Ingredients:
For urandai (balls)
1 cup red gram dal
1/2 cup bengal gram dal
5-6 red chillies
1 sprig curry leaf
salt to taste
For rasam
1 lemon sized ball tamarind
1 sprig curry leaf
a pinch of turmeric powder
salt to taste
Seasoning
1 1/2 – 2 tbsp gingely oil
a pinch of asafoetida
1 1/2 – 2 tbsp chopped coriander
Fry in 1 tsp oil and powder
1 1/2 – 2 coriander leaves
1 tsp pepper
1 tsp cumin seeds
2 red chillies
Seasoning:
1 tsp ghee or oil
1/2 tsp mustard seeds
a pinch of asafoetida
1 tbsp chopped coriander
Method:
To make Urandai
1. Soak dal in water for half an hour, strain all the water, add chillies, curry leaves, salt and grind to a slightly rough paste (like rava)
2. Season in oil the asafoetida, add ground paste and stir on low heat till almost done (when all the moisture would have evaporated). Remove from fire, add chopped coriander, mix well, cool and make lemon sized balls, set aside.
To make Rasam:
1. Take out extract of tamarind by boiling it in hot water. Add 2 1/2 – 3 cups of water, salt, turmeric powder, curry leaf and the prepared rasam powder, set to boil.
2. When rasam starts to boil, add the prepared balls gradually, one at a time, so it does not break. Allow to simmer for a while.
3. Season ingredients in ghee/oil add to rasam, along with chopped coriander.
Serve hot with rice.
