Ingredients:
For the Urundai (balls)
½ Cup Toor Dal
To grind:
½ tsp Asafoetida
Salt – to taste
3 Red chillies
¼ tsp Turmeric
For tempering:
¼ tsp Mustard
3 tsp Grated coconut
½ tsp Urad Dal
Curry leaves and coriander to taste
For the Sambar:
2 tsp Corriander seeds
2 tsp Channa dal
¼ tsp Fenugreek seeds
5 Red chillies
½ tsp Asafoetida
¾ tsp Oil
Tamarind, a small ball (soak it in water)
Method:
For the Urundai:
- Soak the Toor Daal for an hour.
- Add the soaked Toor Daal in a mixer and grind it to a fine paste along with Turmeric, salt and Asafoetida.
- To a Kadai, add oil, mustard and Urad Dal. Add this to the ground mixture and mix it well along with grated coconut, curry leaves and coriander. Keep this paste aside.
For the Sambar:
- In a kadai, add oil. Once the oil is heated, add coriander seeds, Channa Dal, Fenugreek seeds, red chillies and asafoetida.
- Add required water and grind it into a fine, thick paste.
- In a vessel, add tamarind water, salt and turmeric.
- Allow it to boil until the raw smell of tamarind water fades.
- Add the fine paste and keep stirring to avoid lumps for about 5 minutes.
- Add tempered mustard to the Sambar
Mixing:
- Take the Urundai paste and make small balls out of it.
- While the Sambar simmers, add these balls one by one.
- Do not add them all together. Add one ball and once that floats above add another.
- Simmer for a while until all the balls float up.
- Let it simmer for another 5 minutes and the sambar is ready.