Ingredients:
Toor Dhal-1cup
Dried Red chilly-4
Tamarind-Lemon Size
Sambar Powder-2teaspoon
Salt to taste
Mustard,Methi Seeds- 1/2 teaspoon each
Asafoetida-1/2 teaspoon
Oil-2teaspoon
Chopped garlic pod-4
Ginger-Few
Coriander leaves-Few
sombu-1/2 teaspoon
Procedure:
Soak the tamarind for 20mins in water and take tamarind water from it and filter the residues.Keep it aside
Take a vessel and soak the toor dhal for one hour in water and filter the water completely from it
Grind the toor dhal after one hour along with red chilly,garlic ,sombu,salt and ginger to get a vada batter paste
Note if you need water means add lightly otherwise not necessary during grinding
Now take a kadai and add oil and add the grinded paste.Stirrer well for 2 mins and Off the stove.
Start to make small ball and keep it in idly cooker for 3 mins.its optional only and keep it aside
Now take a kadai add the tamarind water,sambar powder,salt.When it boiled and started to become thick add the cooked balls or uncooked balls
In another kadai fry mustard,methi seeds,asafoetida with little oil and add this in urundai kulambu
Appalam is a best side dish for it
