More Urundai Kulambu( Lentil dumplings in buttermilk gravy)

Ingredients for urundai:(lentil dumpling)
Tuar dhal 1/2 cup
Bengal gram 1 and 1/2 tbsp
Long red chilly 2
Cumin seeds 1 and 1/2 tsp
Black pepper 10
Grated coconut 2 tbsp
Finley chopped big onions 3 tbsp
Finely chopped garlic flakes 1 tsp
Chopped curry leaves and coriander leaves a few
Asafoetida 1/4 tsp
Preparation method:
Soak tuar dhal in water for 1 hour.
Soak bengal gram dhal in water for 1 hour.
Grind coarsely cumin seeds, red chillies, tuar dhal, black pepper and asafoetida with 1tbsp of water.
Now transfer the batter to a bowl and add coconut, chopped onions,chopped curry leaves,salt and soaked bengal gram. Mix them well and make lemon sized balls.
Apply little oil in idly plates and steam  those balls in idly plates.

Ingredients for More (sour Curds gravy)
Cumin seeds 1 tsp
Roasted gram 1 and 1/2 tbsp
Grated coconut 1 and 1/2 tbsp
Long red chilly 2
Turmeric powder 1/4 tsp
Asafoetida a generous pinch
Curry leaves a few
Coriander leaves a few
1/2 cup sour thick curds
Preparation method:
Grind cumin seeds,roasted gram,coconut, red chillies,curry leaves and turmeric powder together with water.
Heat the pan and add 2 tsp oil and heat it.
Add mustard seeds, asafoetida and the ground paste along with 1 and 1/2 cup of water.
Cook in medium flame and bring to boil
Add salt and the urundai to that and allow it to boil one more minute.
Switch off the stove.
Whip sour curds along with 1/2 cup of water and add the curds to the gravy and mix it gently.
Decorate it with coriander leaves.
Serve this More urundai kulambu with white rice.