Soak toor dal for one hour Soak tamarind in water

Prepare tamarind extract with 6 cups of water.

Heat a kadai pour 2 tablespoon of oil. Temper with mustard seeds and kariveppilai.Add sambar powder.Fry for 3 seconds.

Add tamarind extract. Add salt. Let it boil.

In the meantime clean the thoordal. Grind the dal with chilies,.Asafoetida and salt. Grind it into coarse paste. Add some water if necessary.

Heat another kadai (nonstick is preferable). Pour remaining oil.Splutter the mustard and curryleaves. Add grounded dal paste.Stir for 3 to 4 minutes to get thick consistency. It should not be sticky when touching by fingers. Switch off the stove.Take it and transfer into a plate.Make small lemon size balls.

Boil the tamarind gravy called kuzhambu until reduced in half of the previous measurement.Then take 5 dal balls slowly drop into the gravy.After 3 or 4 minutes nalla will rise on the top of the gravy. That shows balls are cooked. Take the balls keep them in another vessel.Repeat the process for the remaining balls. Then add all the boiled balls into the gravy.Let it bil for 3 minutes. Toor dal ball sambar ready to eat.Without any side dish it will go with rice.