Chettinad Kola Urundai Kuzhambu Recipe
Chettinad Kola Urundai Kuzhambu features steamed dal dumplings in tangy tamarind gravy. A weekend recipe with layered spice and coconut richness.
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Cooking tools:
- Spice grinder
- Steamer basket
- Idli steamer
- Broad vessel
- Mixing bowl
- Stove
- Pot
- Skillet
- Ladle
- Spoon
- Measuring cup
- Measuring spoon
- Plate
- Chef's knife
- Cutting board
- Grater
- Kitchen towel
- Serving bowl
Ingredients
- 3/4 cup Toor Dal
- 1/4 cup Urad Dal
- 8 Dry Red Chillies
- 1 tsp Cumin Seeds
- 1 inch Ginger (peeled)
- 10 Garlic (finely chopped)
- 1 cup Sambar Onions (Shallots - chopped)
- 1/4 cup Oil
- 1 tsp Mustard Seeds
- 1/2 tsp Fenugreek Seeds
- 250 gms Tomatoes
- 4 tsp Red Chilli Powder
- 1 tsp Turmeric Powder
- Salt as per taste
- Curry Leaves (handful)
- 1/2 Coconut (grated)
- 1 cup Tamarind Extract (or more as required)
- Asafoetida Powder (a pinch)1
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