Paruppu Urundai Kozhambu
Ingredients:
- Toor dal 1 cup
- asafoetida a pinch
- red chillies 4
- sambar powder
- tamarind lemon size
- salt to taste
- mustard 1 tsp
Method:
Soak toor dal for 2 hours. Grind the dal along with red chillies, asafoetida and 1/2 tsp salt without adding water to a fine paste. Heat oil in a pan and add mustard seeds. When mustard crackles add the ground paste and fry for 2 minutes. When warm make small balls
out of this paste. Soak tamarind in 3 cups of water and squeeze out the tamarind, retaining the tamarind and water solution. Boil this solution in a big vessel after adding sambar powder, rest of the salt and turmeric powder. When the solution is boiling add the small balls
one by one. The balls should be cold. Let the balls cook in the solution for 5 minutes. It will come up when they are cooked. Add the next ball. After adding the dal balls do not stir. When all the dal balls are added, season the sambar with fried mustard seeds and serve hot.