Paruppu urundai mor kuzhambu (steamed lentil balls in yogurt gravy)

Ingredients

1) For Paruppu Urundai :

• Toor Dal -- 2 cups
• Hing -- 1/2 Teaspoon
• Green Chili -- 4 to 5
• Red Chili -- 3 to 5
• Salt -- 1 to 1 1/2 teaspoons
• Soak 2 cups toor dal
• Oil - 2 Teaspoons
• Mustard - 1 Teaspoon
• Curry Leaves -- 2 strands

2) For Mor Kuzhambu... (Nagini Style) :

• You need about 4 to 5 cups of the kuzhambu for the 20 balls to float.
• Yogurt -- 3 to 3 1/2 cups
• Red Chili - 3
• Fenugreek - 3/4 th teaspoon
• Coconut - 1/4 cup

3) For Paruppu Urundai Rasam :

• Tamarind -- about half a table spoon of raw tamarind
• water - 2 cups
• Rasam Powder - 1 teaspoon
• Turmeric Powder - 1/2 teaspoon
• Hing - 1/4 teaspoon
• Salt - as needed
• Oil - 1/2 teaspoon
• Curry leaves - 4 to 5 leaves
• Red Chili - 1 or 2

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Preparation

• 1) In a kadai, take the oil, add the mustard, curry leaves, and add the dal mixture and saute till it becomes a little thick. Switch off the stove and wait till you can handle the heat of the dal mixture. In a vessel, brush it with some oil so that the balls wont stick to the bottom of the vessel.
• Now, take about a tablespoon of the dal mixture and make a ball and arrange in the oil brushed vessel. Put the vessel in a pressure cooker and steam it in a pressure cooker without the weight for 15 to 20 minutes on a medium flame. After you switch off the cooker, take the balls out (so they don't end up sticking together,and let cool. In whatever gravy you choose to float them, put them in that and eat while it is hot.
• 2) Roast the fenugreek and red chili in a bit of oil until the fenugreek turns a rosy color. When it cools, add this to the coconut and make a smooth paste in a mixer. Blend the yogurt well, with water and make it like a thick soup.
• Add the masala you made with coconut and heat on a low flamed stove, and be careful so that this doesnt curdle. Give a tadka to this with oil, mustard, curry leaves and red chili and hing.
  
• 3) Soak tamarind in 1 and 1/2 cup warm water and extract all the pulp. In a vessel add the tamarind water, rasam powder, salt, hing, cut tomotaes, turmeric powder and bring to boil on a slow medium flame.
• Once the tomatoes have cooked, add the remaining water in a way that adds some froth to the rasam and wait till it comes to a boil. Once the rasam is frothy on top, switch off the stove and give the tadka, with oil, mustard seeds and red chili.

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