Urundai kuzhambu

I always think urundai kuzhambu is a big process and try to avoid it to do often, but this time I tried for a small get together it was very easy and I did the microwave version which helped my work even faster.  Try with both the dals that makes your urundai(balls) soft. When you try the microwave method do not microwave it for more than a minute, otherwise it will be dry.

Try this simpler version and you will feel urrundai kuzhambu is also very easy to do.

Ingredients:

• Toor dal - 1 cup
• Chana dal - 1 cup
• Grated coconut - 1 tbsp
• Red chilly - 2
• Red chilly powder - 1 tsp
• Tamarind - a small lemon size
• Tomato - 1
• Salt - as per taste

To grind:

• Coriander powder - 1 tbsp
• Shallots - 5
• Grated coconut - 1/2 cup

Method:

Soak both the dals in the water for an hour. Microwave the tamarind with 1/2 cup of water and extract the juice from it. Drain the water from dal and grind with red chilly, salt, grated coconut and fennel to a coarse mixture, if necessary add 1 tbsp of water. Make a lemon sized ball out of it. Microwave the balls for one minute.

Grind the grated coconut, shallots and coriander powder with little water to a smooth paste. In a bowl add tamarind water and mush the tomatoes in hand and combine it. Add the ground paste and mix it. Bring to boil, add red chilly powder and salt and boil in a medium flame. After 5 minutes add the ball and let it boil further in a low flame say 10 minutes.

In a small pan heat 2 tsp of oil, add mustard seeds, fenugreek seeds, curry leaves, asafoetida and transfer to the curry. Add the chopped coriander seeds and serve with hot rice.

Note:

• Don't press the ball so tight, press it firmly otherwise the ball will be harder.
• If the curry is too watery, you can smash the ball and add it. It makes the curry thicker.