Paruppu urundai kulambu /kola kulambu is the recipe that I was planning to try for a long time and finally prepared it today. This kulambu can be had with hot rice without any side dish. The exotic flavour of dal will not allow to stop with one kola.
- Toor dal – 1/2 cup
- Masoor dal – 1 /2 cup
- Small onions – 10
- Coconut – 5 tsp
- Tumeric powder – 1/4 tsp
- Sambar powder – 1 tsp
- Red chilli – 4
- Jeera – 1 tsp
- Garlic – 5
- Tomatoes – 1
- Oil – 2 tsp
- Tamarind extract – 1/2 cup
- Salt – as required
- Soak Toor dal and masoor dal in water for two hours.
- Grind Coconut and two onions together as a paste.
1.Grind Jeera, red chilli, Coconut coarsely and add dal to this and grind again coarsely.
2.Transfer the mixture into a bowl and add some onion, Salt and coriander.
3.Mix it well and make small balls.
4.Place the balls in idly cooker plate and steam for 10 minutes.
5.Heat oil in a kadai, add mustard, Jeera and when they splutter add onion and garlic.
6.Saute until it turns colour and add tomatoes to it and cook until raw smell goes.
7.Add tamarind extract, turmeric and sambar powder.
8.Bring to boil and add Coconut paste. When they become thick add balls slowly.
9.After adding balls keep the flame in sim and cook for 5-10 minutes.
10.Check for salt and add if required. Finally add coriander leaves.
- Chana dal can also be added to make kola balls.
- Steaming the balls are optional. Can be directly dropped into the gravy if you are sure of firmness of balls.