Urundai kuzhambu is a main course dish made of lentil balls in tamarind gravy. It’s a spicy and tangy dish, goes well with hot steamed rice. I learned this recipe from my mother. Later, I googled and found few details about this dish. Its origin is from chettinad cuisine and its one of the spiciest dishes in the chettinad cuisine
I use my homemade chilli powder for this dish. Usually, kuzhambu varieties will taste better the next day than the day it is prepared. So is this too. Let’s try this
|Recipe type||Main course|
100 gm chana dal
2 medium size onions
1 medium size tomatoes
2 green chillies
1 teaspoon of fennel powder/ seeds
3 teaspoons of (homemade)chilli powder
½ teaspoon of fenugreek seeds
1 teaspoon of mustard
½ teaspoon of asafoetida powder
1 teaspoon of urad dal
A pinch of turmeric powder
1 teaspoon of cumin seeds
Tamarind size of gooseberry
Cooking oil 4 teaspoons
Salt to taste
Few Curry leaves and coriander leaves.
- Soak tamarind in water for 15min (it will be easy to extract the juice)
- Soak 100 gm of chana dal in water for 1 hr.
- Drain the water and grind this in a mixer coarsely with fennel seeds and little salt.
- Add 1 finely chopped onion and 2 green chillies to this mixture.
- Mix it well and make them into small round balls.
- Steam these balls in idly cooker for 10min.
- In the meantime, take a pan with 4 teaspoons of oil and add mustard, asafoetida powder, urad, cumin and fenugreek seeds.
- Once they splutter, add some chopped onions and sauté well until they turn translucent.
- Add salt at this stage, so the onions will be cooked evenly and quickly.
- Next add the tomatoes and saute it well.
- Add 4 teaspoon of homemade chilli powder.
- Pour some water to it and let it boil in low flame for 10 minutes.
- Add the tamarind juice extract to it and let it boil for few more minutes till the raw smell goes.
- Now add the steamed lentil balls to the gravy and let it boil for 5 minutes.
- Garnish it with curry and coriander leaves.
Spicy and tasty Urundai kuzhambu is ready!
Tips / variations:
- Make sure you make the gravy a bit more watery consistency as, after adding the lentil balls the gravy will become thick.
- This lentil balls can be made cooked directly in the gravy too but, I steam it as I prefer this ought to be a healthy way.
- Moreover, adding shallot will enhance the taste of the dish.
- Using gingelly oil will enhance the taste and extend the shelf life of the dish.
- It can be stored for more than 2 or 3 days if refrigerated.
- Onions are very low in Saturated Fat and Cholesterol.
- Whereas, Chana dal is rich in fiber and helps to lower cholesterol and on the other hand it is a source of zinc, calcium and protein.
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