Chettinad Special Steamed Lentil Dumplings Gravy - Kola Urundai Kuzhambu
You must try this Chettinad Special Steamed Lentil Dumplings Gravy or Kola Urundai Kuzhambu made out of steamed lentil dumplings soaked in spicy gravy. Serve with rice or roti for a weekend lunch or dinner.
Chettinad Special Steamed Lentil Dumplings Gravy - Kola Urundai Kuzhambu is a traditional chettinad dish served for lunch during weddings, celebrations and festival times. Kola Urundai Kuzhambu is a traditional curry from the chettinad region of the Tamil Nadu. Chettinad cuisine is believed to be one the spiciest cuisines in India. The preparation is fairly simple, but has a perfect mix of flavors.
Serve Chettinad Special Steamed Lentil Dumplings Gravy along with Whole Wheat Lachha Paratha or Steamed Rice Recipe and Masala And Plain Lacha Pyaz Recipe - Pickled Onions for a weekday lunch.
If you like this recipe, you can also try other recipes such as
The contest is in association with Preethi Kitchen Appliances.
10 M
50 M
60 M
4 Servings
Ingredients
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Ingredients for Grinding (To Make Lentil Dumplings)
- 1 cup Arhar dal (Split Toor Dal)
- 4 Dry Red Chilli
- 1 teaspoon Fennel seeds (Saunf)
- 1/2 inch Cinnamon Stick (Dalchini)
- 1 inch Ginger , peeled and finely chopped
- 5 Garlic , finely chopped
- 2 Shallots , finely chopped
- 1 cup Fresh coconut , grated
- Salt , as per taste Ingredients for Tadka
- 2 teaspoons Oil
- 1 teaspoon Mustard seeds (Rai/ Kadugu)
- 1 teaspoon White Urad Dal (Split)
- 1 teaspoon Fennel seeds (Saunf)
- 1/2 teaspoon Methi Seeds (Fenugreek Seeds)
- 1 sprig Curry leaves
- 1 Bay leaf (tej patta) Ingredients for Kuzhambu/ Gravy
- 5 Tomatoes , chopped
- 2 Shallots , chopped
- 5 Garlic , chopped
- 2 teaspoon Red Chilli powder , adjustable
- 2 teaspoons Coriander Powder (Dhania)
- 1 teaspoon Turmeric powder (Haldi)
- Salt , as per taste
- Tamarind Paste , extract from lemon sized ball
- 1/2 teaspoon Garam masala powder
How to make Chettinad Special Steamed Lentil Dumplings Gravy - Kola Urundai Kuzhambu
To begin making Chettinad Special Steamed Lentil Dumplings Gravy - Kola Urundai Kuzhambu we will first make the lentil dumplings.
Wash and soak the toor dal in enough water for a minimum of 1 hour.
After the dal has been soaked ,add soaked toor dal with cinnamon, fennel seed, dry red chillies and salt into a mixer grinder. Grind to a thick paste. Remove the dal mixture into a bowl.
To this paste, add onions, garlic, coconut, and curry leaves and mix well to combine. Make small balls of the mixture.
Keep a vegetable or Idli steamer on with water over the stove.
Once the steamer is heated up, place the lentil balls inside the steamer and steam them for about 15 minutes till it firms up.
Heat oil in a broad kadai. Add asafoetida powder, mustard seeds, fennel seeds , fenugreek, bay leaves and curry leaves and let them splutter.
Once done add onions and garlic . Saute them for a minute or two or until the onions turn light brown.
After the onions have turned brown add tomatoes and tamarind extract.
Add salt, turmeric powder, red chilli powder, coriander powder and Garam Masala. Stir well to combine and bring to a brisk boil. Once boiled add the steamed dumplings. Boil for 2 minutes and reduce the heat. Simmer Kola Urundai Kuzhambu for 10 more minutes over low heat.
Turn off the heat when Kola Urundai Kuzhambu starts to boil. Transfer the Chettinad Special Steamed Lentil Dumplings Gravy into a serving bowl and serve.
Serve Chettinad Special Steamed Lentil Dumplings Gravy along with Whole Wheat Lachha Paratha or Steamed Rice Recipe and Masala And Plain Lacha Pyaz Recipe - Pickled Onions for a weekday lunch.
