Paruppu Urundai Kuzhambu

Toor Dal - 1/2 cup

Chana Dal - 1 cup

Fennel Seeds - 1 tsp

Red Chilies - 6

Onion - 1 cup + 1 cup, diced

Green Chilies - 2, minced

Curry Leaves - chopped

Turmeric - 1 tsp + 1 tsp

Chili Powder - 1 tsp + 1 tsp

Fennel Powder - 1 tsp + 1 tsp

Sambar Powder - 1 tsp + 1 tsp

Salt

Oil - 1 tbsp.

Mustard Seeds - 1 tsp

Urad Dal - 1 tsp

Asafoetida - 1 tsp

Fenugreek Seeds - 1 tsp

Fennel Seeds - 1 tsp

Curry Leaves

Garlic - 2 cloves, sliced

Tomato - 1, diced

Tamarind Juice - 1 cup

Coconut - 1/2 cup, grated; ground to a coarse paste

Rinse and soak Toor Dal, Chana Dal, and Red Chilies in water for at least 3 hours. Place the ingredients in a blender and grind into a coarse paste.

In a bowl, combine the ground Dal with Onion, Green Chilies, Curry Leaves, Turmeric, Chili Powder, Fennel Powder, Sambar Powder, and the necessary Salt. Mix well, shape into small balls, and set aside.

Heat Oil in a medium pan.

Temper with Mustard Seeds, Urad Dal, Asafoetida, Fenugreek Seeds, Fennel Seeds, and Curry Leaves.

Add Garlic and sauté for 30 seconds.

Sauté Onion until it becomes translucent.

Add the Tomato and cook covered until they soften.

Season the mixture with Turmeric, Chili Powder, Fennel Powder, Sambar Powder, and the necessary Salt.

Once the raw aroma of the spices dissipates, add the Tamarind Juice and bring the gravy to a rolling boil.

Gently add the prepared balls and cook covered for 10 minutes.

Turn the balls over, add the Coconut paste, and cook covered for another 10 minutes.

Serve warm with Rice.