Paruppu urundai kuzhambu

Paruppu urundai kuzhambu (thoor dhal balls sambar)

Ingredients For preparing balls

Bengal gram (kadalai paruppu) - 1/2 cup
Thoor dhal (thuvaram paruppu) - 1/2 cup
Red chilly - 4
Salt
Asafoetida
Gingely oil- 1 tablespoon

Method

Soak bengal gram, thoor dhal and chilly in water for an hour.

Drain the water.

Add salt, asafoetida powder and grind them coarsely.

Keep this ready for preparing balls

Ingredients for Kuzhambu

Bengal gram (kadalai paruppu) - 1 tablespoon
Urid dhal (ulutham paruppu) - 1 tablespoon
Mustard
Asafoetida powder
Kuzhambu podi - 2 tablespoon
Gingely oil - 4 tablespoon
Red chilly - 4
Tamarind (puli) - size of a lemon
Salt

Method

Soak tamarind in hot water. Squeeze the tamarind water (4 times). Add tamarind squeezed water and salt. Add kuzhambu podi.
Allow it to boil for 5 minutes. Make balls from the grinded mixture. Drop the balls one by one slowly. Simmer the stove. Balls will begin to float on boiling. Switch off the stove.

In a pan add gingely oil. Add mustard. Add fenugreek and asfoetia. Add some curry leaves. Add this thalipu to the urundai kuzhambu.