Prep Time : 15 mins For the Paruppu Urundai Tur dal – 1/2 cup Red chillies – 3-4 Asafoetida/hing – a pinch Oil -3 tsp Mustard seeds – 1 tsp Onion – 1 medium size finely chopped Green chilli – 1 finely chopped Sombu/fennel seeds – 1/4 tsp (optional) Grated coconut – 3 tbsp Rice flour -1/2 tsp Salt needed for the balls For the Kuzhambu Tamarind – Small Lemon sized ball Sesame seed oil – 4 tbsp Mustard – 1 tsp Fenugreek seeds – 1/2 tsp Red chilli – 1 Tur dal – 1/2 tsp Channa dal – 1/2 tsp Hing/asafoetida -1/4 tsp Sambar Powder – 2 tbsp Curry leaves – little
Method to prepare Kulambu
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