Paruppu urundai kuzhambu

Step 1: Drain the 3 ½ oz chana dal and 1 ¾ oz toor dal very well. Grind them with 3 dried red chillies, 1 tsp fennel seeds and ¾ in ginger to a coarse, thick paste without adding water.

Step 2: Mix in 6 shallots, 1 sprig curry leaves, 2 tbsp grated coconut and ½ tsp salt. Shape into 16 walnut-sized balls with damp hands and set aside on a plate.

Step 3: Squeeze and strain the 1 ⅜ oz tamarind to get about 600 ml of juice.

Step 4: Heat 3 tbsp sesame oil (gingelly) in a wide, heavy pot over a medium heat. Add 1 tsp mustard seeds and ¼ tsp fenugreek seeds; when they pop, add 1 sprig curry leaves, ¼ tsp asafoetida (gluten-free hing), 10 shallots and 5 cloves garlic and fry for 4 minutes until golden.

Step 5: Add 1 tomato, ½ tsp ground turmeric and 1 ½ tbsp sambar powder and cook for 3 minutes. Pour in the tamarind juice with 1 tsp jaggery and 1 tsp salt, bring to a boil and simmer for 8 minutes until the raw tamarind smell has gone.

Step 6: Drop in one ball as a test; if it breaks up, knead the 1 tbsp rice flour into the mixture. Lower the rest in one by one, keeping the gravy at a steady bubble.

Step 7: Don't stir: cover and simmer for 10 minutes, then gently shake the pot. Simmer 5 minutes more until the balls float and feel firm when pressed, and a cut ball is cooked through with no raw, pasty centre.

Step 8: Rest for 10 minutes so the dumplings soak up the gravy, then serve with rice.