vazhaipoo urundai kuzhambu

Vazhaipoo urundai kuzhambu is one of the famous dish fro chettinad. Cleaning vazhaipoo is the difficult one, instead of vazhaipoo we can use elephant yam(senai kizhangu).

Ingrediants:

         Vazhai poo - 1

         Onion - 1

         Tomato - 1/2

         Garlic - 8 pods

         Ginger - 1 inch

         Coconut - 4 tbsp(grated)

         Red chillies - 4 to 5
         Fennal seeds - 1 tsp
         Cinnamon 1/4 inch
         Coriander leaves - chopped fine
         Curry leaver - chopped fine
          Channa dhal - 1/2 cup (soaked in water for 1 hour)
         Tamarind - size of cherry fruit
         Chilly powder - as needed
         Coriander powder - 1/2 tsp
         Turmeric powder - 1/4 tso
         Salt - as needed
         Oil

  Method:

       1. Wash vazhaipoo around 2 to 3 times in running water,then add salt cook for 10 min.
        2.Grind soaked channa dhal,6 pods of garlic,red chillies,1/2 tsp of fennal seeds,ginger,1/2 of the onion ,cinnamon and salt.
        3.Now drain the cooked vazhaipoo without any water and grind. Then add the grind vazhaipoo and chopped coriander leaves with  channadhal mixture. Make them small balls.

                   4.Heat the oil in a pan then add some fennal seeds and curry leaves. Add onion and tomato fry well,when onions are cooked,add chilly powder , coriander powder and turmeric, mix well. then add tamarind extract and salt. Then grind coconut , 2 pods of garlic,1/4 tsp of fennel seeds as a fine paste,add into the kzhambu. Let them to boil , when kuzhambu starts to boil add the vazhaipoo balls one by one. Allow tem to boil untill 10 min. When the gravy became little thick it is ready to serve with rice. We can make vazhaipoo vadai in same batter. We need to give aflat shape for urundai and fry them into oil.