Parrapu Urrandi Kulambu

Ingredients:

• 2 cups thick tamarind juice/ 5 to 6 spoons of puli paste
• 2 sp channa dhal for seasoning
• 2 sp thur dhal for seasoning
• 1/2 sp mustard seeds
• Asafetida
• 2-3 sp sambar powder
• 1/2 sp fried and powdered fenugreek
• 1 Tomato (optional)
• A few kari pathas
• Oil to fry
• Salt to taste
• For Parappu urrandai
• 2 cups Thur dal.
• Red chilly as per your taste.
• Salt

Method:

• Soak thur dal and grind them with or without red chilly.
• Pour some oil in a pan and make seasoning with mustard seeds and turmeric powder.
• Put the grind dal in that and mix it well.
• If it is so watery add some rice flour and make it thick.
• Make them small balls and steam them.
• Keep aside.
• In a pan make seasoning with mustard seeds, channa dhal and thur dhal.
• Add tamarind juice to the pan and bring it to a boil.
• Add sambar powder, mix well.
• And now add the steamed balls in that.
• Stir lightly and allow it to boil.
• Add salt, fenugreek powder, asafetida and kari patha.
• Allow it to boil for 10 min more.
• Add cut tomato pieces and boil for 2 more min.
• Remove from the fire.
• Serve with cooked rice.

Notes:

• This Parrappu urrandai is a very good snack too