PARUPPU URUNDAI KUZHAMBU

           Bored of your regular food. Need something spicy and different for your Lunch. Here we go with this traditional kuzhambu which needs little efforts.
           Lets see the preparation for this Kuzhambu as two parted recipes. Recipe for the Urundai and Kuzhambu.  

URUNDAI
INGREDIENTS :
Toor Dal - 1 cup
Cocount -1/2 cup grated
Chili powder -1 tsp
Asofoetida -1 pinch
Garlic- 4 cloves choppped
Onion-1chopped
Salt to taste
Coriander and mint leaves
 METHOD :
1) Soak Toor Dal for 1 hour and drain the water completely.
2) Grind the dal to a semi coarse mix.
3) Add all the other ingredients to this mixture. Make them as small size balls. To make these balls you can get help from your children.
4) Steam the balls in an idli cooker for 10 min and now the urundai is ready.

KUZHAMBU
INGREDIENTS:
Ginger Garlic paste-1/2 tsp
Clove and cinnamon- 2 small pieces.
Turmeric powder-1 pinch
Chili powder -2 tsp
Onion -1 (Finely Chopped)
Tamarind juice -1 small cup
Oil -2 tsp
Salt to taste
Coconut grinded with few fennel (sombu)- 1 cup                      
METHOD :
1) Heat oil in a kadai and add clove and cinnamon.
2) Fry ginger garlic paste and onion.
3) Add turmeric chilli powder to the  tamerand juice with salt & coc gravy.
4) Until the chili smell goes leave it to boil for 15 mins.With some more water.
5) In low heat, Add the urundais one by one.
6) Let it boil for 5 min and add some curry leaves. Now the spicy Urundaai Kuzhambu is ready.