Urundai Kozhambu (Lentil Balls in Tamil Curry) 

Ingredients

Lentil balls 

1. 1/4 cup thuvaram paruppu soaked in water for 1 hour
2. 1/4 cup kadala paruppu soaked in water for 1 hour
3. 1 tsp sombu 
4. 3 dried red chillies or cayenne 
5. 2 tsp oil 
6. 1 small onions finely chopped
7. a bunch of cilantro 
8. salt 

Grind the first four ingredients in to a rough paste. Add the onions, cilantro,  and salt and make them in to small 2 inch size balls. 

Reserve one of these for the gravy

Steam them in a pressure cooker for 12 minutes in a lightly oiled plate.

Kozhambu

1. 1 tsp mustard seeds 
2. 1 tsp jeera 
3. 1 tsp sombu
4. 5 - 10 small onions finely chopped 
5. 5- 7 garlic pods sliced 
6. 1 tomato
7. 1/2 tsp turmeric
8. 2 tsp coriander powder
9. 2 tsp chilli powder 
10. 1 tomato 
11. 2 tsp tamarind paste
12. coconut cream 1/2 - 1 cup 
13. 20 curry leaves 
14. good pinch asafoetida 
15. 1/2 lemon juice 
16. 3 tbsp oil 

Heat oil in a skillet. Add mustard, cumin and sombu and roast until they crackle. Add curry leaves, asafoetida, garlic and roast for a minute. Add the onions and cook till caramelized for 7 min. Add the spices and roast for 30 seconds. 

Now add the chopped tomato and cook until mushy. Now add the reserved lentil mixture. Add 2 cups water and the tamarind paste and cook for 10 min. Oil should float on the top. Now add the coconut cream and cook for 4 - 5 min. Add the lentil balls and cook for another 4 min. Finish with curry leaves and a good squeeze of lemon juice.

Serve warm with rice and ghee.