Paruppu Urundai Kozhambu

🔥 Prep

• Rinse 100 g Toor Dal and 50 g Chana Dal thoroughly; soak together in water for 2 hours.
• Drain the soaked dals completely (reserve no water) and grind to a coarse, thick batter using a mixer/grinder without adding excess water; add 1 tsp Salt (from the total 1.5 tsp) while grinding.
• Mix 1.5 tbsp Tamarind Paste with 300 ml Water (from the total 500 ml) to extract tamarind juice; strain and set aside.
• Finely chop 1 pc Onion and 1 pc Tomato.
• Measure out 2 tbsp Sambar Powder, 1 tsp Mustard Seeds, 0.5 tsp Fenugreek Seeds, 3 tbsp Sesame Oil, and remaining 0.5 tsp Salt.
• Grease idli plates or a steamer tray lightly with 0.5 tbsp Sesame Oil (from the total 3 tbsp).

🔥 Cook

• 1. Pour the ground lentil batter into the greased idli plates; steam in a steamer or pressure cooker (without whistle) over medium-high heat for 10–12 minutes until a toothpick inserted comes out clean.
• 2. Remove steamed dumplings (urundai) and let them cool slightly; keep aside.
• 3. Heat remaining 2.5 tbsp Sesame Oil in a heavy-bottomed kadai or clay pot over medium heat until shimmering.
• 4. Add 1 tsp Mustard Seeds and 0.5 tsp Fenugreek Seeds; let them splutter for 30 seconds.
• 5. Add the chopped 1 pc Onion; sauté for 3–4 minutes until translucent and golden at edges.
• 6. Add the chopped 1 pc Tomato; cook for 2–3 minutes until mushy and oil separates slightly.
• 7. Reduce heat to low; stir in 2 tbsp Sambar Powder and roast for 30 seconds until fragrant, ensuring it does not burn.
• 8. Pour in the prepared tamarind juice (300 ml); add remaining 0.5 tsp Salt and the remaining 200 ml Water; increase heat to medium-high and bring to a rolling boil.
• 9. Once boiling, reduce heat to medium and simmer the gravy for 10 minutes until the raw tamarind smell disappears and the gravy thickens slightly.
• 10. Gently drop the steamed lentil dumplings into the simmering gravy; cover and cook over low heat for 5–7 minutes allowing dumplings to absorb flavors.
• 11. Turn off heat; let the kozhambu rest covered for 5 minutes before serving.

🔥 Serve

• Serve hot in a deep bowl with a generous ladle of gravy and 2–3 dumplings per portion.
• Accompany with steamed white rice, a drizzle of sesame oil or ghee, and a side of roasted papad or vegetable poriyal (stir-fry).
• Pair with a dollop of thick curd or buttermilk to balance the tangy heat.