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 
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• 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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