Paruppu Kola Urundai Kuzhambu

Ingredients For Kola Urundai (koftas)

• • Onions (small, finely sliced) - 3 tablespoons
• • Coriander leaves (chopped) - 1 tablespoon
• • Thuar dal - 1 cup

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Ingredients For Kola Urundai - Grinding Together

• • Red chillies - 8
• • Aniseeds - ¼ teaspoon
• • Cumin seeds - ½ teaspoon
• • Salt - as required
• • Coconut (grated) - ¼ cup

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Method To Make Kola Urundai

• 1. Grind "For Kola Urundai - Grinding together" spices to fine paste, add soaked dal and grind to coarse thick.
• 2. Soak dal in water for 2 hours.
• 3. Strain water completely and grind as mentioned.
• 4. Add sliced garlic, onion, grated coconut, coriander leaves to ground paste and mix well.
• 5. Make into small lemon sized balls and arrange in greased idli plate and steam for 7 to 8 minutes. (Till it gets a shine)
• 6. Add the koftas to boiling gravy paste.

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Note

• • To make the gravy thick, mash one or two balls and put in the gravy while boiling. Add jaggery for taste.

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Note - Variations

• • Soak ½ cup of bengal gram dal along with ½ cup thuar dal and make urundai.
• • Omit steaming process.
• • After grinding dal fry it using oil in a deep pan for few minutes till it becomes thick.
• • Make small balls and add it to gravy directly.
• • Boil for few more minutes.

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Ingredients For Kuzhambu

• • Onions (small) - ½ cup
• • Garlic - 6 flakes
• • Tomatoes - 4
• • Tamarind extract (thick) - ¼ cup
• • Salt - as required

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Ingredients For Kuzhambu - Grinding Together

• • Red chillies - 10
• • Coriander seeds - 2 teaspoons
• • Cumin seeds - ¾ teaspoon
• • Aniseeds - ¼ teaspoon
• • Poppy seeds - 1 ½ teaspoons

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Ingredients For Seasoning

• • Oil - 2 tablespoons
• • Mustard seeds - ¼ teaspoon
• • Fenugreek - ¼ teaspoon
• • Aniseeds - ¼ teaspoon
• • Curry leaves - few

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Method To Make Kuzhambu

• 1. Fry the "For Grinding together" spices in little oil. Dry roast idli rice (2 Teaspoons) till it puffs up grind everything together with ¼ cup of grated fresh coconut.
• 2. Peel onions, garlic and slice into thin strips.
• 3. Cut tomatoes finely.
• 4. Heat oil, add seasoning, garlic and then onion.
• 5. Fry till golden brown and then add chopped tomatoes.
• 6. Stir 611 it becomes pulpy and pour diluted tamarind extract, ground paste, salt and boil for few minutes.
• 7. Add steamed kola urundai and boil for another two minutes.
• 8. Serve hot with cooked rice.