Parupppu urundai kuruma kulambu

Paruppu / dal - lentil ; urundai - ball; kuruma / kulambu - gravy.

If you are looking for a special kulambu in Tamilnadu meals next to sambar, then this is it. Balls of dal simmered and cooked in flavorful kuruma kulambu is one of my favorites. Paruppu urundai kulambu with tamarind base like puLi kuzhambu is my family special. But this paruppu urundai kuruma kulambu is one popular recipe that comes in mind for many. I make it along with ghee rice or pulav on special occasions. I make these balls in many ways. Steaming or deep frying and adding the urundai to kulambu is my mom's method. For this kuruma, I cook the urundai directly in kulambu  and I am describing my method here. Try this and enjoy!

Also click to see my Paruppu urundai puli kulambu, with tamarind masala and vadai more kulambu / paruppu urundai more kulambu with curd / buttermilk.
 

Paruppu urundai before cooking.

Bring the kuruma kulambu to rolling boil before adding the dal balls.

Paruppu urundai added to the kuruma curry.

Paruppu urundai got cooked in kuruma.

Paruppu urundai kulambu.

For urundai / ball: 
Ingredients:
Channa dhal/ Bengal gram lentil (kadalai paruppu)- 1 1/4cup
salt - 1 tsp
green chilies - 2 (finely chopped)
fresh ginger(finely chopped) - 1 inch
onion (finely chopped) - 1/2 cup
curry leaves- 1 sprig
coriander leaves (chopped)- 2 tbsp
cinnamon - 1 inch
fennel seeds (peruncheeragam/ sombu)- 1/2 tbsp
dry red chillies - 2
oil - 1 tbsp
Preparation:
Soak both the dhal for 1 hour in water.
Grind the dhal to a medium-coarse mixture with red chillies, salt, cinnamon, fennel seeds and almost no water.
Saute the chopped onions,green chillies, chopped ginger,chopped cilantro, and curry leaves in oil.  Mix with the dal mixture .
Divide into equal portions (12) and make small balls of lime size. Keep aside.

Kuruma:
Ingredients:
Red onion - 2 (medium size)
tomato - 2
green chillies - 4
coriander leaves - a handful.
mint leaves - few
curry leaves - few
coconut milk - 1/2 cup
shredded coconut - 2 tbsp
cumin seeds - 1/2 tsp
red chilli powder - 1 tsp
turmeric powder - a pinch
curry masala powder - 1 tsp
salt - to taste
ghee / oil - 2 tbsp
cardamom - 2
cloves - 2
Fennel seeds - 1/2 tsp
bay leaf - 1
ginger garlic paste - 1 tbsp
Method:
Grind ginger and garlic together.
Grind shredded coconut ,cardamom, cloves, cumin seeds, green chillies and 1 onion together. keep aside.
Heat ghee in a pan. Add fennel seeds and bay leaf.
Add the finely chopped onion and wait till it turns golden brown. Then add curry leaves, cilantro and mint leaves. The put the ginger garlic paste and saute well.
Add the finely chopped tomato and wait till it cooks well.
Add 2 cups of water, chilli powder,salt, turmeric powder , curry masala powder and stir well.
Add the coconut masala and let it boil it gives a nice flavor.
Close the lid and cook till raw smell goes.
Now add coconut milk mix well.  Any leftover water  we got while preparing paruppu urundai can be added in this stage. Bring it to rolling boil.
Then add the lentil balls (paruppu urundai) and cook in high flame for a minute. Reduce flame and cook covered. Stir after 5 minutes and check if the urundai is cooked. Switch off. Paruppu urundai kulambu is ready!  

Serving suggestions:
serve hot with any rice, parathas or roti or naan .