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Monday, December 22, 2014

Urunda kulambu

                   





  This is my daughter,s favorite dish,she loves the urundai i remember when i first did my urundai all dissolved in  the kulambu that's because i made my balls very watery and my vessel was very small not wide enough so avoid doing such mistake, Enjoy cooking!


Ingredients:

  1. Channa dal  100 gm
  2. Tamarind lemon size(extract tamarind juice by soaking in hot water)
  3.  Red chili  3 nos
  4. onion 1 medium size
  5. tomato 1 medium size
  6. sambhar powder 3 tsp
  7. coconut 2 tbsp
  8. green chili 2 nos
  9. jeera seeds 1 tsp
  10. garlic 2 pods
To prepare urundai:


  • Soak channa dal along with 3 red chili for 2 hours
  •  After 2 hours grind it coarsely without adding any water
  • add salt , half onion cut into small pieces ,Saunf
  • make it into small balls keep it aside 
Seasoning;oil,mustard seeds,fenugreek seeds, curry leaves,asafotida
Method:
  • Grind Coconut, 2 green chili,jeera seeds,garlic 2 pods into smooth paste and then squeeze it to get coconut milk from it by adding little water repeat it one more time to get more coconut milk 

  • In the tamarind juice add sambhar powder ,salt,  turmeric keep it in the flame


  • Fry other half onion(chopped) along with tomato (cut into quarter),put them in the kulambu
  • Once they start to boil add one by one dal balls into the kulambu 
  •  After adding all the balls close the kulambu pan with the lid leave it for 5 minutes
  • Finally add the coconut milk into it after adding coconut milk switch of the gas
  • Finish it with seasoning

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