Paruppu Urundai Kuzhambu or Dhal Balls in Gravy:

You Will Need,

Channa dhal - 1 cup
Toor dhal - 1 cup
Red chillies - 6
Green chilly - 1
Onion - 1
Garlic - 5 pods
Grated coconut - 4 tsp
Tamarind extract - 1 cup
Sambhar powder - 1 tsp
Saunf - 2 tsp
Mustard - 1 tsp
Laung or krambhu - 2
Asafoetida - 2 pinches
Curry leaves - 1 sprig
Oil - 2 tsp

Method:

Soak both the dhals and red chillies together for 2 hrs. coarsly grind the dhals along with the red chillies,1 tsp saunf, 1 tsp coconut, adding very little water and salt. Now add half of the finely chopped onion, chopped green chillies, curry leaves and mix well. The dough should not be watery and so smooth. Make small balls out of the dough and steam till done. The balls will look like this before steaming,


I microwaved the balls without covering for 6 minutes in high power.

For the gravy,

Heat oil in a wide and deep bottomed vessel, saute mustard, saunf,krambhu, curry leaves, the remaining onion and chopped garlic. Add 1 tsp sambhar powder, a lil salt for the gravy and saute for 2 more minutes.Now add the tamarind extract and asafoetida. when it boils add the steamed dhal balls one by one. add some more water if needed.
Grind the remaining coconut finely and pour jus 2 minutes before putting off the flame.
Garnish with coriander leaves.

This goes well with Rice,idly , dosai and chapathi.