Urundai Kuzhambu

Ingredients

    Channa Dal-1 cup
    Tomato- 2
    Cumin seeds-1 tsp
    Onion-1
    Coriander seed - 2tbsp
    Red chili-4
    Coconut-2 small piece
    Bengal gram-1tbsp
    Asafoetida-1/4 tsp
    Tamarind juice-1 1/2 cup
    Mustard seed-1 tsp
    Curry leaves
    Salt
    Oil

Preparation

    Soak Channa Dal in the water for 45 minutes.
    Drain the water and add 2 red chilies, Asafoetida, Curry leaves and salt then coarse grind all together.
    Now make small balls (Urundai) and kept it aside.
    Boil these balls in the Idli cooker or Idli vessel.
    Dry roast red chillies, coconut and Bengal gram, Coriander Seeds, Cumin Seeds into fine paste with little water and keep it aside.
    Heat the pan with the oil and fry mustard seeds, Curry leaves, cumin seeds and then add the chopped onion and fry for 3 minutes, then fry tomato and add the tamarind juice, ground paste, salt and mix well.
    Now pour the steamed Channa Dal balls into the gravy. Cover the pan and let it boil in the medium heat.
    Remove the cover and let it to boil for 5 min.
    Serve with rice.