Ingredients:
- Gingelly oil – 3 tblsp
- Water – as req
- Salt – to taste
For making Paruppu Urundai:
- Toor dhal – ¼ cup
- Split channa dhal – ¼ cup
- Garlic – 3 cloves
- Fennel seeds – 1 tsp
- Salt – to taste
- Dry red chili – 2 nos
For Masala:
- Coriander seeds – 2 tblsp
- Grated coconut – ¼ cup
- Byadagi chili – 3 nos
- Fennel seeds – ½ tsp
- Cumin seeds – 1 tsp
- Ginger – 1 inch
- Garlic – 5-6 cloves
Procedure:
- Wash and soak the dhals for about 3 hours and grind it into coarse paste without adding water along with garlic cloves, Fennel seeds, dry red chili and little salt; make lemon sized balls out of it and keep aside
- Heat a pan and dry roast the coriander seeds, red chili, fennel seeds and cumin seeds; cool completely and grind it with grated coconut, garlic and ginger into a fine paste
- Heat some oil in the same pan and add the grounded masala paste into it and sauté it for about 2 mins and add required amount of water and salt ; bring it to boil
- Now add the paruppu urundai gently into it and cook it under medium-low flame for about 6-7 mins or until the oil separetes
- The easy and tasty “ARACHIVITTA URUNDAI KUZHAMBU” is ready to serve
