Tentils / Toor dal [OR] Channa dal / Bengal gram - 200 g
Red Chilli - 2
Onion [chopped] - 2 tbsp
Curry leaves and Coriander - 1 tbsp each
Oil - for frying
Salt - to taste
Tomato - 2 [cut into few pieces]
Onion - 1 [cut into pieces]
Garlic - 8 [cut each piece into two]
Ginger - a small piece
Tarmarind Paste - 1 tsp
Sambar powder - 1 tbsp
Salt - as per taste
How to Make Kola Oorundai Kulambu
Soak the dal in water for 1 hour. Then add salt, ginger and red chilli and grind in a mixer. Mix the Chopped onions, curry leaves, coriander and make it into 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 tamarind water (tamarind paste + 2 cups of water), salt and sambar powder.
When all these boils just add the fried balls in this and let it boil for another 10 minutes. Garnish with coriander leaves. Kola oorundai kolambu is ready to serve.
Bawarchi of the Week
An IT professional, Sushmita loves spending time developing new recipes. Her hometown in Jharkhand is has always been an inspiration, and influences her cooking.