Paruppu Urundai Kuzhambu / Steamed Lentil dumplings in Coconut Tamarind Curry | Indian Curry Recipes

When I want to make something authentic and traditional, but want to try it in a totally different way, what do I do? I check out my fellow bloggers' page for inspiration and style. Well this recipe is one such attempt. Though I have my own (well not my own, my grandma's) Paruppu Urundai Kulambu recipe, I decided to try from Denny's page this time. This dish is DH's most favorite but ironically I don't make it that often, due to the process and effort involved. But when I decide to prepare it I make sure I put all effort and concentration while making this. Now to Denny's Paruppu Urundai Kulambu recipe.

Ingredients:
For the Urundai/Lentil balls:
Toor dhal - 1 cup (I used rice cooker cup - 160 ml) - Wash and soak for minimum 1 hr
Fennel seeds - 1/2 tsp
Cumin seeds - 1/2 tsp
Dry Red chillies - 5 nos
Onion - 1 cup - chopped fine
Garlic - 1 clove - chopped fine
Cilantro - leaves from 4 twigs - chopped
Salt - 1/4 tsp or to taste
Grind to a paste/Masala:
Coriander seeds - 1 tbsp
Cumin seeds - 1 tsp
Fennel Seeds - 1/2 tsp
Dry red chillies - 6 - 8 nos (based on spice level)
Grated Coconut - 1/4 cup
For the Curry:
Oil - 2 tbsp
Mustard seeds - 1/2 tsp
Fennel seeds - 1/2 tsp
Fenugreek seeds - 1/4 tsp
Curry leaves - a few
Shallots / Sambar onions - 1 cup - peeled and halved (can substitute 1 cup of chopped regular onions)
Garlic - 5 cloves - sliced thin
Tomatoes - 2 - chopped fine
Tamarind extract - 1/4 cup thick / from a lime sized tamarind

Method:
Make the masala:
Grind the ingredients under grind to a paste into a smooth paste adding water as needed.
Steam the Lentil balls:
Take the soaked dhal, fennel seeds, cumin seeds and dry red chillies in a blender and grind to a coarse mixture. Transfer the coarsely ground contents to a bowl and add the onions, garlic, coriander leaves and salt. Mix well and make small lime sized balls. Steam the balls in a bamboo/idli steamer for 10-15 mins. A toothpick test would help to know the doneness.
Kulambu:
When the paruppu urundais are steaming, in a wide bottomed kadai, heat oil and add mustard seeds, fennel seeds, fenugreek seeds and curry leaves. When the mustard seeds splutter add the shallots and garlic cloves and fry in medium heat until it turns translucent. Add the tomatoes with a pinch of salt and cook in med-high heat until it turns mushy. Now add the ground masala with a cup or two of water and salt to taste. Allow it to boil and then simmer for 5 minutes. Add the tamarind extract and continue to simmer for 5 minutes. At this stage, check for salt and then drop the steamed balls slowly into the curry. Let it absorb the flavors of the curry for 5 minutes in low heat. If the curry is very watery, break one or two lentil balls with the ladle to thicken it.
Serve hot with steamed rice and enjoy!

Sending this droolworthy kulambu to the following events..Show me your HITS - Lentils & Legumes event by Sangeetha; Kalyani's Kitchen Chronicles - Only Vegan;