Ingredients

For making urundai or dal balls

Red gram dal : ½ cup
Chana dal : ½ cup
Dried red chilli : 4
Saunf : ½ tsp
Garlic : 5 cloves
Grated coconut : 2 tbsp
Coriander leaves : a little
Curry leaves : a little
Salt : as needed

 
For kuzhambu

Onion : 2
Tomato : 3
Garlic : 10 cloves
Tamarind : a little
Chilli powder : 3 tsp
Coriander seeds powder : 1 tsp
Turmeric Powder : ¼ tsp
Coriander leaves : a little
Curry leaves : a little
Salt : as needed

For Seasoning

Mustard : 1 tsp
Fenugreek : ½ tsp
Cumin : ½ tsp
Oil : 4 tbsp
 
Method

Soak redgram dal and chana dal for an hour.
Grind the dal with red chilli and saunf coarsely.
Add grated coconut, finely cut coriander leaves, curry leaves, garlic and saunf.
Mix well and make small balls and set aside.
Cut onion, tomato and garlic.
Add 3 cups of water to tamarind, extract and strain.
To the tamarind water add chilli powder, coriander seed powder, turmeric powder, salt, coriander leaves, curry leaves, set aside.
Heat oil in a frying pan, add seasoning items.
When the mustard splutters add onion, garlic and fry.
Add tomato, fry for sometime and add tamarind water mix.
Let it boil for 5 minutes.
Add about 6 ball and let it boil.
The balls will rise when cooked.
Add the other balls and let it boil on a low flame.
Add coriander leaves, curry leaves and remove from fire.




This recipe is taken from the book "Maavatta Samayal" by Revathi Shanmugam published by Kannadhasan Pathippagam