Cleaned & chopped methi leaves - 1 cup
Tamarind paste - 2 tsp ( or little more to taste)
Grated coconut - ½ cup
To grind for the urundai:
Tur dhal - 3 tbsp
Gram dhal - 3 tbsp
Red chillies - 3
Green chillies - 3
Hing - ½ tsp
Salt
To grind for gravy:
Onion - 2
Garlic - 4,5 pieces
Green chillies - 4,5
Tomatoes - 3
To temper:
Oil - 2 tbsp
Jeera - 1 tsp
Add 1 cup warm water to coconut & take milk.
To tamarind paste add 1 cup of water, salt & haldi.
Grind the ingredients for the urundai, add chopped methi leaves, roll into balls ( do not make tight balls).
Steam for 6,7 mts.
Heat oil, temper jeera & add the second paste.
Fry well till the raw smell goes.
Add tamarind – coconut mixture.
When it boils well, add urundais, simmer & remove.