Paruppu Urundai Kulambu (Lentil Ball Tamarind Gravy)

Wash the channa dal thoroughly and soak it in enough water for 2 hours. Do not over-soak as the dal will become too soft and the urundai will break in the kulambu. After soaking, drain all the water completely and set aside.

Soak the tamarind in 2 cups of warm water for 15 minutes. Squeeze well with your hands to extract a thick tamarind water. Strain out the pulp and seeds and keep the tamarind extract ready.

To make the urundai, add the drained channa dal to a mixer jar along with dry red chilies, fennel seeds, ginger, garlic, curry leaves, and salt. Grind this mixture coarsely without adding any water. The mixture should be thick and slightly grainy, not a smooth paste, so the balls hold their shape.

Transfer the ground dal mixture to a bowl. Wet your palms lightly with water to prevent sticking. Take a small portion of the mixture and roll it firmly between your palms into smooth round balls, about the size of a large marble or golf ball. Repeat with the remaining mixture. You should get approximately 12 to 15 urundai.

Heat sesame oil in a wide, deep pan or kadai over medium heat. Add mustard seeds and let them splutter. Then add cumin seeds, dry red chilies, and curry leaves. Let them sizzle for 30 seconds until fragrant.

Add the finely chopped onions to the pan and sauté on medium heat until they turn golden brown, about 6 to 8 minutes. Stir frequently to ensure even browning. Add the ginger-garlic paste and cook for another 2 minutes until the raw smell disappears.

Add the chopped tomatoes and cook until they become completely soft and mushy and the oil begins to separate from the mixture, about 5 to 6 minutes. Mash the tomatoes gently as they cook to help them blend into the gravy base.

Add turmeric powder, red chili powder, coriander powder, and sambar powder to the pan. Mix everything well and cook the spices with the onion-tomato base for 2 to 3 minutes on low heat so the raw spice smell cooks off and the masala turns aromatic.

Pour in the prepared tamarind extract and add salt to taste. Stir well to combine everything. Bring the kulambu to a boil on medium-high heat, then reduce to a gentle simmer. Let it cook for 8 to 10 minutes so the raw tamarind smell cooks away and the gravy slightly thickens.

Gently slide the prepared urundai one by one into the simmering kulambu. Do not stir immediately or the balls may break. Let the urundai cook undisturbed for the first 3 to 4 minutes so they set and firm up in the hot gravy.

After the urundai have firmed up, gently shake the pan in a circular motion to move them around or use the back of a spoon to carefully turn them over. Cover the pan with a lid and let everything cook together on low heat for 10 to 12 minutes until the dumplings are cooked through and have absorbed the kulambu flavors.

Check the consistency of the kulambu. It should be medium thick — not too watery and not too dry. If it is too thick, add a small splash of water and let it simmer for 2 more minutes. Taste and adjust salt if needed.

Turn off the heat and garnish with freshly chopped coriander leaves. Drizzle a few drops of raw sesame oil on top for extra flavor and aroma. Allow the kulambu to rest for 5 minutes before serving so the urundai absorb even more of the gravy.

Serve hot with steamed white rice, a drizzle of ghee, and papad on the side. This kulambu also pairs beautifully with idli or dosa for a hearty breakfast or brunch.