I have already posted a Paruppu urundai kuzhambu recipe long back. There are several methods of making this kuzhambu, you can steam the lentil balls and add it into the gravy, or directly add it in the gravy or deep fry the lentil balls and add it in the gravy. Either way it tastes so good! This recipe is inspired from this blog. :)
For the pakoda
Dried split yellow peas/Vadai paruppu-1/4cup
Red chilly-5(adjust to your taste)
Chopped cilantro and curry leaves-few
Oil to deep fry
For the Gravy
Coconut paste-2 tablespoons
Few curry leaves and cilantro -to garnish
Wash and soak the yellow peas dal/vadai paruppu for 2 hours. Grind it along with red chillies-fennel seeds and enough salt.
Add in the chopped onion-cilantro,curry leaves, mix it well.
Heat oil in a kadai to deep fry the pakodas.
Once the oil is hot enough, pinch small pakodas and deep fry them. You should not cook the pakodas all the way till they turn golden brown, but take them out when they are 3/4th done.
Now lets move on to the gravy. Chop the onions and tomatoes into big chunks. Slit the green chilly. Heat some oil in a pan, add the mustard seeds, let them pop-up.
Then add the bay leaf, followed by the curry leaves, onion-green chilly and tomato.
Serve the pakoda kuzhambu with white rice, and your favorite side dish and rasam.
Here I have served it with spicy potato fry.