Tuesday, March 24, 2009

ULUNDHU URUNDAI MORKOZHAMBU

When Vineela announced the JFI-Ingrediant, i knew this would be one of my entry to the event. This is dish is a typical tamil recipe, that one would surly get to relish.This is my first entry to the JFI Event.Here is how i make them.


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:-

For the Vada:-

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..

This kozhambu goes very well with rice.

1 comments:

misterraj said...

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