ToorDal Balls Curry

Ingredients

For Toor balls(Paruppu urundai):
1. Toor dal - 2 cups (Soaked in water for 2hrs) Toor dal
2. Onions - 2 (Finely chopped)
3. Garlic - 4 cloves (Finely chopped)
4. Fennel seeds powder - 2 tsp Fennel
5. Turmeric powder - 1 tsp Turmeric powder
6. Red chilly powder - 2 tsp chilly powder
7. Salt - as per taste
8. Curry leaves - 2 stigs Curry leaves
For Curry (Kulambu):
1. Tamarind juice - 1/2 cup Tamarind
2. Turmeric powder - 1 tsp
3. Coriander powder - 4 tsp
4. Red chilly powder - 3 tsp
5. Salt - as per taste
6. Onion - 1 (Finely chopped)
7. Tomato - 1 (Finely chopped)
8. Garlic cloves - 4 (Finely chopped)
9. Fenugreek seeds/Methi - 1 tsp Fenugreek
10. Curry leaves - 1 stig stig
11. Oil for frying
12. Gingerly oil - 3 tsps (Optional)
13. Cilantro for garnish
To grind:
1. Grated coconut - 1/2 cup
2. Fennel seeds - 1 tsp

How to make ToorDal Balls Curry
1. Grind the coconut and fennel seeds in to a fine paste.
2. In the tamarind juice, add red chilly powder, turmeric powder, coriander powder, salt and the coconut paste. Mix well and keep aside.
3. Drain the water and grind the soaked toor dal slightly.
4. Add all the ingredients given for toorballs(paruppu urundai) and mix well. Make into balls and cook on steam.
5. Heat oil in kadai, add the fenugreek seeds, wait till it turns light brown and splatter.
6. Add the onions, garlic, curry leaves and saute till transparent. Add the tomato, saute for 2mins.
7. Now add the already mixed tamarind juice and let it to boil. Adjust salt.
8. Boil till the curry consistency is reached.
9. Finally add the steamed balls and gingerly oil. Garnish with cilantro.