How to prepare Chana dal balls gravy (Parupu urundai kuzhambu)

Chana dal balls gravy or parupu urundai kuzhambu is prepared with chana dal mixing with some ingredients to make the balls and adding to the gravy. It is very tasty recipe. Chana dal is one of the healthy dal. It is a spicy gravy and my mother-in-law likes very much. It is goes with rice, chapathi.  Let's see how we can prepare the tasty Chana dal balls gravy.

Basic information :

Soaking time	:	1 Hr
Preparation time	:	15 Mins
Cooking time	:	20 Mins
Serve for	:	5 Persons

Ingredients :
For balls

Chana dal	:	1 Cup
Fennel seeds	:	2 Tsp
Garlic	:	5 Nos
Red chilly	:	6 Nos
Chopped onion	:	1/2 Cup
Curry leaves	:	Few
Coconut pieces	:	1/2 Cup
Salt	:	As per taste

For gravy

Mustard	:	1/4 Tsp
Cumin seeds	:	1/4 Tsp
Dry methy	:	1/4 Tsp
Garlic	:	4 Nos
Chopped onion	:	1/2 Cup
Green chilly	:	1 No
Curry leaves	:	Few
Tomato	:	1 No
Turmeric powder	:	1/4 Tsp
Chilly powder	:	1 Tsp
Coriander powder	:	2 Tsp
Tamarind juice	:	1 Cup
Salt	:	As per taste

grind for gravy

Coconut pieces	:	1/2 Cup
Sambar onion	:	3 Nos
Garlic	:	3 Nos

Method :

Soak chana dal for 1 hour.

Add fennel seeds, garlic, red chilly, curry leaves, salt with the soaked chana dal and grind as a smooth paste. Add chopped onion, coconut pieces and mix with the chana paste and make balls in lemon size.

Make coconut paste with the grind for gravy ingredients. Heat oil in a kadai, add mustard, dry methi, cumin seeds. Add onion, garlic green chilly, curry leaves and fry. Add tomatoes and fry well.

Add ground paste, tamarind juice, masala powders, salt and mix well. Add water to make the gravy watery.

When the gravy started boiling, add the chana dal balls one by one slowly and close the kadai.

After some time, turn the balls slowly without braking it. By this time, the gravy becomes thick. Keep the gravy in low flame till the oil comes out and transfer to the serving dish and serve hot.

Everyone try this tasty gravy and please post your valuable comments...