Parruppu Urundai Sambar

Ingredients:

Toor Dhal	¼ cup
Channa Dhal	¾ cup
Whole Red Chilli	6
Tamarind Juice	1 cup
Sambar Powder	1 Tbs
Mustard	1 Tsp
Curry Leaf	5
Salt	As Needed
Oil	2 Tsp
Asafoetida	¼ Tsp

Method:

• Soak the toor dhal and channa dhal for 1 hour. 
• Grind the soaked dhal along with the red chilli and required salt to a fine paste.
• In a pan add the oil, then add the dhal paste. Fry it for 5 mins so that the excess water is been absorbed and able to make small balls out of it.
• Remove it from the heat and make small balls as shown above. Keep aside.
• In a pan  add oil, then add the mustard seeds and allow it to splutter. Then add the curry leaf and asafoetida.
• Add the tamarind juice, sambar powder and salt(as needed for the sambar alone)
• Then add the dhal balls and close the lid. Allow it to cook for 15 - 20 mins. Add water if needed.(Make sure that dhal balls are cooked)
• Once its done remove it from the heat and garnish with coriander leaves. Serve hot. 

Serves - 4

This is an authentic Brahmin dish.