1. Wash and soak all the dals along with red chili for 2 hours and drain the water. Take the dals into a blender and add turmeric powder, salt, and a few curry leaves and then grind all the dals, by sprinkling little water into a paste (not too smooth and not too course). After you grind into a paste, add coriander leaves.

2. Make it into small balls and keep it aside for 10 minutes.

3. Now take each ball, and coat the balls with rice flour.

4. Roll into rice flour keep it aside.

For Kuzhambu

1. Take a pan and add oil. For seasoning add mustard seeds, channa dal, cumin seeds, hing, curry leaves, and red chili. Saute until the dal is golden brown color. Add fenugreek seeds.

2. Add the sambar powder to the oil, and sauté for a few seconds. Now add the tamarind water, turmeric powder, and salt to taste.

3. Let it come to a boil, and now the add the balls into the kuzhambu

4. Boil the kuzhambu along with the balls. Once the balls float on top of the kuzhambu, it is ready to serve!