1/4 cup yellow lentils
1/4 cup Bengal gram
1/2 cup shallots
2 green chilies
8 cloves of garlic
A sprig of curry leaves
1/2 tsp fennel seeds
1 tbsp shredded coconut
1/2 cup thin coconut milk
A lemon size tamarind
1 1/2 tbsp mixed chilly powder or kuzhambu powder
1/2 tsp mustard seeds
1 1/4 tsp sea salt
Rinse and soak Bengal gram and yellow lentils together for 2 hours.
Chop shallots and garlic pods.
Soak tamarind and extract pulp.
Grind soaked lentils with fennel seeds, green chilies and 1/2 tsp salt to a coarse paste.
Add half of the chopped shallots and garlic to the ground mixture.
Also add the curry leaves and shredded coconut and mix well.
Make small balls from this mixture, arrange in idly plate and steam cook.
Heat oil in a pan. add mustard seeds, fennel seeds and let it splutter.
Add the remaining shallots, garlic and curry leaves; saute till golden brown.
Add tamarind extract, chilly powder, 3/4 tsp salt and bring to boil.
Cook until gravy thickens, then add the steamed balls.
Add coconut milk; stir and bring to boil; remove from heat.
Tasty paruppu urundai kuzhambu is ready.