Kola Oorundai Kulambu
Ingredients
Tentils / Toor dal [OR] Channa dal / Bengal gram - 200 grams.
Red Chilli - 2 numbers.
Onion [chopped] - 2 tablespoon.
Kari leaves and Coriander - 1 spoon each.
Oil - for frying.
Salt - to taste.
Tomato - 2 numbers [cut into few pieces]
Onion - 1 number [cut into pieces]
Garlic - 8 numbers [cut each piece into two]
Ginger - a small piece.
Tarmarind Paste - 1 teaspoon.
Sambar powder - 1 tablespoon.
Salt - as per taste.
Method
- Soak the dal in water for 1 hour. Then add salt, ginger and red chilli and grind in mixie.
- Mix the Chopped onions, kurry leaves, coriander and make it in the shape of a small ball. Then fry all these small balls in oil and keep it aside.
- Now put 1 spoon of oil and add Aniseed. Then add onion, tomato, garlic and fry for a while. Then add the tarmarind water [tarmarind paste + 2 cups of water], salt and sambar powder.
- When all these boils just add that fried balls in this and let it boil for another 10 minutes.
Now your Kola Oorundai Kolambu is ready to serve by just adding finally a little of Coriander leaves.
Tips:
If u like to add Coconut powder, follows this.
Coconut powder - 2 spoons.
Red Chilli - 2 numbers.
Cuminseeds - 1 teaspoon.
Poppyseed - 1 teaspoon.
Just grind all these in mixie untill fine paste by adding water. Then add this in that Kolambu before u add the fry balls. Let it boil for 10 - 15 min after u add this mix. Then finally add the fry balls and keep it for another 10 minutes. Now your Kolambu is ready.
Note:
The Salt and hotness of each recipe might differ accordingly. So for your taste you can add/ less the salt and hotness.
