaked Bengal gram, red gram dal, red chilly, aniseed, onions in a mixie jar and grind it little coarsely.
Take this grinded mixture in a bowl and roll them into small balls. Steam these balls in an idly cooker and keep it aside.
Heat oil in a pan and add aniseeds and sauté it. Add chopped onions and fry them till it turns golden brown. Add tomatoes to it and stir fry until oil separates from it. Add curry leaves, turmeric powder, chilly power, coriander powder, garlic pods and salt and required water and stir it without forming lumps. Add required amount of tamarind water and bring it to boil.
While the gravy starts to boil well, add the Paruppu balls to it and simmer the flame. Wait until the gravy attains to the Kolambu consistency.
Serve this dish with hot rice. It requires no side dish.