Urundai kulambu(gravy)

Parupu urundai kulambu :

Ingredients:

Toor dhal -100 gms
Channa dhal -100 gms
Onion -1 (big)
Tomato -1(small)
Tamarind paste/small ball of tamarind
Green chilly-3
Red chilly-3
Chilly powder
Coriander powder
Salt
Jeera
Grated coconut-1/2 cup
Garlic pieces-3
Mustard
Urid dhal
Curry leaves
Oil



Method:

1.Soak the toor dhal and the channa dhal in water for 1/2 hr

2.Grind the dhal as you grind for vadai batter .Then add the half of the chopped onions ,1 tsp jeera,1 /2 cup of grated coconut,1 tsp salt,3 green chillies and grind it for a minute.

3.Heat oil in a pan and salute it with mustard,urid dhal,curry leaves ,red chillies. Then add the onions and fry it until it turns transparent.Then add the tomatoes and fry it .

4.Dilute the tamarind paste in 1 cup of water and add it to the pan .Add 1 tsp chilly powder,1 tsp coriander powder,1 tsp salt,a pinch of turmeric powder and add 2 more cups of water and allow it to boil.

5.Heat oil in a pan and make small balls of the grounded batter and fry it in oil and keep it aside.Keep 2 balls of the raw batter to add to the gravy .

6.Add the 2 balls of the batter to the boiling gravy and stir it finely so tat it dissolves completely.Allow it to boil for 5 min.

7.Then add the fried balls to the gravy and cook for a min and allow the balls to soak in the gravy.

8.Serve after half an hr , as the balls gets soaked up in the gravy and becomes soft.


Note:This Gravy needs atleast 4 cups of water as the balls absorbs one portion of the gravy.This tastes very good with rice .If you have left out batter,you can fry it in oil and keep as side dish .This tastes like vada .