Paruppu Urundai Mor Kuzhambu Recipe

Ingredients:
For Urandai
1 cup red gram dal
2 tbsp rice
2 red chillies
2 green chillies
2 sprigs curry leaves
a small piece of asafoetida
salt to taste

For Kuzhambu (Grind to paste)
1 tsp bengal gram dal
1/2 tsp red gram dal
1/2 tsp cumin seeds
1/2 tsp rice
1/2 inch piece ginger
3-4 green chillies
4 tbsp grated coconut

To the paste, add
2 cups sour butter milk
1 tbsp chopped corinader
1 - 1 1/2 tsp chilly powder
salt to taste

Seasoning
2 tsp gingely oil
1/2 tsp mustard seeds
1 -2 red chillies (broken)
2 sprigs curry leaves

Method:
For Urandai
1. Wash and soak dal and rice for 1 - 11/2 hours, strain the water. Add all the ingredients on left hand side (except those of seasoning) and grind dal to a rough batter.
2. Make lemon size balls of the batter. If necessary dust your hand with rice flour while making the balls. Steam cook these balls in a pressure cooker, without putting on the weight for 8-10 min or till the balls have become hard. Remove from cooker, set aside.
3. Churn butter milk with 1 1/2 -2 cups water adding ground paste, salt, chilly powder and coriander leaves; set to boil.
4. When it is boiling, add steamed balls gradually 2, 3 at a time. otherwise they may break and get mixed up. When all the balls have been added, boil the kuzhambu for 2-3 min more all on low heat.
5. Remove from fire, add chopped coriander, season in oil the ingredients given (in that order) add to kuzhambu and mix.

Serve with rice and roasted vegetables.