Paruppu Urundai Kuzhambu

Method

1. 1

   Make lentil balls: Soak half cup chana dal 2 hours. Grind coarsely with 2 dried red chillies, a pinch of asafoetida and salt — not smooth, keep texture. Shape into small marble-sized balls.

2. 2

   Steam the lentil balls: Steam the shaped balls in an idli steamer or on a plate over boiling water for 10 minutes until firm and cooked through.

3. 3

   Soak tamarind: Soak a lemon-sized tamarind in 1.5 cups warm water 15 minutes. Extract pulp and strain.

4. 4

   Heat sesame oil: Heat 3 tbsp sesame oil. Add 1 tsp mustard seeds — when they pop add 1 sprig curry leaves and a pinch of fenugreek seeds.

5. 5

   Add shallots and garlic: Add 10 sliced shallots and 5 garlic cloves. Fry 8 minutes until golden.

6. 6

   Add spice powders: Add 1.5 tsp red chilli powder, 1.5 tsp coriander powder and half tsp turmeric. Fry 2 minutes.

7. 7

   Add tamarind water: Pour tamarind water. Add salt and bring to a boil.

8. 8

   Simmer kuzhambu: Cook on medium heat 10-12 minutes until the sauce thickens.

9. 9

   Add lentil balls: Gently add the steamed lentil balls. Simmer on very low heat 5 minutes — handle gently to avoid breaking them.

10. 10

    Serve: Adjust salt. The lentil balls absorb the tamarind sauce beautifully. Serve with steamed rice.