Urundai Kulambu

I like to call this as a “South Indian Kofta Curry” as the curry looks same as north Indian kofta curry. But this is entirely different both in terms of taste and also the method of making it. My BF is a big fan of this curry and when ever I cook, and more over this is a very good recipe for most of the vegetarians as it’s a variety curry and taste good as well. It involves a little work like grinding, baking stuffs but after its all done and when you have it you never feel it went for a toss.



Ingredients:

• Toor Dal- Half Cup
• Small Onion-8 Nos
• Tomatoes- 1 large
• Cumin seeds- 1 Tspn
• Fennel Seeds-1 Tspn
• Chili powder- 2 Tspn
• Coriander Leaves- 1 Tspn
• Turmeric Powder- half tspn
• Red chillies-4 nos
• Tamarind- a half lemon size.
• Coconut-4 Tspn
• Fenugreek Seeds- 1 Tspn
• Salt- To taste
• Curry Leaves-few
• Coriander Leaves-few
• Oil

Method:

• Soak toor dal atleast for 2 hours.
• Grind cumin seeds, fennel seeds with red chilies and little coconut(2 Tspn) to dry powder.
• Now add the soaked toor dal along with the grounded powder and grind coarsely. Add chopped onions, curry leaves, coriander leaves and mix well.
• Make small balls of this and bake it in idly plate in cooker for 10 minutes.
• Let it cool for sometime.

Now, for the gravy,

• Soak tamarind and extract the pulp from it and keep aside.
• Grind coconut (2 Tspn) and onion (2 nos) to fine paste and keep aside.
• In a pan, heat oil add mustard, fenugreek seeds, curry leaves and green chilies.
• Add small onion and tomatoes and fry till it becomes translucent.
• Add chili, coriander, turmeric powder and stir well,pour the tamarind extract along with salt into this and let it boil for 2 minutes.
• Add the coconut paste as well and now you can add the baked balls into this.
• Once after the balls are added, do not stir it as it may break.
• Let the curry boils for 5 minutes and serve hot.

 
Tips:

"While grinding to make balls, do not grind it with excess water(like the dough used for making masala vada is fine)

Do not over bake the balls as it may turn hard after baking.

Grinding the coconut and onion is optional however it adds a good taste to the curry."