Paruppu Urundai Kuzhambu literraly means dal balls in a gravy. As with most tamil Brahmin recipes, this one has the most common ingredients like toor dal, tamarind, hing and of course sambar powder!
I have mentioned before how new I was / still am to an extend new to Tamil Brahmin cooking. My parents-in-law are here for a visit and that means amma takes care of all the cooking and dinner is ready by the time I get back from office. Bliss. But, I told her first off that I wanted to watch her making Paruppu Urundai Kuzhambu. The dish features dal balls in a tangy tamarind sauce. Though it looks a bit like kofta curry, the recipe couldn't be further from it. Amma had given me the recipe long back and I tried it once but the dal balls (urundai) dissolved in the sauce and it ended up like sambar in the end. It does take some practise to get it right and what better way to learn than by watching!