ULUNDHU URUNDAI MORKOZHAMBU

Ingrediants:-

For Ulundhu Urundai:-
Urad dal- 1 cup
Salt- To Taste
Oil- For Frying

For MorKozhambu:-
Curd- 1 cup(shouldnt be sour)
Turmeric Powder - A Pinch
Mustard - 1/2 tsp
Methi - 1/2 tsp
MorMilaga - 3-4(Curd Chillies)
Curry Leaves - A Few.
Oil- 2 Tbsp
Salt - To Taste

For Grinding:-
Dry Red Chillies - 3
Coriander Seeds - 1 tsp
Jeera - 1/2 tsp
Bengal Gram - 2 tsp
Shredded Coconut - 2 Tbsp
Ginger - a small piece.
Method
1) Soak the urad dal for an hour and grind them into a smooth paste.



2) Add salt and mix well



3) Roll them into ball size and deep fry them and keep it aside.



For the Kozhambu:-



1) Soak all the ingrediants for grinding expect ginger and coconut in 1/2 cup of water for about an hour.



2) Now grind the soaked ingrediants along with the ginger and coconut to a smooth paste and keep it aside.



3) Mix this paste to the thined curd along with turmeric and salt.



4) Heat 2tbsp of oil in a kadai, add mustard and allow it to splutter.



5) Then add the methi,curry leaves and the mormilaga. Followed by the curd mixtures.



6) Allow it to just rise a bit and take care not to allow it to boil..if it boils then the gravy will curdle..and will not taste good..



7) Add the vada half an hour before serving..