Urundai Kulambu

Shallots -10 ( finely chopped)

Tomato -1 (big, finely chopped)

Garlic -10 pods

Sambar powder -11/2tsp

Turmeric Powder -1/2tsp

Tamarind – lemon size

Oil -4 tsp

Mustard seeds -1/4tsp

Jeera -1/4tsp

Fenugreek seeds -1/2tsp

Hing -1tsp

Salt – to taste

Coriander leaves – 1 bunch (wash & finely chopped)

For Urundai: ( Grind into coarse paste without adding water)

Channadal -1 cup (soak for one hour)

Red chilly -5

Green chilly -5

Garlic -3 pods

Shallot -3

Hing -1 tsp

Salt – As required

Method:

1.Make balls from the ground paste and fry in oil till golden brown and set aside.

2.For the Kolumbu: Heat 4tsp oil in a kadai, splutter mustard,jeera, Hing,Fenugreek seeds,curry leaves,and shallots&garlic, saute for 2 minutes.

3.Add chopped tomatoes, fry till the tomatoes turn mushy.

4.Extract juice of lemonsize tamarind and this water,add sambar powder, salt, turmeric powder and little amount of ground paste.

5. Mix well and add it to the kadai.

6.Allow this to boil for 5 minutes, add the fried urundai ( masala balls) , add chopped coriander leaves.

7 .Allow to boil for 5 minutes and switch off.

8.Serve with Hot Rice and Papad.

Note:

1.Instead of frying the masala balls in oil, you can steam cooking.