Vazhaipoo Urundai Kozhambu

Ingredients:

Tomato puree - 1 cup
Green Chilly paste - 1 tbsp
Ginger garlic paste - 1 tbsp
Coconut & Cashew paste - 2 tbsp
Turmeric powder - a pinch
Red chilly powder - 1 tbsp
Coriander powder - 1 tbsp
Coriander leaves - Little
Temper - mustard seeds, cumin seeds, curry leaves
Tamrind water - 1 cup(soak lemon size tamrind in water)
Salt, Oil, Water - As reqd

For Urundai:
Channa dal - 150 g
Green chilly  - 2
Cumin seeds - 5 g
Fennel seeds - 5 g
Garlic - 2
Ginger - small piece
Banana flower (vazhaipoo) - 100 g (fine chop)
Onion - 1

Method:

• Soak channa dal for 3 hours.
• Drain water and add fine chopped onion,chilly, ginger and garlic.
• Add fennel seeds, cumin seeds, vazhaipoo and half salt.
• Blend this all together.
• Make small balls and steam them for 10 mins.
• Heat oil in pan and temper.
• Add chilly paste and tomato puree and saute.
• Add ginger garlic paste and saute.
• Add in spice powders and salt and tamrrind water.
• Add little water and let it boil for few mins.
• Once it reduces in consistency add the steamed balls.
• Cook for 2-3 mins.
• Garnish with coriander leaves and serve hot.