Serving:4| Type: Chettinad Kuzhambu

Ingredients For Urundai:

Grinding For Urundai:

Step:1

Mixing For Urundai:

Step:2

Grinding for Kuzhambu:

Step:3

Ingredients For Kuzhambu:

Seasoning For Kuzhambu:

Method:

1. Soak the thoor dhal for 3 hours,  then add step:1 ingredients  grind coarsely with little water.
2. Then mix with step:2  make small balls fry it in the oil (fry it soft, not crispy) and keep it aside.
3. Soak the tamarind with ½ cup water and squeeze out pulp and keep it aside.
4. Grind  step:3 in the mixer grinder with little water and keep it aside.
5. Take heavy bottom pan heat with oil add seasoning fry without burning.
6. Add onion, sauté with turmeric and little salt for 1 minute now add green chili and tomato sauté until tomato get mash.
7. Then add chili and coriander powder, stir it well then add tamarind pulp, salt to taste and three cups of water cook it for 15 minutes .
8. Now add ground coconut from step:3,  cook it for 3 to 5 minutes, then add fried balls cook it for 3 minutes and then turn off the stove.
9. Garnish with coriander, let it rest by covering it with lid for 15 to 30 minutes and then serve it.
10. Serve with rice.

Note:

1. Instead of thoor dhal you can use chana dhal.
2.  After cooking the gravy, allow the gravy to rest for 15 to 30 minutes , so that the urundai will absorb the gravy inside and the urundai will get soft.
3. Instead of deep frying the urundai you can steam it for softer urundai.
4. Also instead of deep frying or steaming, you can boil the urundai. While the gravy is bubbling, you can add the uncooked urundai one by one. You should make sure the urundai is cooked thoroughly in the gravy.