Paruppu urundai kuzhambu [ dal koftas ]

Ingredients:

• Tuar dal - 1 cup
• Green chillies - 2 to 3
• Red dry chillies - - 2
• Salt - as per taste
• Rice flour - 1 tsp
• Coconut oil - 1 sp
• Asafoetida - a pinch
• Tamarind paste - 1 tbls. sp
• Turmeric powder - 1/2 sp
• Red chillie powder or
• sambhar powder - 1 1/ 2 sp

For seasoning:

• Coconut oil - 2 table spoon
• Mustard seeds - 1 sp
• Curry leaves - little

Method:
Wash and soak tuar dal in water for half an hour. Wash again and grind with green chillies, red chillies, salt, asafoetida to a fine paste. Mix rice flour, 1 sp of coconut oil  to that and make into round balls and keep aside. Then take one deep bottom vessel and place on the gas. Heat oil in vessel add mustard seeds, bits of curry leaves and saute till mustard seeds crackles, pour some water to that, add tamarind paste, salt, turmeric powder ,red chillie powder, and allow to boil. When the kuzhambu boils well, dip these dal koftas gently. Boil for 10 mints in low flame. When the urundais get boiled and begins to float, the kuzhambu gets ready. The kuahambu can be slightly watery as these urundais thickens the dish. A portion of these urundais [ 2 to 3 ] can also be mashed and added for thickening. Serve with hot rice and other accompaniment like curry, kootu, olan etc.