Parapu Urandai Kozhambu

Ingredients:

Tamarind: ~25 grams

Toor Dhal: ~150 grams

Bengal Gram: ~150 grams

Red Chilli: 4–5, or as appropriate according to taste

Fenugreek: ~ 1 tsp

Asafetida: A small amount

Sambar powder: ~2 tsp

Jaaggery: A small amount

Salt: As appropriate

Mustard: 1 tsp

Oil for frying

Method:

Soak Toor Dhal and Bengal Gram in water for ~1–2 hours. Drain the water. Grind coarsely the soaked pulses, red chilli, asafetida, and approx. half tsp of salt. Make small balls of this mixture and steam boil them.

Soak tamarind in ~250 ml water. Get tamarind extract. In this add sambar powder, salt, asafetida, salt and jaggery. To this, add a thadka of mustard and fenugreek. Allow the mixture to boil. Add the cooked dhal balls to this. Garnish with coriander leaves for better taste.