Unde Huli / Undyacha Sambar

Ingredients:

For Dal Rounds/Balls:

1/2 Cup - Chana Dal

1/2 Cup - Toor Dal

6 - Red Chillies

2 Stems - Karvepak

Hing

1/4th cup - Fresh shredded Coconut (add more per your taste)

Salt
Water

For Masala:

2 teaspoons - Dhaniya

1 teaspoon - Jeera

6 - Redchillies (adjust per your taste)

2 teaspoon - Oil
Hing

Fresh coconut

Other Ingredients:

Lemon size - Tamarind

Lemon size - Jaggery/Gul [Optional]

Salt

For Tadka:

1 - Red Chilli

1 Stem - Karvepk

Mustard Seeds

Procedure:

For Dal Rounds:

1. Soak chana dal, toor dal and red chillies for 2 hour (Preferably over night).
2. Drain the water (you can use this water while making Sambar).
3. With very little water grind chana dal, toor dal and chillies coarsely.
4. Mix other ingredients mentioned in 'Dal Rounds' section and make small balls.
5. Steam them in a idli cooker or any vessel. 

 

For Masala:

1. Except coconut, fry rest of the ingredients mentioned in 'Masala section' in oil.
2. Grind the above fried ingredients along with coconut and keep it aside.

For Sambar:

1. Bring Tamarind juice to boil.
2. Drop steam cooked Dal balls in boiled tamarind juice.
3. Add the above prepared masala, salt, Gul [optional], water and boil it.
4. Add tadka with the ingredients mentioned in 'Tadka section' at the end.
5. Undyacha Sambar is ready to serve with rice.