As i intimated you long long ago so long ago in my
Version I post, here posting the Version II of Urundai Kuzhambu. Story starts >> As we are Salem based people, we are new to this recipe when we come to chennai. Our family friend used to prepare this complicated and tasty gravy weekly once and even they used to share this to us. I was sceptical to have that. You know how it tasted ??!! Oh God ! it was tasted heavenly, mainly the balls added into the gravy. Even my hubby like this gravy, one day planned to try this during my early marriage days when i was a novice in cooking, i was like huh! such a big complicated process. Totally tired but one consoling thing was we both enjoyed throughly. It was real lip smacking gravy :) Nowadays it become a usual recipe even me become expert to prepare this in short time :P
ALL YOU NEED:
| Masala Vadai (Round shape) | 6 Nos. |
| Chopped Onion | 2 Nos. |
| Chopped Tomato | 1 No. |
| Turmeric Powder | Pinch |
| Sambar Powder | 2 spoons |
| Tamarind Syrup | 1/4 cup |
| Curry Leaf | 2 twigs |
| Coriander Leaf | 1 twig |
| Water | Required |
| Mustard | 1 spoon |
| Salt | To Taste |
To Grind:
| Coriander Powder | 1 spoon |
| Coconut | 5 pieces |
| Fennel Seed | 1/2 spoon |
| Garlic | 5 Cloves |
Heat a spoon of oil in a pan. Let the mustard gets splutters. Add chopped onion, tomato, curry leaf and corainder leaf. Saute it for a while. Meantime, grind the ingredients under section "
To Grind". Pour the grinded items into the pan. Add turmeric powder, sambar powder and required salt. Add required amount of water and 1/4 cup of tamarind syrup. Allow it to boil, until raw smell goes off. Once done, put off the flame. Add Vada balls into and serve after 45 minutes with hot steamed rice. ♬ Sangeetha♡Nambi ♬
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