Vazhaipoo Paruppu Urundai In Tangy Masala Curry

               Another experiment with Vazhaipoo, in the form of Paruppu Urundai in Tangy masala gravy or Puli Kuzhambu.To make the recipe interesting n catchy i named it so :) This tangy curry was prepared with freshly roasted and ground spices.While making this puli kuzhambu i faced a small problem..ie. unfortunately my mixie jar (glass) broken and my grinding part was half done :( Then i managed to grind the spices with my table top wet grinder, as the quantity was too little i found difficult to grind the spices to a smooth paste so i added  half onion and 1/2 tomato (roasted) and finally got a smooth paste.The addition of slightly roasted onion and tomato also gives a nice flavor n taste to the Kuzhambu. So plz don't miss that ...This tangy curry or kuzhambu can be made with or without any vegetables or pauppu urundais. This is so yummy and perfect with rice and idly n dosai. Including my kids we all liked it and i am drooling at the pictures while typing this post :)  the taste was so divine..believe me n try this puli Kuzhambu/tangy curry and enjoy with your family. Don't forget to add Appalams/Pappads as an accompaniment. Here's the recipe...



Ingredients
For Vazhaipoo Paruppu Urundai

1. Vazhaipoo      1 cup(cleaned and finely chopped)
2. Tuvar dal     1/4 cup
3. Chana dal     1/4 cup
4. Onion     1/2 mdeium(finely chopped)
5. Cilantro    2 tsp(finely chopped)
6. Dry red chillies     2 no.
7. Fennel seeds    1 tsp
8. Salt    to taste

Method

• Wash tuvar n chana dal and Soak both the dal together for 1-2 hours.
• Then drain completely and grind it to a little coarse paste along with dry red chilli and fennel seeds.
• Now transfer the ground paste to a bowl and add finely chopped vazhaipoo,onion n cilantro n salt.
• Mix everything well and make around 20 lemon sized balls and arrange it in a greased idly plate and steam it for 12-15 minutes.
• After that allow the vazhaipoo paruppu urundai to cool completely before adding it to the Tangy curry.

For Tangy Masala Curry/Puli Kuzhambu
Ingredients

1. Tamarind     1 small gooseberry size soaked in warm water for 20minutes
2. Onion    1 medium(finely chopped)
3. Garlic    6-7 cloves
4. Tomato   1 large(diced)
5. Jaggery    1/4 tsp or less
6. salt    to taste

To roast and Grind

1. Oil    1/4 tsp
2. Dry red chilli    6-7 no.s(adjust to taste)
3. Coriander seeds    2 tbsp
4. Chana dal     1and 1/2 tsp
5. Rice    1 tsp
6. Dry coconut  powder   3-4 tbsp(can use fresh shredded coco also)
7. Onion  1/2 medium
8. Tomato   1/2 medium

To Temper

1. Sesame oil    2 tbsp
2. Oil     1 and 1/2 tbsp
3. Mustard seeds    1/2 tsp
4. Methi seeds   1/2 tsp
5. Cumin seeds    1/4 tsp
6. Pepper corns   3-4 no.s
7. Hing powder    1/4 tsp
8. Dry red chilli   2 no.s(broken)
9. Curry leaves    1 sprig

Method

• Heat 1/4 tsp oil in a pan, and roast all the ingredients under the heading "To roast and grind"(spices,onion n tomato) separately and cool it for a while and grind to a smooth paste n keep aside.
• Extract the tamarind juice from the soaked tamarind and filter it n keep aside.
• Heat oil + sesame oil in a kadai, add the tempering ingredients (in the same order) one by one and wait till it splutter and then add finely chopped onions n garlic and saute till onion turns pink.
• Then add the diced tomato and saute for a minute(no mushy)
• After that add the ground masala paste and saute for 1-2 minutes and add the tamarind juice + enough water n salt ,stir everything well and bring the mixture to boil.
• Once it starts boiling add the powdered jaggery ,mix well and cook in medium heat for 1-2 minutes.
• Now add the steamed Vazhaipoo Paruppu Urundai and gently mix well and cook covered for 5 minutes or till oil shows on top.
• Thats it...Delicious Tangy Masala curry with Vazhaipoo Paruppu Urundai is ready to serve hot..

Lunch menu-Rice,Vazhaipoo Urundai tangy curry,garlic roasted beets,cabbage poriyal n Appalam

Notes:
Instead of finely chopped large onions you can also use 12-15 shallots/pearl onions .
The above mentioned spices level will yield a mild spicy curry only so plz adjust the chilli n other spices to your taste n quantity you make.
with above mentioned paruppu urundai qty it will yield about 20 medium sized urundais...i added only 10 urundai and used the remaining to make Spinach usili.:)
The pictures n steps will looks like more difficult job but its worth to try n enjoy such a delicious, healthy Tangy masala curry.