How to prepare Urunda Khozhambu
Soak 1 cup of kadalla paruppu (Channa Dhal) in water for ½ hour. Then grind the soaked kadalla paruppu with little salt and 1 tsp of somphu. Keep it aside.
In a kadai, pour 1 tsp oil and when it gets heated, splutter 1 tsp mustard seed,1 tsp urud dhal seed, 1 tsp channa dhal seed. Sim the burner so that these seeds do not get charred. When the seeds change the color to light brown, add 2 onions chopped, 2 tomatoes, slit 2 green chilies, 2-3 broken red chilly and add curry leaves saute it until they are done.
Add the tamarind ( a small lemon size) soaked water to the above mix…depends on the intensity of the tanginess one wants. Allow it to boil.
In the mean time, make small balls out of the grinded kadalla paruppu and put it inside the boiling gravy. Sim the burner and allow it to cook.
When the balls are done, throw liberally some coriander leaves. Close with a lid so that the aroma does not leave.
You could relish this lovely urundai's with plain rice or Chapathi or dosa too..........
I just can't resist stopping to click my lovely urundai's.......and yummy to taste too...........
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