Senaikilangu/Yam Kola Urundai Kulambu

Ingredients:
For Urundai:
Yam/Senaikilangu-2cups(grated)
Fried Gram(Porikadalai)-1/2cup
Fennel(Sombu)-1tsp
Clove(Krambu)-2
Salt-to taste
Red Chilly(Milagai Vatral)-3
Garlic(Poondu)-2 cloves
Oil-to deep fry
For The Gravy:
Coconut(Grated)/Thengai Thuruval-1/2cup
Coriander Seeds(Kothumalli Vidai)-1tbs
Cumin Seeds(Jeeragam)-1tsp
Red Chilly(Milagai Vatral)-3
Garlic-3 Cloves
Ginger(Inji)-a small piece
Tomato(thakkali)-2
Onion(vengayam)-2
Oil-2tbs
Garam Masala Powder-1/4tsp
Salt-to taste
Turmeric Powder(Manjal Podi)-1/4tsp


Procedure:
1. Grind fried gram to a fine powder.
2. Grind the spices and garlic cloves to a fine paste.
3. Mix all the ingredients for the urundai, except oil.
4. Pinch small portions and roll into small balls.
5. Heat oil and deep fry the balls till golden brown.
6. For the Gravy: Heat 1/4tsp oil in a pan and roast coriander seeds and cumin seeds. When brown, switch off stove and add the red chillies. Roast it in the heat.
7. Roast ginger and garlic in a little oil.
8. Grind the grated coconut, ginger-garlic, tomatoes and the seeds to a fine paste.
9. Heat oil. Add onions and saute till golden brown.
10. Add the paste, water enough to form gravy consistency, salt and turmeric powder.
11. When it starts boiling, switch off flame to low and cover pan and cook the gravy for about 5 minutes.
12. Let the gravy be thinner because, when you add the kola urundai, it will absorb the liquid and the gravy will become thicker.
13. After 5 minutes add the fried kola urundai(about 12 numbers) to the gravy and switch off stove.
14. Keep the pan covered for 10 minutes. this will give time for the urundai to absorb the gravy and become soft.
15. Serve hot with either rice or dosa or rotis.

This is the sixth day of the week long Blogging Marathon we are running. Please do check out my friend’s posts for many more interesting recipes.
30 Minutes Meals: Gayathri Anand
Baked Goods: Monika, 
For On Going Events: Usha 
Kids Friendly: PJ, Savitha, Smitha, Srivalli, Veena Aravind 
Rice Varieties: Champa, Divya, Padma

I am sending this as an entry to A.W.E.D Indian Cuisine hosted at Taste Of Pearl City and started by DK