Cooking web notes

                     I love this kuzhambu,its a life saver for me when I made this after long time…after I got bored of sambhar and vathakuzhambu and the usual stuff  I do for lunch…

                    This is a keeper,I took the urundai (kofta)recipe from Mallika Badhrinath’s  cook book  and gravy from Rani samayal cook book…. I have made this 4-5 times before,never failed… do try it and let me know

Ingredients:

For urundai(kofta):

For approx 20 koftas

For Gravy:

To grind:

To temper:

Method:

Koftas:

1. Soak toor dal for 2 hrs,in a mixer,first grind jeera,fennel seeds(if desired),red chillies,coconut to a coarse powder. 
2. Then add the toor dal  (soaked,water drained )and grind coarsely.(little bit finer then we grind for masala vada)(don’t add water)Add chopped onions,salt,coriander leaves and mix well.
3. Make small balls out  of  the ground batter and steam it by placing in a greased idly plates and steam it for 10 to 12 minutes.
4. Cool down a bit(but let it be still warm),and again shape tightly,to make it perfect shaped  koftas.

For Gravy:

1. Extract tamarind juice,keep a side,grind the coconut and onion for a fine paste,keep a side.
2. Heat a kadai,with oil and add the tempering items under the table To temper.
3. Add garlic,onion and fry till golden brown.Then add the chopped tomatoes and fry for a minute.
4. Add the tamarind extract,sambar powder,turmeric and bring to boil and then add the ground coconut and onion paste.
5. Add enough water and salt,jaggery(if desired) and boil for 10 mins,till the oil seperates and a thick consistency.(not too thick as the usual kara kuzhambu,this kofta kuzhambu should be a little thinner in consistency,not too thin too …but thinner than the usual kara kuzhambu)
6.   At last add the koftas and bring to boil and remove from fire. Serve hot with rice and ghee .

ADDING KOFTAS DIRECTLY WITHOUT STEAMING:

1. Just grind the dals little more fine paste and make balls and keep ready,just skip steaming and add the kofta one by one after the 4h step.
2. The gravy should boil ,then si mmer the flameand then only u should add the urndais one by one carefully.
3. boil in medium flame until all the balls float on the top(6-8 mins approx),by this time it would have got cooked.
4. Donot stir till this stage. simmer for 4 mins and the kuzhambu is ready!