Meenakshi Ammal, my favourite Indian cookbook author, in her chapter on Vatral Kuzhambu, includes wonderful gram flour “dumplings” and these pulse balls made of toor dal.
I love these Dal Balls especially, as they do give the kuzhambu a sambar like feel. The balls are made from soaked and ground toor dal which is then sauted to par-cook and remove additional moisture. Then they are poached in the Kuzhambu spicy broth.
The balls are prone to fall apart – about 1/34 of mine did – and this thickens and flavours the broth. The rest remain whole and add delicious texture to the dish.
- I found this in The Hindu for the same dish, here it is called Unda Kuzhambu.
I hope you enjoy them.