Urundai Kuzhambu (Masala Version)

                                I like Urundai Kuzhambu alot, my mom and my family members make it with tamarind extract and coconut paste, somewhat similar to our muttai kulambhu (Egg curry) or kara kuzhambu.
I have never heard of urundai kuzhambu without tamarind extract, last week in  TV show, Chef Damu has done this Urundai kuzhambhu without tamarind so, that version is here. That's the reason I have also coated as Masala Version in the title.
It taste like Non Veg Gravy as it contains more spices like mint, ginger, garlic and so on.

Ingredients:

For Paruppu Urundai:
Channa dal - 1 cup
Red chilly - 2
Curry leaves  - few
Salt to taste
oil to shallow fry.

For Kuzhambu (Gravy):
Cinnamon - 1
Elachi - 1
Bay leaf - 1
Cloves - 2
onion  - 2 nos
tomatoes - 1 (Grind it)
Ginger garlic paste  - 2 tsp
Mint leaves - 1 hand full
curry leaves - few
Chilly powder - 1 tsp
coriander powder -  3 tsp
Coconut - 1/2 cup
Turmeric powder - 1/4 tsp

First grind channa dal, redchilly and curry leaves with salt to Vadai consitensy and round it to ball shape and just shallow fry.
Fry it just 1/2 way do not deep fry it. Now keep it aside.

Grind Coconut and curry leaves and keep it aside
Keed the tomato puree and gingergarlic paste ready

Chop the onion and clean mint leaves and keep it aside.

Now heat a pan with oil and add the spices like cinnamon,Elachi, Bay leaves, cloves allow to crack.
Add Ginger garlic paste and sauté till brown and now add the onion and mint.
Once it is fried to brown add tomatoes and cook until it get mashed.
Now add chilly, turmeric and coriander powder and salt to taste.
Allow to boil and now add the coconut paste.
Once the raw smell goes simmer the stove and add the shallow fried dal balls.
Keep it for 5 mins so that the balls get cooked completely.
Now serve it with rice or Idli, Dosai.

Also I am sending this to Side Dish Mela @ Cooking 4 All Seasons