Thursday, 13 April 2017

Kola Urundai Kuzhambu Recipe | Urundai Kuzhambu | Chettinad Kola Urundai Kuzhambu Recipe

Paruppu Urundai Kuzhambu

Chettinad  Kola Urundai Kuzhamu is a special recipe which will be prepared on special functions as it has nice rich flavor and goes very well with rice, idly, dosa etc. Aachis make this when they wish to make something special but run out of vegetables at home, the main ingredient of this recipe is toor dal and channa dal. Originally kola urundai was done using meat, later it was customized for vegetarians and prepared using dal. Both channa and toor dal are soaked and grinded coarsely along with few other ingredients, then round balls are made from it, called as "Urundai".

As two dals are used in this recipe it is highly nutritious and rich in protein.  They both contain fibre and carbohydrate which might lead to gas formation in our gut which can be avoided by adding asfoetida/hing. Asafoetida is a latex gum obtained from a perennial plant. The latex is usually collected and dried. It is either packaged in solid blocks or powdered and sold. Asafoetida has got a strong pungent smell, that many dislike. Its anti-inflammatory and anti-oxidant properties alleviate upset stomach, intestinal gas, intestinal worms, flatulence and irritable bowel syndrome (IBS).





Chettinad Kola Urundai Kuzhambu | Urundai Kuzhambu

Recipe Cuisine: Chettinad |  Recipe Category: Kuzhambu
Prep Time:  15 minutes   |  Cook time: 30 minutes    |  Serves: 4


ONION – 2 NOS
PEELED GARLIC – 5 NOS (OPTIONAL)
TOMATO – 1 NO
TAMARIND – 1/2 LEMON SIZE
TURMERIC POWDER – 1/4 TSP
FENNEL SEEDS - 1/2 TSP
CHILLI POWDER - 3/4 TBLSPN
DHANIA POWDER - 3/4 TBLSPN
COCONUT PASTE - 2 TBLSPN
CURRY LEAVES – AS REQUIRED
CORIANDER LEAVES – AS REQUIRED

TO GRIND
                
TOOR DAL – 1/2 CUP
CHANNA DAL – 1/2 CUP
RED CHILLI – 3 NOS
CUMIN SEEDS – 1/2 TSP
FENNEL SEEDS – 1/2 TSP
ASAFOEDITA – 1/4 TSP
PEELED GINGER – 1/2  INCH
TURMERIC POWDER – 1/4 TSP
CURRY LEAVES - FEW
SALT – TO TASTE


METHOD OF PREPARATION :

1. Combine wash and soak dal, red chilli, fennel seeds and cumin seeds for 30 mins. Soaking fennel seeds and cumin seeds optional , you can directly put them while grinding  


Paruppu Urundai Kuzhambu

2.After 30 minutes add it to a mixie along with ginger, asafoetida, salt, ½ tsp turmeric powder. It should be grinded as a coarse paste without adding water. Now add 2 chopped onions, curry leaves and coriander leaves to the batter.
Paruppu Urundai Kuzhambu

3. Mix everything together so that salt gets evenly spreaded. Make rounds balls from the mixed dough.

Paruppu Urundai Kuzhambu

 4. Take a idly vessel, pour water and allow it to boil. Once water boils place the oil coated idly plates and keep the balls in the plate. Altenatively you can fry these balls in hot oil like vada and add to kuzhamu. I wanted to take the healthy route so prefer this method :)


Paruppu Urundai Kuzhambu

 5. Close the idly vessel and steam the balls for only 3 mins, cooking longer will cause the balls to harden. You can skip the step 4 & 5  if you are confident in putting the balls directly in kuzhambu, i usually add directly but wanted to capture this step for readers. 

Paruppu Urundai Kuzhambu

6.Heat a kadai, add oil. When oil becomes hot add fennel seeds, garlic, curry leaves and onion. 


Paruppu Urundai Kuzhambu

7. When onion becomes translucent add tomato and saute it. 


Paruppu Urundai Kuzhambu

8.When tomato becomes mushy add turmeric, chilli and dhania powder and fry it for 2 mins, then add the tamarind water 
Paruppu Urundai Kuzhambu

9.When the mixture boils add coconut paste, add enough water to make the kuzhambu watery(as the balls we put will absorb some water from kuzhambu) and cook it for 10 until raw flavor of tamarind and coconut goes, then crush 1 ball and put it inside(will give nice dal flavour) and add other steamed balls inside 

Paruppu Urundai Kuzhambu

10. Cook this until oil separates from the kuzhambu, for about 7 to 10 mins.Finally add curry leaves or coriander leaves before switching off the flame.
Paruppu Urundai Kuzhambu


11. Serve it with Hot rice combined with Aloo matar fry, Ladies finger Fry, Karunai Kizhangu Masiyal

Note
  • Make sure you add extra two cups of water along with tamarind water(3/4 cup) which while boiling will reduce and thicken when we add coconut and urundai.
  • If you feel the kuzhambu is watery after it has boiled and oil separates, you can crush 1 or 2 more urundai so that the gravy will become thick
  • You can either steam or fry the urundai before adding or you can add it directly to the kuzhambu and allow the mixture to cook for extra 5 to 7 mins
  • If the dal dough is watery you coudnt make balls, you can add rice flour to thicken it.


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