பருப்பு உருண்டைக்குழம்பு / Urundai Kulambu

Ingredients 

Kadala paruppu / Channa dhal - 1 cup
Sombu (Aniseed/Fennel) -  1 tspn
Tamarind - small lemon sized .
Onion - 2 no.
Garlic - few.
Tomatoes - 2 no.
Coconut - 2 tbspn
Kulumbu milagai powder (Homemade chilli Powder) 2 tbspn

For Tempering 

Mustard - 1 tspn
Vendhayam - 1tspn
Vadagam (optional)
Curry leaves & coriander leaves.

Steps for making balls 

Soak kadala paruppu (channa dhal )for 1 hour (1/2 hr atleast)
Coarsely Grind the soaked dal with sombu .(pulse mode twice or thrice)
Transfer the grinded dhal in bowl.
Add chopped onion ( half cup)
Add chopped green chilli - 1 (optional) 
Add chopped curry leaves and coriander leaves.
Add salt.
Make small balls and place it aside.


Making of Urundai Kulambu

Soak Tamarind 10 mins before.
Heat kadai , add 2 tbspn of vegetable oil (or gingelly )
Do the tempering with mustard, vendhayam, vadagam(optional),garlic,curry leaves.
Add chopped onion and saute for few mins.
Add chopped tomato and saute it for few mins.
Add tamarind water 
Add chilli powder (kulambu milagai powder if not red chilli powder(1 1/2 spn plus corriander powder 2 spn )
Add water for consistency of gravy.
Add salt.
Let this boil for few mins.

Note : I usually add 2 tbspn of grinded paste of chana dhal 
for making the gravy taste and thicky. But its optional .

Add the channa dhal balls when the gravy starts boiling.
(most of them steam the balls and then they add in gravy..
but i love it in my way in which time and gas are saved.)

Close the kadai and keep it in  medium flame for few mins.
Stir the gravy occasionally.

Check salt in the gravy.. if needed add it in this step.

Grind the coconut with water.

Add it lastly. after adding it let the gravy boil for 2 mins.

Switch off the stove and serve it with rice and Appalam.

Best side dish for this gravy would be.. Drumstick leaves poriyal or appalam..