Parippu Urandai Kozhambu

• Chana dal- 500 gm
• Saunf (aniseeds)- 15 gm
• Dry red chillies- 12
• Curry leaves- 1 sprig
• Mustard seeds- 8 gm
• Cumin seeds (Jeera) - 5 gm
• Fenugreek seeds (Methi)- 3 gm
• Dry red chillies- 4 nos
• Onions (medium size)- 3
• Tomatoes- 500 gm
• Ginger-garlic paste- 10 gm
• Tamarind extract- size of a lemon
• Coconut - ¹/₂ coconut
• Chilli powder- 15 gm
• Coriander powder- 30 gm
• Turmeric powder- 3 gm
• Salt to taste

Method of Preparation :

Cut tomatoes into small pieces and puree them. Soak the tamarind in one cup of water for 15 minutes, draw the pulp and strain. Grate coconut and grind in a mixer. Soak chana dal, saunf, dry red chillies and curry leaves for two hours. Drain and grind to a coarse paste. Divide the paste into equal portions and roll them into balls and steam them.

Heal oil in a pan, season mustard, cumin (jeera), fenugreek (methi) and dry red chillies. When they crackle, add sliced onions. When onions turn golden brown, add ginger-garlic paste and saute for some seconds. Add fresh tomato puree and coconut paste and cook for some time, adding little water if required. Add chilli powder, coriander powder, turmeric powder and tamarind extract and boil the gravy till the oil separates. Put the lentil dumplings into the gravy and allow the dumplings to get soaked in the gravy.