– Soak red gram, red chillies and fennel seeds for 3 hrs.
– Grind the above mixture to a coarse paste.
– Add chopped onion, curry leaves, coriander leaves, asafoetida powder and salt to the grounded mixture.
– Make small balls and steam cook in idli pan.
– Cut onions, tomatoes and garlic.
– Grind coconut, pepper, fennel seeds and roasted gram.
– Add oil and sauté cloves, cardamom, cinnamon, bay leaf, onion, garlic and tomatoes.
– Add sambar powder, red chilly powder, tamarind juice and salt.
– Add the grounded coconut paste and sauté till the raw smell goes.
– Boil it to the correct consistency and add broken urundai’s to it.
– Add whole urundai’s and cook in low flame for 7 mins.
– Add coriander leaves to the kuzhambu.
– Urundai’s should be soaked in kuzhambu for more time.