Unda Sambar

Instructions

• Soak the tamarind in water and take out the pulp.
• Soak the tur dal in water for a minimum of 1 hour or more.
• Drain the tur dal and add the red chillies, green chillies, Asafoetida (Hing), grated coconut and salt. Grind these in a coarse and tight consistency.
• Add rice powder directly to this ground batter and mix evenly.
• Make Golas or Undas (Small ball shape) from this batter.  Preferably in the size of Amla. Don’t make these balls tight.
• Leave little batter (equivalent to 4 Undas) aside for later use and put the remaining in a Idli Plate (Kept in Cooker) and cook it for 3 whistles.
• Now take the extracted Tamarind water in a cooking Pan.  Add Salt and Turmeric Powder to it and let it boil for 15 minutes. 
• Add the Jaggery to it and let it dissolve.
• Now add the cooked Undas to it.  Let the Undas immerse in the Boiling Tamarind and place them in the pan.
• Now add the uncooked Undas kept aside earlier in the Tamarind water and mix evenly without breaking the Undas put inside earlier.
• On a low  flame continue to cook for 10 minutes or till you can smell the flavours. The gravy should only be slightly semi solid in consistency.
• In a separate pan heat oil and add curry leaves and mustard seeds and remove when the mustard splutters. Add this to the sambhar. Your Unda Sambhar is ready now.