Urundai Kozhumbu

Ingredients:

For the urundai:

1. Toor dhal - 1.5 cups
2. Channa dhal - 1 handful
3. Green chillies - 2 nos
4. Ginger -1 inch piece
5. Cut onions - 1 cup
6. Coriander leaves chopped - 1 tablespoon

For the gravy:

1. Coconut scrapings - 3 tablespoons
2. Red chilly powder - 2 tablespoons
3. Coriander seeds - 1 tablespoon
4. Jeera - 1.5 teaspoon
5. Curry leaves - 10 leaves
6. Oil - 1 teaspoon
7. Urad dhal - 2 teaspoons
8. Mustard seeds - 1 teaspoon
9. Asafoetida - 1/2 teaspoon
10. Tamarind - 1 big lime size
11. Jaggery - 1/2 teaspoon (optional)
12. Turmeric powder - 1 teaspoon
13. Salt to taste

Procedure:

• Extract tamarind juice by using 6 cups of water
• Grind chilli powder, coriander seeds, jeera, jaggery and coconut scrapings to a very fine paste
• Add this ground mixture to the tamarind extract and allow it to boil using medium flame for 20 minutes
• Remove it and season with mustard, urad dhal, asafoetida and curry leaves using 1 teaspoon of oil

For the urundai:

• Soak both the dhals for 2 hours
• Wash and grind with ginger, chilly and salt and grind coarsely adding water to rava consistency
• Remove it, add chopped coriander and chopped onions
• Mix well and make it into lime size balls
• Steam the balls in an idly cooker without the weight for 10 to 15 minutes
• Remove it and add it to the prepared gravy
• Mix well and serve
• NOTE: 2 tablespoons of  coconut scraping can also be added for urundai (optional)