A gravy for rice made out of Thoor dhal and channa dhal. Very handy when there are no vegetables at home but we want something special. The balls in the curry will act as a side dish and will help us from making something separate for that.
Ingredients for the urundai
Thoor dhal- ½ cup or 1 cup of this dhal alone can be used
Channa dhal-1/2 cup
Red chillies-6
Fennel seeds-1 teaspoon
Chopped onion-1/2 cup
Grated coconut-2 table spoon
Chopped curry leaf-little
Chopped coriander leaves-little



Ingredients for the gravy
Small onion-20
Garlic-8 pods
Tomato-1
Tamarind-little
Sambar milagai thool-2 tablespoons
To season
Mustard seed-1 teaspoon
Urudh dhal-1 teaspoon
Curry leaf-little

Procedure
Soak all the dhal items, red chili and fennel seed in water for 30 minutes. Drain the soaked items and grind in the mixie with minimum water. Don’t grind it very smooth. Add chopped onions, Turmeric powder, asafetida, chopped curry leaves, chopped coriander leaves and the salt required to the mixture. Mix nicely and make small balls. Steam the balls in the idly pan for just 5 minutes. Over steaming will make the urundai hard.

For the gravy, Take 3 cups of water. Add tamarind into that and take out the juice. Add turmeric powder and the sambar powder also. Mix one urundai also into the gravy to give thickness to it.
Keep a flat bottom vessel in the stove .In 1 tablespoon of oil, season with the items in ‘To season’. Add the chopped onions, tomato and garlic and sauté for some time nicely. Pour the gravy into the kadai and cook .When the gravy starts boiling add the urundai one by one in such a way that they don’t stick to each other. Cook in medium fire for another 10 minutes. Switch off the stove when the gravy is little watery itself. The urundai will absorb lot of gravy as time goes by. So if you make it very thick, there will be no gravy left at the end. It will be better if you don’t transfer the gravy into another vessel. Garnish with coriander leaves.