Paruppu Urundai Kuzhambu

Ingredients :

Toor/Tur dal - 1/2 cup
Red chillies - 3-4
Asafoetida/hing - a pinch
Mustard seeds - 1 tsp
Onion - 1 finely chopped
Green chilli - 1 finely chopped
Sombu/fennel seeds - 1/4 tsp (optional)
Grated coconut - 1/4 cup
Rice flour -1/2 tsp
Tamarind - Lemon sized ball
( Soak it in 3 1/4 cup of warm water for 20 minutes. Extract juice and throw away the pulp)
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 - 3 tbsp
Curry leaves - little
Sesame seed oil - 4 tbspSalt needed for the balls
Preparation Method :

Soak toor dal for 2 hours.Drain the water completely and grind it with red chilli, salt and hing into a coarse paste. Do not add water.Now heat a tbsp of oil in a kadai , add mustard seeds and fennel seeds, when mustard splutters, add finely chopped onion and green chilli. Saute for a few minutes and then add the grounded dal. Cook till it changes colour. Remove from flame. The dal will not stick to the pan if you be a little generous in adding oil.Add grated coconut and rice flour to the above. Mix well and make small balls. Keep it aside.Heat sesame seed oil in a heavy bottomed kadai/pan, add mustards seeds, when it splutters, add fenugreek, tur dal, channa dal, red chilli, hing and curry leaves.When dal turns golden brown, add tamarind extract, sambar powder and salt needed.When it starts boiling, add 3 balls, when it gets cooked, it will floats on the top, add three more and wait for it to float on the top. Like that add all the dal balls or paruppu urudai. (two or three at a time).Simmer the kulambu and cook till oil floats on the top.