South Indian 'Kofta' Curry / Gulige huli

Yesterday, I was chatting with my parents and we were remembering all good old recipes which we have not been tried for so many years. One of the recipe we fondly remembered was ಗುಳಿಗೆ ಹುಳಿ. Though this can be translated as "ball curry?" vaguely it can be described as a South Indian version of Kofta Curry (It is purely veg however).
I have not had tasted this dish almost since last 30+ years. We tried this yesterday and it turned out to be a superb dish. Sharing here with the recipe for you to try.

Ingredients for ಗುಳಿಗೆ / Kofta balls

Rice - 1/2 cup
Bengal gram dal - 1/4 cup
Toor dal - 1/4 cup
Urad dal - 2 spoons
Red chillies - 5
Tamarind - 1/4 of small lemon size
Salt to taste

Preparation Method for ಗುಳಿಗೆ - Balls

Wash and soak rice, Bengal gram, toor & urad dal for around 4 hours.
Grind all the above ingredients by gradually adding water.
Once the batter turns into dosa batter consistency, pour the same into a thick bottomed Kadai.
Heat the same batter. Keep stirring continuously so that no lumps get formed, till the batter becomes thick and you can make that into balls.
Switch off the flame and allow it to cool for about 5 -10 minutes.

Now make small balls with the cooked batter. You may apply a little oil to your hands while making the balls. Now the ಗುಳಿಗೆ / Kofta balls is ready.

Ingredients for ಹುಳಿ / Curry

Toor dal - 5 spoons
For Masala
    Bengal gram dal - 1/2 spoon
   Ural dal - 1/2 spoon
    Dhaniya - 1 spoon
    Methi seeds - 1/4 spoon
    Jeera - 1/4 spoon
    Red chillies - 7 to 8
    Curry leaves - 10
    Grated coconut - 1/4 cup
    Tamarind - 1 medium lemon sized ball
    Grated Jaggery - 2 spoons
    Salt to taste

Method

Cook the Toor dal with 3 cups of water in a cooker and keep it aside.

Fry Bengal gram, Urad dal, Dhaniya, Methi seeds, Jeera, Red chillies and Curry leaves  in a Kadai at low flame.
Grind the fried ingredients along with coconut, tamarind, salt and jaggery in a mixer grinder by adding little water.
Now pour the cooked Toor dal into a thick bottomed kadai and let it boil.

Add ಗುಳಿಗೆ / Kofta into the boiling toor dal. Let it cook for 10 minutes.
Stir it occasionally using a flat spatula.
Now add the grinded masala into it and cook it for 5 more minutes.
The dish is ready to serve. This can be eaten this with rice and varieties of Indian breads