Tuesday, January 19, 2010

Urundai Kulambu

PARUPPU URUNDAI KULAMBU
Ingredients:
For the balls:
channa dal - 1 cup
onion - 1 (finely chopped)
red chillies - 2
salt to taste
saunf - 1/4 tsp
garlic - 3 - 4 pods
For the gravy:

tamarind - size of a lemon
tomatoes - 2 (finely chopped)
onion - 1 (thinly sliced)
green chillies - 2 (slit in between)
salt to taste
turmeric powder - 1/2 tsp
sambar powder - 1/2 tsp
red chilli powder - 1 tsp
corriander powder - 1 tsp
hing - 1/4 tsp
curry leaves - 4 - 5
mustard seeds - 1 tsp
urad dal - 1 tsp
oil - 2 -3 tbsp
coconut milk - 1/2 cup

Method:

- soak the channa dal
- and grind all the ingredients along with the channa dal in the balls ingredients to a vada batter
- make it into balls and steam them as how idli is made
- leave it aside
- extract the tamarind juice and leave it aside
- in a pan add oil
- add mustard seeds and urad dal when the oil is hot
- when they change colour add the curry leaves, green chillies and the onion
- fry well till that changes colour
- now add the tomatoes, red chilli powder, sambar powder, turmeric powder, salt, corriander powder and hing
- fry well until the raw smell vanishes and the tomatoes are smashed
- now add the tamarind water and cook for 4 - 5 mins
- add the balls one by one carefully
- cook for another 4 - 5 mins
- now add the coconut milk to this and bring it a boil.
Can be served with rice, chappathi, dosa, idli, appam and idiyappam


2 comments:

Shama Nagarajan said...

i love this dear...tempting

shanthi said...

Kozhambu has come out perfect