Paruppu Urundai Morkhuzhambu

Ingredients required:
For making Paruppu Urundai:
Tuvar dhal    :one cup
Red Chillies  :4
Salt                :to taste
Asafotita      :one pinch
Oil    :Two table spoons
Mustard    :one teaspn
Urad dhal  :one teaspn
Masala for making Morkhuzhambu:
Tuvar dhal:one table spoon
Channa dhal:one table spoon
Fenu greek seeds :one teaspoon
Green chillies  :three
Red chillies :Two
Coconut grated:Two table spoons
Salt:to taste
Seeragam (cumin seeds) :one teaspoon
Curry leaves:A few leaves
Buttermilk to be -pprepared;
Reqd:
Fresh curds  ;one cup
Water      :one cup
Salt    :to taste
Haldi powder    :one pinch
How to make:
Wash and soak the toor dhal in water for about 45 minutes.Strain the water,keep aside the dhal.Add to it the red chillies,salt and asafotita.Put them in the mixi and grind it to a thick paste,adding water little by little.Keep kadai on the stove add one table spoon oil when the oil is heated add mustard and urad dhal.When the mustard crackles add the ground dhal paste to it and keep stirring, for five minutes.The paste would change colour slightly.This is to remove the excess water from the paste . Remove from the kadai .Once the paste cools,make it into small balls.The balls(We can call them paruppu urundais) could be round or a little longish in shape.Steam these paruppu urundais for about five minutes in idli cooker or in rice cooker.Keep them aside.
Keep a small kadai on the stove add one teaspoon oil and fry the fenugreek seeds in it till they turn red in colour. Add the fried seeds to the masala ingredients soaked.Now put the masala in the mixi with the grated coconut and grind them to a paste..Keep it aside.T ake the one cup curd  you have kept ready,beat it well, add on cup water.The buttermilk thus made should be neither very thick nor watery.It should be of medium consistency. Add salt haldi powder and asafotita powder,curry leaves to the buttermilk.Now add the ground masala paste to the buttermilk.Mix very well before keeping on the stove.Keep the buttermilk on the stove on low flame,once the butter milk is little hot add a few of the dhal urundais to the buttermilk.After a few seconds add the rest of the urundais slowly to the buttermilk. Allow the buttermilk to rise slowly.Remove and fry a few mustard seeds in oil and season the morkhuzhambu.Delicious Paruppu urundai morkhuzhambu.is ready to be served.Note:
You may use one teaspoon coconut oil to frry the mustard seeds for seasoning.