Ingredients

• 1 cup - tur dal
• 2 - red chillies
• A little salt and hing powder
• 1 cup - tamarind juice
• 2 tsps - sambar powder
• A pinch of haldi powder
• For Tadka:
• 1 tsp - oil
• 1 tsp each - mustard and methi seeds

How to Make Paruppu Urundai Kozambu

• Soak dal in water for half an hour. Wash and drain.
• Now coarsely grind it with red chillies, salt and hing powder and steam it in a plate for 20 minutes. Cool.
• Now boil the tamarind juice with sambar powder, 1 tsp salt, and haldi powder for 20 minutes.
• When the steamed dal is cool, make lime-sized balls and put it in the sambar.
• Cook on low heat for 5 minutes. Then remove from heat.
• In a small kadai, heat oil and add the mustard and methi seeds.
• When they splutter, add it to the sambar.