Chetinad Urundai Kuzhambu

Description

It is popular cusine in chettinad

Ingredients-1
15 nos	Shallots (small onion)
5 clove	Garlic
2 nos	Tomato
	Tamarind (lemon size)
	Salt as per taste

Ingredients-2
10 nos	Red chilli
2 tsp	Dry coriander seed
½ tsp	Cummin
1 tsp	Fennel seed
2 tsp	Poppy seeds(khus khus)
2 tsp	Idlirice
¼ cup	Coconut (grated)
4 strands	Curry leaves

Ingredients-3
1 tsp	Mustard
½ tsp	Fenugreek
½ tsp	Fennel
2 strands	Currry leaves

Ingredients-4
2 T	Onion medium ( chopped)
3 nos	Garlic (chopped)
½ T	Coariander leaves

Ingredients-5
5 nos	Red chilli
½ tsp	Fennel seed
¼ tsp	Cummin seed
1 cup	Bengal gram
	Salt as per tase

Ingredients-6
½ T	Sambar powder
	Oil ( as per need)

Instructions

Soak Bengal gram for 2 hours & drain it. Now grind the remaining ingredient from table 5, finally add Bengal gram and grind it again like vada batter. Now add (from table 4) chopped onion, garlic & coriander leaves to the batter. Make a small lemon size & steam it for 5-7 minutes after it gets cool keep aside.This is kola urundai.

Soak tamarind, take juice & keep aside.

Now dry roast the idli rice then add little oil, roast the remaining ingredients from table2 & grind it with coconut in paste form. Pour oil in a kadai add mustard, let it spluts; add one by one from table 3 then add vertically slited onion & garlic, saute till it becomes golden colour. Add tomato, saute it till it gets mashy. Now add tamarind juice, grinded paste, sambar pdr & salt. Let it boil well for a few minutes till raw smell goes, add the kola urundai, leave it for 2 minutes & switch off the stove.