Spicy urundai kulambu

מצרכים

• Sesame oil-4 tsp
• Mustard-1/4tsp
• Fenugreek seed-10 Nos
• Asafoetida-1/4tsp
• Small onion-10
• Garlic-6
• Tomato-1
• Tamarind- lemon size
• Chilli powder-1/2tsp
• Turmeric powder-1/4tsp
• FOR URUNDAI
• Chana dal-250g
• Red chilli-2
• Green chilli-2
• Fennel seed-1/4tsp
• Ginger-1tsp(finely chopped)
• Asafoetida-1/4tsp
• Salt
• MAKING URUNDAI
• Onion-1
• Curry leaves
• Coriander leaves
• FOR DRY ROASTED
• Red chilli-4
• Chana dal-1tsp
• Urad dal-1/2tsp
• Black pepper-8 nos
• Cumin-10nos
• Fenugreek seed-10
• Coriander seed-1 and 1/2 tsp
• Curry leaves-20nos
• Coconut-5tsp
• METHODS
• 1. Soak chana dal for 2 hours.
• 2. Take a mixie add chana dal, green chilli,red chilli,fennel seed,ginger ,salt and grind like coarsely.
• 3. Then add finely chopped onion, curry leaves and coriander leaves.
• 4. Now Make small balls out  of  the ground batter and steam it by placing in a greased idly plates and steam it for 10 to 12 minutes.Extract tamarind juice,keep a side
• 5. In a pan, dry roast red chilli,curry leaves,chana dal,urad dal,black pepper,cumin,fenugreek,coriander seed ,until it is aromatic.
• 6. Make a fine paste add a little water using a mixie.Heat a kadai,with oil and add the mustard,fenugreek seed ,asafoetida temper. Add garlic,onion and fry till golden brown.
• 7. Then add the chopped tomatoes and fry for a minutes.
• 8. Add the tamarind extract,turmeric powder,chilli powder and bring to boil. Mean while grind roasted coconut paste with little water Add to the boiling kuzhambu and let it boil for 5-6 minutes.Lower the flame and add the urundai one by one carefully.Boil in medium flame until all the balls float cook for five minutes.
• 9. Now paruppu urundai kulambu is ready to serve.