paruppu urundai kuzhambu

This is a very tasty sambar where you use toor dhal / thuvaram paruppu balls instead of  vegetables.This recipe was taught to me by my mother-in-law.
Ingredients:
Toor dhal / thuvaram paruppu - 2 cups
Bengal gram / Kadalai paruppu - 1 tbsp
Red chilly - 3 nos
Tamarind - A lemon size
Turmeric powder - 1/4 tsp
Sambar powder - 2 tbsp
Asafoetida - 1/4 tsp
Mustard seeds - 1/4 tsp
Ginger - 1 small ( finely chopped)
Curry leaves - few
Salt -to taste
          
Method:
Soak the toor dhal in warm water for 1 or 2 hours.Drain the water completely and grind it along with red chillies, asafoetida and salt to a fine paste with no water.Then add chopped ginger,turmeric powder and curry leaves to the paste.Heat a kadai with a wide base.Add 2 tbsp of gingelly oil / sesame oil (sesame oil will give a nice aroma and taste to the sambar).Add mustard seeds (you can even add 1/4 tsp of vendhayam/fenugreek seeds,if you like) and kadalai paruppu.When the mustard seeds splutters,add the tamarind extract, sambar powder, salt and bring to a boil.Make small balls of the paste and drop them slowly in the boiling sambar( If the paste is not thick to make balls,you can add some rice flour to make it thick). When they are cooked,these balls would come up and float in the sambar.If you have more balls to be dropped in sambar,you can transfer the cooked balls to another bowl and drop the remaining ones.Garnish with coriander leaves and serve hot with rice.