Decided to get in making paruppu urundai kuzhambu. Not too difficult.
Toor Dhall soaked for about a little over an hour along with dried chili.
Then comes the tricky blending part. Decided to see if my vita-mix blender would do the
Added asafetida (hing) salt curry leaves. It took a while blending it since you don't want
to add water. Key is slow and pulse speed.Made into little key-lime sized balls.
The gravy side was pretty straight forward.
Light tamarind water set aside.
Mustard seeds fenugreek a pinch of cumin kadalai parrupu added to gingerly oil.
Got them spluttering. Now added sambhar powder about a tablespoon to the oil.
Aroma gets going now.. Now added tamarind water and added more water with a small
Bringing it to a full boil. Salt and Hing added.
The BIG test........ to drop the urundais without it breaking up.
It worked. None broke apart.
Tip: let it boil till it cooks without any assistance from the cook. When cooked it will float
to the top.