Urundai kuzhambu

Urundai kuzhambu

I got bored of sambar and the usual stuff  I do for lunch. I have not seen my mom when they make it at home, so when I tried this at home, it was so new to me.
I am following frying method but  you  can try confidently adding the urundai to the boiling kuzhambu.

Ingredient 
Toor dhal 3/4
Channa dhal 1/4
Urud dhal 1tbspn 
Onion 3 finely chopped 
Fennel seed 2tbspn
Green chilli 2
Red chilli 2
Coconut milk 1/2 cup
Tamarind- small gooseberry size 
Tomato- 1
Red chilli powder- 2tbspn 
Turmeric powder 1/4tbspn 
Coriander powder 1tbspn 
Salt as required 
Mustard seed 1/2tbspn 
Cumin seed 1tbspn 
Ginger garlic paste 1tbspn 
Oil
Coriander leaves 1bunch
Curry leaves 

Steps
1. Soak a dhal for an hour and grind dhal with 1tbspn of fennel seed and 1 green chilli and red chilli to form coarse mixture
2. Soak the tamarind for 30mins and get water from it.
3. Add 1/4 cup of onion, salt and coriander leaves into coarse mixture.
4. Fry it in medium flame
5. Heat a pan and add 2tbpsn of oil.
6. Add mustard, fennel, curry  leaves and cumin seed. 
7. Add onion and saute it for 3 mins.
8. Add ginger garlic paste and cook until raw smell goes off.
9. Add tomato and cook it until becomes mushy. 
10. Add all spices and mix altogether. 
11. Add coconut milk and tamarind water.
12. Cook it for 5mins.
13. Add required amount  of salt and then add fried urundai into the kuzhambu.
14. Sprinkle some coriander leaves .
Note we can add some grinded coarse mixture into kuzhambu if you want thick consistency.

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