chop the small onion and curry leaves into fine pieces
add the coarsely grounded dal mixture and mix well in medium flame. Make sure it should not be more moisture. let wait the mixture is cool. After that make balls out of this mixture. Urundai (koftha) is ready.
take a big vessel and pour the sambar(gravy) mixture and bring them into a nice boil. Keep the mixture in a medium flame. Put the one ball(urundai
all the balls(urundai
making balls (urundai
balls should not be made more tightly nor too loosely.
you stream cook the balls it will not sucks the gravy. So cooking the balls inside the gravy is tasty .
cooking the balls put one ball at a time and then add another one after few more seconds. If you put all at a time, the balls will broken. so this step is very important.
grinding dal you can add 1 tsp of fennel seeds for more flaovurable urundai (kofthas)
Curry leaves - few. ParuppuUrundaikulambu has become my recent favorite kulamburecipe. You might need to read the paruppuurundai kuzhambu recipe multiple times to get a hold of the complete process if you are trying this for first time
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