This is a proper Brahmin Triplicane recipe from my granny who used to live in Triplicane. She never used any mixer / grinder or fridge for her cooking. With her and my mum passing away a few years back, some of these recipes are slowly vanishing from our menus. It used to be our Sunday special lunch during our Summer holidays at Chennai .
I caught hold of my Bangalore Lallu mausi and got this recipe from her . I have tried it and it came out well . Many people mistake urundai kolambu for urundai sambar . A proper sambar will not have ground ginger / garlic in it ( like net most recipes say ).
This recipe is for a family of 4 - 2 adults and 2 children.
For the Balls ( urundai )
Tuar Dal - 1 cup
Channa dal -1 cup
Red chillies - 2
Curry leaves - a few
Hing - A pinch
Salt - per taste .
For the sambar masala :
Freshly grated coconut - 1 cup
Tamarind - A small lemon size .
Green chillies - 2
Jeera - 1/2 table spoon
Channa dal - 2 Tablespoons
Jaggery - a pinch
Salt - per taste
For seasoning :
Oil - 2 tablespoons
Mustard - 1 table spoon
Methi seeds - 1/4 table spoon
Karepak leaves - a few
Red chillies - 1
Soak the ingredients for the balls for an hour and grind coarsely .
Make into small lemon sized balls and keep aside .
Grind the ingredients for sambar minus the tamarind and keep aside .
In a heavy bottomed pan , extract juice of the tamarind and boil . You can add 1/2 cup water to make it more watery . Add the sambar masala and let it simmer for a few minutes .
Then add the balls one by one .
If the balls immediatly spring up , then it means its getting cooked well. If the ingredients for the balls are not proper or they are not ground properly , then the balls might start melting in the sambar.
In such a case , you can add some rice flour to the balls , mix it and start putting them in the sambar.
Alternatively , you can steam these balls for 5 minutes in the idli cooker. For a richer taste you can deep fry them for a few minutes in oil.
Once all the balls are in the sambar sauce , you can switch off the gas .
The final step is seasoning . Seasoning of any dish should be done in the end as it gives a crunchy taste while eating .
Urundai sambar with hot rice with a dollop of ghee on top makes such a slurpy dish.
I caught hold of my Bangalore Lallu mausi and got this recipe from her . I have tried it and it came out well . Many people mistake urundai kolambu for urundai sambar . A proper sambar will not have ground ginger / garlic in it ( like net most recipes say ).
This recipe is for a family of 4 - 2 adults and 2 children.
For the Balls ( urundai )
Tuar Dal - 1 cup
Channa dal -1 cup
Red chillies - 2
Curry leaves - a few
Hing - A pinch
Salt - per taste .
For the sambar masala :
Freshly grated coconut - 1 cup
Tamarind - A small lemon size .
Green chillies - 2
Jeera - 1/2 table spoon
Channa dal - 2 Tablespoons
Jaggery - a pinch
Salt - per taste
For seasoning :
Oil - 2 tablespoons
Mustard - 1 table spoon
Methi seeds - 1/4 table spoon
Karepak leaves - a few
Red chillies - 1
Soak the ingredients for the balls for an hour and grind coarsely .
Make into small lemon sized balls and keep aside .
Grind the ingredients for sambar minus the tamarind and keep aside .
In a heavy bottomed pan , extract juice of the tamarind and boil . You can add 1/2 cup water to make it more watery . Add the sambar masala and let it simmer for a few minutes .
Then add the balls one by one .
If the balls immediatly spring up , then it means its getting cooked well. If the ingredients for the balls are not proper or they are not ground properly , then the balls might start melting in the sambar.
In such a case , you can add some rice flour to the balls , mix it and start putting them in the sambar.
Alternatively , you can steam these balls for 5 minutes in the idli cooker. For a richer taste you can deep fry them for a few minutes in oil.
Once all the balls are in the sambar sauce , you can switch off the gas .
The final step is seasoning . Seasoning of any dish should be done in the end as it gives a crunchy taste while eating .
Urundai sambar with hot rice with a dollop of ghee on top makes such a slurpy dish.
