Paruppu Urundai Kuzhambu

Kuzhambu:

In a pan, add 1 to 2 tbsp oil. Add mustard, channa dhal, thoor dhal, 4 to 5 red chilis, fenugreek seeds, pinch of asafetida, 1 to 2 tbsp sambar powder, curry leaves then thick pulp of tamarind extract. Once it boils, it should take 15 to 20 mins, now add salt as needed.

Paruppu Urundai:

1 cup thuvaram paruppu, soak it for 2 hrs. Add red chilies as needed and salt and add this soaked dhal (with less water) in a blender and grind it coarsely. Add onions and tomatoes finely chopped to this and keep it aside. 

In a pan, splutter mustard seeds, urud dhal, and then add slit green chilis, followed by finely chopped onions. Once its sautéed well, then add the paruppu made above to this. Mix one tsp of rice flour, add a very little water just to knead it. Make small, tough, round balls out of this dough. 

Now 5 mins before the kuzambu is done, add these balls slowly into it. The balls slowly will come up to the surface when its cooked. Then boil for another 5 mins and then the kuzhambu is done. 

Take the balls out of the kuzhambu and keep it separately. Right before serving, add them back to the kuzhambu as it will dissolve in the kuzhambu if you leave it completely immersed. 

Note: For 1 cup paruppu, you will get around 8 balls.