UNDA PULUSU

UNDA PULUSU

Ingredients
FOR CHANNADAL BALLS

• channa dal – 3/4 cup (soaked for 2 hours)
• chopped onions – 1/2 cup
• dry chillies – 2
• salt to taste or 2-3 pinches

FOR CURRY

• onions – 2 medium sized
• tomatoes – 2
• green chillies – 2
• tamarind paste – 2 – 3 cups (2 or 3 tbsp of tamrind soaked in water and extract)
• curry leaves – bunch
• chopped cilantro – 1/2 cup
• chilly powder – 2 tbsp
• corriander powder – 1 tbsp
• turmeric – pinch
• asafoetida – pinch
• garlic cloves – 3
• oil – 3 tbsp
• mustard,jeera – 1 tsp
• salt to taste

Method
1.First grind soaked channa dal by completely draining the water and dry chillies.
2.Grind to thick dough and mix with 1/2 cup onions and salt to taste (lesser than required).
3. Make small sized balls and steam it in the cooker (use oil to keep them from sticking to the plate)
4.Heat oil in a wok and add mustard seeds as it splutters.. add jeera ,asafoetida, curry leaves, garlic and onions and fry.
5. Add tomato, turmeric and green chillies when onions are well fried.
6.When tomatoes are well mixed and forms a thick paste add chilly powder, corriander powder, salt and stir with tamarind liquid.
7. Add additional 2 cups of water and let it boil.
8. When it is almost done add channadal balls which should have cooled off by now and switch off the stove, garnish with cilantro leaves.
9.This gravy thickens later and gives more delicious taste if eaten after few hours. Enjoy with hot white rice