Urundai Kozhambu

Ingredients :

• 1 Cup Onions, Finely chopped
• ½ Cup Tomatoes, Finely chopped
• 2 Garlic pods
• Handful of Curry leaves
• ½ Tbsp plus 1 Tsp Red chilli powder 
• 1 Tbsp Coriander powder
• 1 Tsp Turmeric Powder
• Salt to taste
• 1 Cup Tamarind extract
• ½ Cup Coconut paste (Optional and I haven’t used it in my recipe)
• 1 Tbsp Oil
• 1 Bay leaf
• ½ inch Cinnamon
• 2 Star anise
• 1 Tsp Saunf

For Urundai / Channa balls:

1 Cup Channa dal

2 Onions, Finely chopped

Few curry leaves

5 Garlic pods, finely chopped

2 Tbsp Grated Coconut ( Optional )

Method :

• Soak channa dal for 2 hours. 

• Drain and grind it coarsely without adding water.

• Add finely chopped onions, garlic, curry leaves and salt to the ground dal.

• Mix well and make small balls. keep aside.

• Crush the bay leaf, cinnamon and star anise.

• Heat oil in a pan and add crushed masalas followed by saunf.

• Add chopped onions and fry them till the color changes.

• Now add the chopped tomatoes and sauté till it turns mushy.

• Add chilli powder, coriander powder, turmeric powder and salt.

• Fry well and add water ( approx 1 ½ Cups).

• Let it boil for couple of minutes and add the tamarind extract.

• Cover and cook for 5 minutes.

• Add coconut paste and cook for another couple of minutes. (Add water if the curry looks very thick)

• Now simmer the flame and slowly drop the channa balls.

• Cover and cook for 5 minutes.

• Slowly turn the balls without breaking it and cook for another couple of minutes.

• Once done, garnish with curry leaves and remove from the flame.

Notes :

• Kozhambu should be little watery before adding urundai / balls.

• If you are worried about breaking of channa balls while cooking, Just steam them before adding it.

• Grated coconut can also be added in channa balls.

• Adding coconut paste in kozhambu is optional.

Serving Options :

Serve with hot rice and papad or stir fries / Poriyal.

En Iniya Illam's " Passion On Plate "