For Urundai:
Tur dhal ½ cup level
Udad dhal 2 tsp
Red chillis 4
Salt, haldi,Hing,chopped curry leaves and coriander leaves
For kuzhambu:
Tamarind paste 1 tbsp
Tomatoes 3
Roast & grind with 2 tbsp coconut
Red chillis 4
Methi ½ tsp
To temper:
Mustard seeds 1 tsp
Soak the dhals & chillis for 2-3 hrs.( You can use 2 red & 2 green chillis)
Wash and drain well.
Preferably mince them as fine as possible in a small mincer jar- if not ,grind without water to a coarse paste.
Mix with this paste, salt, haldi,hing,chopped curry leaves and coriander leaves.
Make lemon sized balls without making them very tight in which case they will become hard – roll them lightly.
Steam them for 5 mtes by arranging them carefully without one touching the other.
In a pan, boil chopped tomatoes and tamarind paste with ½ cup water till soft.
Blend and strain.
Make this up to 2 cups by adding water.
Boil this with salt, haldi and ground paste.
When the mixture is well blended add the well cooled balls one by one.
Simmer for a few minutes and remove.
Temper with mustard seeds in ½ tsp oil.
This dish can be made using only tamarind without tomatoes.
This is a traditional South Indian Favourite dish.
Goes well with rice and a green vegetable curry.
The same urundais can be added to plain morkuzambu without any vegetable.
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