To make paruppu balls
Channa dal - 1 cup
Toor dal - a handfull
Onion - 1
Sombu - 1/2 tsp
Green chili - 2
Curry leaves - a handfull
Garlic - 1 pod (crushed)
Coconut - 2 tsp
Salt - to taste
Soak the channa dhal and toor dhal in water for one hour and grind coarsley.
Add little water while grinding, paste should not be watery.
Add sombu and green chili and all the ingredients together and make small balls.
Small onion - 10 nos
Tomatos - 2nos
Sombu - 1 tsp
Fenugreek - 1 tsp
Chilly powder - 1 tsp
Corriander powder - 1 tsp
Tamarind - 2 tsp
Coconut paste - 3 tsp
Fry the sombu and vendhayam and powder it.
Add oil in a pan and fry onion till it turn golden brown and add tomato fry for a while.
Add sombu and vendhayam powder, turmeric, chilly and corriander powders and fry the
masala until oil separates from it.
Add the tamarind pulp.
Drop the dal balls one by one and close it with a lid and cook for few minutes.
Don’t stir the kulambu otherwise the balls will break.
Or you can either steam the balls in idly steamer and add to the kulambu.
Cover it with a lid and cook until the balls are cooked well.
Add coconut paste to the gravy.
When it boils garnish with coriander leaves.