parupppu urandai(balls) kozhambu

i have a great partiality for this kozhambu. on a first look, a north indian might think it is kofta curry. but a deeper look will reveal the truth and he will wonder how he was completely deceived. he wouldn’t have bargained for tur daal balls soaking in hot gravy. it is not easy to make. if the tur daal balls are too hard, your teeth could get into some trouble or if it is too soft, it will just crumble in the mouth and you have lost the taste and the fun.it should be just hard enough to breakdown when you bite into it and give you that lovely tangy feeling of tamarind and dal. when mixed with rice and eaten you don’t really need a vegetable accompaniment.

what are the ingredients that go into this explosive kozhambu?

for the kuzhambu- one small lemon size tamarind,one teaspoon sambhar powder,very little turmeric powder,one-half teaspoon mustard seeds, a dash of hing powder,two red chillis, two tablespoons of oil, some curry leaves and coriander leaves.

for the paruppu urandai- half cup tur daal,one red chilli,onehalf teaspoon of salt and a bit of hing powder..

and here is how you prepare the paruppu urandai:

1) soak the tur daal for an hour or so.
2) add red chilli,hing powder,and salt. grind into a thick batter with water.
3) take a kadai,pour one table spoon of oil add the daal batter and stir till it is cooked well and leaves the walls of the kadai.remove it and place it in a plate and allow to cool.then roll into small size balls . place it on a idli plate and steam cook.
4) it is not really necessary to steam it. if the paruppu urandais are not well cooked it may dissolve in the water.

and how about the kuzhambu?

1) soak the tamarind in a cup of warm water.extract the juice after some time.repeat and add salt and turmeric powder.
2) heat one table spoon oil in a kadai.allow the mustard seeds to splutter and then add the sambhar powder,hing powder.stir,add the curry leaves and add to tamarind water.
3) boil the tamarind water.add the paruppu urandais carefully.again boil in average heat.
4) add chopped coriander leaves and serve with rice.

our cook gb has been preparing it for the last so many years from time time to time.yet she has not mastered it.those of you who haven't tried cooking this delectable stuff,don't hesitate to try it. i have heavily borrowed the recipe from andu patti's cookbook.she can't be wrong! and there is paruppu urandai rasam too! wait for some hot rasams. they are coming.with the monsoon.