Majjiga Unta Pulusu | Mor Urundai Kuzhambu

Ingredients:

Toor dal - 3/4 cup (Soak for a minimum of 1 hour)

For Pulusu:

Coconut - one handful

Jeera - 1/2 spoon

Red chillies / Green chillies - 3 chillies

Hing

Soaked toor dhal - 3 - 4 spoon

Soar Curd - 2 cups

Turmeric powder -  a pinch

Curry and Coriander leaves

For Unta:

Coconut - one handful

Hing

Green chillies - 2 nos.

Soaked Toor dal

Small Onion - 15

Curry and Coriander leaves

Preparation:

Unta Preparation:

1. In a mixie jar, first grind - coconut, hing, green chillies, and salt - coarsely.

2. Then add the soaked toor dal and grind it. Do not add water.

3. Transfer the above to a vessel and mix it with chopped onions, curry leaves, and coriander leaves and add spluttered mustard seeds.

4. Make small balls out of it and steam for 10 mins in an idli plate.

5. Unta ready.

Majjiga Pulusu Preparation:

1. In a mixie, grind - coconut, jeera, red chillies / green chillies, hing, and turmeric powder and soaked toor dal to a coarse paste.

2. Mix the above in sour curd and add salt, curry leaves, and coriander leaves boil it and keep aside. Do not boil for a longer time.

3. Add the steamed balls to the pulusu.

4. Prepare mustard tadka and pour it over the Majjiga Pulusu

5. Tasty Majjiga Unta Pulusu / Mor Urundai Kuzhambu is ready. Serve hot with rice.