Urundai Kuzhambu /Lip smacking lentil balls in tangy gravy

Urundai kuzhambu is a lipsmacking  gravy,where chana dal is grinded - mixed with spices - made into balls , then added into a tangy gravy or curry.This curry requires a bit longer process,but the outcome is tremendous.This is another star curry from south indian cuisine.My mom used to prepare it most often.When we have guests,then this gravy will be there in the menu ,for sure.This curry has so many variations.Some will steam the lentil balls  and some will fry them.But mom used to drop them as such,ofcourse it gives a different taste.

Ingredients:
For Urundai :
1.Chana dal                     -           1 cup
2.Onion                           -            1/2 (chopped)
3.Garlic pods                   -            3 pods
4.Green chillies                -             2 (finely chopped)
5.Ginger                          -             1/4 inch
6.Fennel seeds                 -             1/2 tsp
7.Curry leaves                  -             few (chopped)
8.Cilantro                         -             few (chopped)

For the curry :
1.Onion                         -              1/2 (chopped)
2.Tomato                       -              1 (chopped)
3.Garlic pods                  -               4 pods
4.Red chilli pwdr            -              1 tbsp
5.Coriander pwdr           -              1 tbsp
6.Turmeric pwdr             -              1/4 tsp
7.Tamarind water            -              1 cup

For Tempering:
1.Oil                                -              2 tbsp
2.Mustard seeds              -               1/2 tsp
3.Cumin seeds                 -                1/2 tsp
4.Methi seeds                  -                 1/4 tsp
5.Curry leaves                  -                 few
6.Cilantro                          -                For garnishing

Method :
Preparing the lentil balls:
* Wash and soak the chanan dal for half an hour.
* Take garlic pods,ginger , fennel seeds and grind it coarsely.
* After half an hour,grind the chana dal coarsely and keep it aside.
* Take a mixing bowl,add grinded chana dal,onion,grinded ( ginger,garlic ,fennel seeds) masala,green chillies,curry leaves and cilantro.
* Mix them well and add salt.
* Now make small balls out of the mixture and keep it aside.

Preparing the curry:
* Take a pan, add oil and temper with the tempering ingredients.
* Add chopped onions ,garlic and sprinkle salt.
* Let it get cooked by covering with a lid.
* When the onion turns pink,add the chopped tomato and add some salt again.
* When the tomato is mashed well,add the turmeric pwdr,chilli pwdr and coriander pwdr.
* When the raw smell of the masala vanishes,add the tamarind water and bring it to a boil.
* Make sure the curry is bit thin,because when we add the lentil balls ,there are chances for the curry to be very thick.
* Now turn the stove to medium heat,and slowly add the lentil balls.
* Cover and cook ,till the lentil balls are cooked.From here after,dont mix the curry,as there are chance for thelentil balls to be broken.
* Garnish with cilantro.

Notes:
* We can also deep fry the lentil balls and add it into the curry.
* Dont mix the curry after adding the lentil balls ,if not  it will break.
* Adding coconut milk at the end is also a variation to this curry ,it will give a good taste also.