Parupu urundai kozhambu

Instructions: For the Urundai: Soak the toor daal for approximately 3 hours. Check if the dal is soft, Take the Dry Red Chillies, Sombu (Saunf / Fennel Seeds), Jeera, and Salt in a mixer jar. Grind until smooth. Then, add the soaked dal and grind to a coarse paste.

Add the other ingredients into the ground mixture and mix well. Check for salt. Divide into even sized marbles and shape them into balls with a light hand. Deep fry in hot oil until golden or steam cook for 10 to 15 minutes. Keep aside.

For the Kuzhambu: Heat oil and splutter the mustard, jeera and sombhu. Drop in the curry leaves and stir. Now add in the onions and garlic. Stir fry over a high flame for a few minutes. Then add in the chopped tomatoes and saute for a minute. Add tamarind water.

Close the lid, add the masala paste and simmer further. Gently drop in the fried (OR) steamed Urundai (one by one) into the Kuzhambu. Simmer for about 10 minutes.

By this time, the Urundai should have absorbed the flavours and taste; and it should have thickened. If the gravy is too thick, add some boiling hot water to get the required consistency. Garnish with finely chopped coriander leaves ! Serve hot with steamed rice.