Paruppu urundai kulambu recipe

INGREDIENTS:

1. Bengal gram - 1/2 cup
2. Pigeon pea - 1/4 cup
3. Fresh shredded coconut - 1/2 cup + 3 tablespoon (tbsp.)
4. Fennel seed - 2 teaspoon (tsp.)
5. Finely Chopped Tomato - 2
6. Shredded Carrot - 1
7. Onion - 2 (1 sliced and 1 finely chopped)
8. Shredded Beet root - 1/4th (quarter)
9. Ginger - 1/4 inch
10. Garlic clove - 16 count
11. Slit Green chili - 2
12. Coriander leaf - from 2 sprig
13. Curry leaf - from 2 sprig
14. Cinnamon stick - 1 piece
15. Clove - 2
16. Bay leaf - 1
17. Tamarind - 1 small lemon size
18. Chili powder - 1 tablespoon (tbsp.)
19. Coriander powder - 1 tablespoon (tbsp.) + 1 teaspoon (tsp.)
20. Turmeric powder - 1/4 teaspoon (tsp.)
21. Oil - 2 tablespoon (tbsp.)
22. Salt - 1/2 teaspoon (tsp.)

PREPARATION:

1. Soak tamarind in 1 cup of water and get tamarind juice.
2. Grind 3/4th cup of coconut, ginger, 1 teaspoon (tsp.) fennel seed to a thick fine paste by adding little water as possible.
3. -------------------------------
4. -- Making urundai
5. -------------------------------
6. Soak Bengal gram, pigeon pea in water separately for minimum 1 hour. Drain liquid and keep it side.
7. Grind soaked pigeon pea, 1/2 teaspoon (tsp.) salt, 1 1/2 teaspoon (tsp.) of fennel seeds without adding water like you do for vadai and keep it aside.
8. Now grind the soaked Bengal gram in mixer like you do for vadai.
9. In a bowl add ground Bengal gram, pigeon pea, shredded carrot, shredded beetroot, finely chopped 1 onion, rest of shredded coconut, coriander leaves, curry leaves. Mix well to make a vadai dough.
10. Now make small ball (urundai) out the vadai dough. Steam them in idli pot until they are cooked and keep it aside.
11. --------------------------------
12. --- Making urundai kulambu
13. ------------------------------
14. In a clay pot heat oil. add cinnamon stick, clove, bay leaf and sauté.
15. Now add curry leaves, sliced 1 onion and sauté.
16. Now add garlic, tomato, green chili and sauté for couple of minutes until raw smell of garlic is gone and tomato become mushy.
17. Now add the chili powder, coriander powder, turmeric powder and sauté until they all come together.
18. Now add tamarind juice, 3/4 cup of water. Bring to boil and cook for 8 minutes covering with a lid.
19. Now add the coconut paste, waster if needed and cook this for 5 minutes or right thickness is reached.
20. Now add all the urundai and cook for a minute and serve.

NOTES:

1. Goes well with white rice