For urundai:
Ingredients: serves.3
Toor dal.....................................1 cup ( soak in water for 2 hours )
Onion. ......................................1/2 cup ( finely chopped )
Red chilli. ................................ 2-3 no
Fennel seeds ( sombu ).............1 tsp
Coconut. .................................. 2 tbsp ( grated )
Salt. ..........................................1 tsp
Coriander leaves. .....................1tbsp ( finely chopped )
Method:
Grind the red chilli and fennel seeds to a powder ,
add soaked toor dal in it and grind to a semi coarse
mixture.
Transfer to a bowl, add chopped onion, grated
coconut,coriander leaves, salt,mix well, make
a lemon size ball and cook in steam for 5 minutes.
For khuzhambu: Ingredients:
Onion...................................2 no medium size ( finely chopped )
Tomatoes. ...........................2 no medium size ( finely chopped )
Ginger garlic paste. ............1 tsp
Chilli powder. ....................1tsp
Coriander powder. .............1 tbsp
Cumin powder
( jeera powder ) ..... ..........1 tsp
Turmeric powder. .............1 tsp
Cinnamom. .......................1 inch
Karam masala powder.......1/4 tsp
Curry leaves. ....................few
Coconut........ ...................3 tbsp
Fennel seeds. ...................1 tsp
Cardamon. .......................1 no
Oil. .................................2-3 tbsp
Salt. ................................to taste
Method :
Heat a cooker in medium flame, add 1 tbsp oil,ginger garlic paste, onion, saute for a minute, add tomatoes,turmeric powder, chilli powder, cumin powder, coriander powder, karam masala powder,salt, 2 cups water, cover and cook for 1 whistle.
Once cool down, open the lid, add the cooked urundai and put on
the flame to boil for 2 minute.
Then add coconut & fennel paste, boil for another one minute and temper with oil, cinnamon, few fennel seeds, and curry leaves.
This khuzhambu is great with plain rice, and roti.
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