Tuesday, December 11, 2007

Kola Urundai Kuzhambu



A gravy for rice made out of Thoor dhal and channa dhal. Very handy when there are no vegetables at home but we want something special. The balls in the curry will act as a side dish and will help us from making something separate for that.
Ingredients for the urundai
Thoor dhal- ½ cup or 1 cup of this dhal alone can be used
Channa dhal-1/2 cup
Red chillies-6
Fennel seeds-1 teaspoon
Chopped onion-1/2 cup
Grated coconut-2 table spoon
Chopped curry leaf-little
Chopped coriander leaves-little



Ingredients for the gravy
Small onion-20
Garlic-8 pods
Tomato-1
Tamarind-little
Sambar milagai thool-2 tablespoons
To season
Mustard seed-1 teaspoon
Urudh dhal-1 teaspoon
Curry leaf-little

Procedure
Soak all the dhal items, red chili and fennel seed in water for 30 minutes. Drain the soaked items and grind in the mixie with minimum water. Don’t grind it very smooth. Add chopped onions, Turmeric powder, asafetida, chopped curry leaves, chopped coriander leaves and the salt required to the mixture. Mix nicely and make small balls. Steam the balls in the idly pan for just 5 minutes. Over steaming will make the urundai hard.

For the gravy, Take 3 cups of water. Add tamarind into that and take out the juice. Add turmeric powder and the sambar powder also. Mix one urundai also into the gravy to give thickness to it.
Keep a flat bottom vessel in the stove .In 1 tablespoon of oil, season with the items in ‘To season’. Add the chopped onions, tomato and garlic and sauté for some time nicely. Pour the gravy into the kadai and cook .When the gravy starts boiling add the urundai one by one in such a way that they don’t stick to each other. Cook in medium fire for another 10 minutes. Switch off the stove when the gravy is little watery itself. The urundai will absorb lot of gravy as time goes by. So if you make it very thick, there will be no gravy left at the end. It will be better if you don’t transfer the gravy into another vessel. Garnish with coriander leaves.

12 comments:

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Meena said...

I tried this recipe. It was delicious. Thank you.

Meena

priya s said...

Tried this receipe last week was delicious...Thanks!!!!!

priya

Sathya Kamal said...

Dear Aachi...
You are the best in rejuvenating the recipes... Awesome one.
My mom prepares this. where as for parupu urundai, i remember she would add jeera and fennel seeds and green chillies. Good one. please visit my blog, i have posted few recipes that i have discovered. need you valuable comments.

Karaikudi said...

Hi Solai achi, I have tried to make this kolumbu many times - it tastes good but the urundai breaks by the end of the cooking process. I have tried to steam, fry and even cook the urundai when the kulambu is boiling hot, but nothing seems to work. Any comments would be appreciated.

Solai Chidambaram said...

Karaikudi,If you steam the balls,I am pretty sure it will not break.Try grinding the dhal little more smoother.

Jaya said...

Hello, achi, i am also from chettinadu, but not femiliar with chettinadu cooking. i tried your few receipies, it was nice & delicious. would like to cook panneer in chettinadu style. if you can able to help, post post the paneer receipes please.

Madhu Pravin said...

Ma'am, you had mentioned grated coconut in the ingredients for making urundai. Should I grind the grated coconut along with the dal and red chillies or add to the gravy directly for thickness?

Solai Chidambaram said...

Madhu,The cocunut is for taste and not for the gravy to become thick.Add grated cocunut to the grinded dhal when you are adding choppede onion.The gravy will automatically become thick since this is a dhal curry.For thickness we are adding little grinded dhal also into the gravy.

Skl said...

hello aunty,
we tried this recipe today,came out well,we make these urundai out of ground mutton or chicken and achis readymade chicken curry powder for gravy,turns out well too,had with rice,great recipe,thank you,skl

Muthu Pal said...

Romba nallarka!!!

Priya said...

Hi, Am a beginner in cooking.I tried your recipe. It came out wonderful. Thanks a lot. though I have been trying out diff recipes from net, this is the first recipe i feel like commenting that its too good. thanks,.