To make the Paruppu Urundai ( Lentil balls)

• Wash the toor dal well. Combine this with 2 c water and let it soak for 30 mins.
• When soaked, drain the water from the toor dal.
• Add the chilies, hing and salt to the dal and grind to a thick paste adding about 1 tbsp water if required.
• Add finely chopped curry leaves to the ground paste. Mix well.
• Make equal sized small balls out of the mixture and steam in an idli steamer for about 10 mins.
• Remove from heat and keep aside.
  
• Heat 2 tbsp of sesame oil in a pan.
• Add the ingredients for seasoning in the order given in the ingredients for tempering list.
• Saute for about a min on moderate heat.
• Add tamarind extract, jaggery and salt and combine well.
• Simmer  till the raw smell of tamarind goes. Takes about 5 to 6 mins
• Now, add turmeric powder and sambhar powder.
• Continue to simmer for 3 to 4 mins.
  
• Now, add the dal balls to this tamarind mixture and cook closed on a low flame for about 6 to 8 mins.
• When the balls float to the top, it shows that they are cooked and ready.
• Combine the rice flour and water to make a slurry.
• Add this to the simmering Kuzhambu and mix well. Do not pause after adding the slurry because the rice flour tends to become lumpy in a trice.
• When the kuzhambu thickens, switch off the flame and garnish with finely chopped coriander leaves.