Paruppu Urundai (Nuchina Unde)

Ingredients

Thoovar dal        2 cups
Channa dal         2 tbs
Red chillies         4
Jeera                     tsps
Grated coconut    2 tbs
Salt to taste

For seasoning
Oil                      1 tbs
Hing                    1/2 tsp
Mustard seeds     1 tsp

Curry leaves        few

Preparation

Soak thoovar dal in water for 2 hours.Wash the dal and drain out the water completely.Blend it in a mixie adding red chillies,jeera and hing and grind to a coarse paste as you would do for vada.Add required amt of salt, 2 tbs of fresh grated coconut with bits of curry leaves to the paste.Mix well and make lemon sized balls. Steam them in idly steamer or in pressure cooker (without the weight).Keep aside.Now heat the pan with1 tbs of oil fry mustard seeds,cumin seeds and curry leaves.Add the turmeric powder,tamarind juice,sambar powder,salt and mix well and let it boil for a while till the raw smell of the tamarind goes.Add the steamed dal balls into this gravy and cover the pan and let it cook  on a slow flame.Transfer it to a serving dish.Garnish with coriander leaves.Now the Paruppu Urundai or Nuchina Unde is ready.

Variation

This can be served with Mor kuzambu or Majjege Huli