Kola Urundai Kuzhambu Recipe | Lunch Recipes

Been a busy day writing down a diet plan for me!!! My doctor has asked me to lose 10 kgs:P. Being a food blogger, it is really not easy to follow my diet. Let me see how this thing works out...phew...Coming to today's recipe, its an simple and delicious urundai kuzhambu for vegeterians...!!! This comes in very handy when you don't have veggies at home. 

KOLA URUNDAI KUZHAMBU RECIPE

Recipe Category: S.Indian  
Preparation Time: 20 minutes Cooking Time: 30+5 minutes Serves:6

Ingredients:

For Urundai :
Toor Dhal - 1 cup
Red Chillies - 4
Fennel Seeds - 1 tbsp
Shallots (Small Onion) - 1/4 cup
Turmeric Powder - pinch
Salt - to taste
Coriander Leaves - few
Curry Leaves - few

For Kuzhambu:
Shallots (Small Onion) - 15
Garlic - 10
Tomato - 1, small, roughly chopped
Tamarind - lemon sized
Turmeric Powder - 1/2 tsp
Sambar Powder - 2 tbsp
Salt - to taste
Water - as required

To Temper:
Oil - 1 tbsp
Mustard Seeds - 1 tsp
Urad Dhal - 1/2 tsp
Curry Leaves - few

Method of Preparation:

1. Prepare the ingredients and keep it ready. Soak toor dhal for 30 minutes. Drain and reserve. Add the rest of ingredients under "For Urundai" in a mixie or food processor and blend to a coarse paste. In the same, grind dhall to a coarse mixture. In a mixing bowl, mix both well and make small lemon sized balls and keep it aside. ***Don't grind it smooth. 

2. Steam the balls for 5 minutes in Idli steamer. Don't over steam it. In a bowl, add tamarind water made from 3 cups of water and tamarind pulp. Add sambar powder, turmeric powder and salt. Mix well. Also, crumble one urundai into the mixture for gravy thickness.

3. Heat oil in a heavy bottomed kadai, add the items "To Temper". Add shallots, garlic and tomatoes. Cook it nicely in medium heat for few minutes till it forms a nice golden colour.

4. Add the tamarind water prepared. Bring the gravy to a boil, then add the urundai one by one. Now, put the gravy in medium heat and cook for 10-15 minutes. The consistency must be watery only, not thick as the gravy will thicken over resting time. Switch off !

Notes:

• While preparing the urundai mixture, make sure it is not watery. It will be difficult to make the balls. So drain your soaked dhall well. 
• Steaming the balls is an important part, as over steaming will make the outer harder and will not be possible for the urundai to absorb gravy.
• The gravy should be slightly watery as the urundai will absorb and go big. 

Linking this to  Beulah's Full Scoops 1st Anniversary Celebration!!!