Paruppu Urundai Kuzhambu

Ingredients

• - 250g lentil dumplings in tamarind gravy
• - Lemon-sized tamarind
• - 2 tomatoes
• - 15 pearl onions
• - 3 tbsp sesame oil
• - 1 tsp mustard seeds
• - 1 tsp red chilli powder
• - 2 tsp coriander powder
• - 1/4 tsp turmeric
• - 1 sprig curry leaves
• - Salt to taste

Method

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. 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. Soak tamarind: Soak a lemon-sized tamarind in 1.5 cups warm water 15 minutes. Extract pulp and strain.
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. Add shallots and garlic: Add 10 sliced shallots and 5 garlic cloves. Fry 8 minutes until golden.
6. Add spice powders: Add 1.5 tsp red chilli powder, 1.5 tsp coriander powder and half tsp turmeric. Fry 2 minutes.
7. Add tamarind water: Pour tamarind water. Add salt and bring to a boil.
8. Simmer kuzhambu: Cook on medium heat 10-12 minutes until the sauce thickens.
9. Add lentil balls: Gently add the steamed lentil balls. Simmer on very low heat 5 minutes — handle gently to avoid breaking them.
10. Serve: Adjust salt. The lentil balls absorb the tamarind sauce beautifully. Serve with steamed rice.