Chettinad Kola Urundai Kuzhambu Recipe

Ingredients

1 casserole chana dal (Bengal Gram Dal)

Arhar dal, 1/4 cup (Split Toor Dal)

1 finely chopped onion

1 dried red chili

1 tsp. fennel seeds (Saunf)

1 tablespoon cumin seeds (Jeera)

1/2 tsp Asafoetida (Hing)

4 finely chopped sprigs of Coriander (Dhania) leaves

2-3 finely chopped curry leaves

Season with salt to taste

Ingredients to be ground to paste

1/2 cup desiccated coconut

1 teaspoon urad dal white (Split)

1 tsp. fennel seeds (Saunf)

3 dried red chilies

Ingredients for the Gravy

1 finely chopped onion

6 garlic cloves, coarsely chopped

2 finely sliced tomatoes

1 tbsp Tamarind Water

1 tsp Coriander Powder (Dhania)

1/2 tsp turmeric powder (Haldi)

4 sprig Coriander (Dhania) leaves, coarsely chopped

Ingredients for seasoning

1 tsp Mustard seeds (Rai/Kadugu)

1 tsp. fennel seeds (Saunf)

Asafoetida, 1/4 teaspoon (hing)

2 tbsp Sesame (Gingerly) Oil

1 curry leaf sprig

Season with salt to taste

1. To begin cooking Chettinad Paruppu Urundai Kuzhambu (Steamed Lentil Balls Cooked in a Tangy Curry), make the lentil balls first. Soak the channa and toor dal for an hour with the dry red chili and fennel seeds.
2. Blend the soaked dals with the fennel seeds, cumin seeds, and asafoetida until smooth. In a mixing bowl, combine the ground lentil mixture with the finely chopped onion, coriander, and curry leaves, season with salt, and mix well.
3. Form this mixture into little lemon-sized balls and steam for 10 minutes. Allow to cool and set away once completed.
4. The following step is to make the coconut paste.
5. Over medium heat, toast the fenugreek seeds, urad dal, and red chilies in a small pan until browned and crisp. The scents will start to come through. Once the smells have been released, add the coconut and roast for approximately a minute before turning off the heat and allowing it to cool for a few minutes.
6. Blend the coconut mixture into a smooth paste in a blender with a small amount of warm water and set aside.
7. Heat the oil in a large wok over medium heat. Allow the mustard seeds to crackle before adding them. Allow the fennel seeds and curry leaves to sputter. Stir in the asafoetida for a few seconds.
8. Sauté the finely chopped onions and garlic until the onions become translucent.
9. Cook until the finely chopped tomatoes are mashed.
10. Allow the tamarind water, coriander powder, and turmeric powder to simmer until the raw tamarind water smells gone.
11. At this point, add the coconut paste and bring it to a boil.
12. Add the steamed lentil balls to the gravy and continue to cook for 10 minutes before turning off the heat. Check the salt and spices for seasoning and adjust to taste. If necessary, adjust the consistency of the Kuzhambu by adding water.
13. Your Chettinad Paruppu Urundai Kuzhambu is now ready to eat. Place the Kuzhambu in a serving basin and sprinkle with coriander leaves.
14. With Steamed Rice, Kootu, Poriyal, and Appalam serve the Chettinad Paruppu Urundai Kuzhambu (Steamed Lentil Balls Cooked in a Tangy Curry).