Urundai Kuzhambu/Kulambu is a famous South Indian gravy. This is my Grandma’s method of urundai kuzhumbu. This kulambu is actually very easy to prepare and tastes great. No need to soak dals and grind anything, just mix gram flour with onion, green chilies and coriander leaves, make dough and fry them in oil. Even bachelors also can try this kuzhumbu. Ok let see how to make kadalai mavu Urundai kuzhumbu. Please try and let me know how it turns out.
Serves : 4
Prep Time : 15 mins Cooking Time : 25 mins
Tamarind : a small lemon size
Shallots/pearl onion : 8-9
Tomato : 3 medium sized
Sambar powder : 2 tbsp
Turmeric Powder : 1 tsp
Coconut Paste : 1/2 cup (optional)
Salt to taste
To Make urundai:
Gram Flour : 1 cup
Onion : 2 tbsp chopped
Green chilly : 1 chopped
Coriander leaves : 1 tsp chopped
Salt to taste
Water as required
To Temper :
Sesame oil : 4 tbsp
Mustard Seed : 1 tsp
Cumin Seeds : 1/2 tsp
Fenugreek Seeds : 1/4 tsp
- Soak tamarind in hot water and make tamarind juice, set aside. Heat oil in Earthen pot, temper with tempering ingredients. Fry shallots to golden brown, then add in chopped tomatoes. Cook till mushy. Add in tamarind juice with turmeric, sambar powder and salt. Allow it to boil till raw smell leaves.
2. In Mean time, heat oil in kadai. Take gram flour in a bowl. Mix onion, green chilly and coriander leaves with some salt. Sprinkle water, make it as a dough. Apply oil in finger and make small lemon size balls. Fry them in hot oil till golden brown in color. Fry them on medium heat, then only inside and outside will cook perfectly.
3. Come back to gravy, once raw smell leaves. Add in coconut paste, boil it for 3 mins. Then add in fried gram flour balls in gravy, allow it to boil for 5 mins. Do not stir gravy in this stage.
Serve hot with white rice and papad.
1. you can skip coconut paste, if you want to skip.