Parrupu Urundai Kuzhambu

Ingredients:
Toor Dhal – 1 cup
onion- 1/2 (finely chopped)
Sambar Powder – 1 tsp
corriander leaves- 3 tbsp
Salt – 2 teaspoon

Mustard – 1 teaspoon
urad dal -1/4 tsp
small onions – 10 chopped finely
tomato- 1 small
Curry leaves – few
tamarind- 2 spoons
sambar powder- 1 heaped tbsp
coconut- 1/4 cup(grind to a paste)

Preparation:
Soak toor dal in water for about 2 hours. Wash the dal and drain out the water completely. Put it in a mixie and grind to a thick coarse paste (as you do for vadai). Add ½ teaspoon salt, sambar powder, a pinch of turmeric powder, chopped onions, one tablespoon coconut gratings and few curry leaves chopped to the dal paste. Mix well. Make a small lemon size balls. Set aside.
Heat oil in kadai and splutter mustard seeds, urad dal. Then add onions and curry leaves. After sometime add tomatoes and fry till soft. Add the tamarind paste and sambar powder. Add 3 cups water. Bring to boil. When it starts boiling, add two to three dhal balls and reduce to heat to medium. Allow to boil. When it starts boiling again, then add three more balls. Again wait for the Kuzhambu to start boiling. Add three more balls and finish all the balls like this. Once you finished all the dal urundais, gently turn them with a spoon. Keep the flame to low. Add ground coconut to the boiling kuzhambu.