PARUPPU URUNDAI KUZHAMBHU

FOR URUNDAI

Gram dal-3/4 cup
thoor dal-1/4 cup
fennel seeds-1/4 teaspoon
jeera-1/4 teaspoon
pepper-1/4 teaspoon
ginger-1 teaspoon
onion-1
salt-as per taste

for gravy
grated coconut-4 tablespoon
fennel seeds-1/2 teaspoon
kaskas-1/2 teaspoon
tomato-1
onion-1
tamarind-gooseberry size
chilly powder-1 1/2 teaspoon
coriander powder-2 teaspoon
turmeric powder-1/4 teaspoon
garam masala-1 teaspoon
oil- 3 tablespoon
salt-as per taste

For seasoning
mustard seeds- 1 teaspoon
urud dal-1 teaspoon
pearl onion-5
curry leaves- little
asafoetida-a pinch


PREPARATION

 

STEP1
wash and Soak the items given for urundai 1 hour and drain water completely.  Add salt and grind nicely,except onions.mix onion with grinded paste .Take the grinded mixture and put in idly plates and boil it like idlies for 10 minutes.

STEP2
GRIND GRATED COCONUT,tomato,onion,fennel seed,kaskas to fine paste.Pour oil in a pan add items for seasoning.Add grinded masala and saute it minutes in low flame for .Then add coriander,chilly,turmeric powder, tamarind water and salt.allow it to boil until raw flavour goes.Now add the boiled urundai,garam masala and coriander leaves switch off the stove after 2 minutes.

NOTE
You can deep fry the urundai in oil or add the balls simply to gravy without boiling it.(can just put the balls in gravy cook it for 5 minutes and serve).