Urundai Kuzhambu , Chettinad Veg Kola Urundai Kuzhambu

Chettinad Veg Kola Urundai Kuzhambu.

Tamilnadu Chettinad Style Veg Kola Paruppu Urundai Kuzhambu recipe. Lentil kofta curry.

Urundai kuzhmabu / Lentil dumplings curry is a very traditional Tamilnadu dish served for lunch in the weddings, during celebration times and festival days. I have already shared a variation of this Urundai kuzhmabu curry here . The juicy Urundai kuzhmabu dumplings soaked in tamarind gravy makes lunch divine. Here is how to do Urundai kuzhmabu.

Lets do dumplings for Chettinad Veg Kola Urundai Kuzhambu. Soak 3/4 cup toor dal in water for 30 minutes. Drain the water and add fennel seeds (sombu), cumin seeds, salt, dry red chillies and green chillies. Grind it in a blender / mixie without adding any water. Do not add water while grinding. There might be one or two lentil grains that might be left whole while grinding. That is perfectly fine. After grinding, transfer the dal mixture to a cup and add in the finely chopped onions and coriander leaves. Mix well.

Mix everything well to combine. Make little dumpling balls from the mixture for Urundai kuzhmabu. Place the dumplings on an oiled idli plate. I use the mini idli plate. it works really well. Now, we need to steam the dumplings. Steam the dumplings in an idli vessel for 20 minutes. Set aside.

Lets make the masala for Chettinad Veg Kola Urundai Kuzhambu. Heat oil in a kadai / pan until hot. Add some fennel seeds (sombu), cumin seeds, coriander seeds (dhania) and curry leaves. Let the seeds splutter. Add in the onions and the garlic. Fry well until brown.

Once the onions and garlic is cooked and brown, add in the tomatoes and the salt.

Fry till the tomatoes are cooked and juiced down. Add in fresh shredded coconut and fry briefly for a minute. Remove off heat and set aside to cool slightly.

Grind the mixture to a fine paste. Add a cup of water while grinding to achieve smooth consistency. Set aside. This is a fine masala paste for Chettinad Veg Kola Urundai Kuzhambu.

Soak half a lemon size tamarind in 2 cups of water for 20 minutes. Once the tamarind has been soaked, squeeze it between the fingers to release all the juices. Strain the juice and set aside.

Heat oil in a kadai / pan until hot. Add in the mustard seeds, fennel seeds (sombu) and curry leaves. Fry till the mustard seeds splutter and the curry leaves crisp up. Add in the tamarind juice and let it come to a boil. Add in the turmeric powder and sambar powder. Let it boil for 5 minutes. Add in the ground masala paste and simmer for 10 minutes on low flame. Check for seasoning. Add little water if the Chettinad Veg Kola Urundai Kuzhambu gravy is too thick.

Add in the cooked dumplings and let it boil on low flame for 5 minutes. Remove off heat. Chettinad Veg Kola Urundai Kuzhambu is ready.

Serve Chettinad Veg Kola Urundai Kuzhambu with rice.

Here is a printable recipe for Chettinad Veg Kola Urundai Kuzhambu.

For the Dumplings

• 3/4 cup toor dal
• 1 teaspoon fennel seeds (sombu)
• 1/2 teaspoon cumin seeds
• 1 teaspoon salt
• 1 dry red chilly
• 2 green chillies.
• 1 Onion, finely chopped
• 6 - 7 sprigs coriander leaves, finely chopped

For the Ground Masala Paste

• 2 tablespoon peanut Oil
• 2 teaspoon fennel seeds (sombu)
• 1 teaspoon cumin seeds
• 2 tablespoon coriander seeds (dhania)
• 2 sprigs curry leaves.
• 2 medium sized onions
• 12 cloves garlic
• 3 tomatoes
• 1 1/2 teaspoon salt
• 1/2 cup fresh shredded coconut

For the Tempering

• Half a lemon size tamarind
• 2 tablespoon sesame oil (gingely , nalla ennai)
• 1/2 teaspoon mustard seeds
• 1/4 teaspoon fennel seeds (sombu)
• 1 sprig curry leaves
• 1/2 teaspoon turmeric
• 1 teaspoon sambar powder

1. Soak 3/4 cup toor dal in water for 30 minutes. Drain the water and add fennel seeds (sombu), cumin seeds, salt, dry red chillies and green chillies. Grind it in a blender / mixie without adding any water. After grinding, transfer the dal mixture to a cup and add in finely chopped onions and coriander leaves. Mix well. Make little dumpling balls from the mixture. Steam the dumplings in an idli vessel for 20 minutes. Set aside.
2. Heat oil in a kadai / pan until hot. Add some fennel seeds (sombu), cumin seeds, coriander seeds (dhania) and curry leaves. Let the seeds splutter. Add in the onions and the garlic. Fry well until brown. Once the onions and garlic is cooked and brown, add in the tomatoes and the salt. Fry till the tomatoes are cooked and juiced down. Add in fresh shredded coconut and fry briefly for a minute. Remove off heat and set aside to cool slightly. Grind the mixture to a fine paste. Add a cup of water while grinding to achieve smooth consistency. Set aside.
3. Soak half a lemon size tamarind in 2 cups of water for 20 minutes. Once the tamarind has been soaked, squeeze it between the fingers to release all the juices. Strain the juice and set aside.
4. Heat oil in a kadai / pan until hot. Add in the mustard seeds, fennel seeds (sombu) and curry leaves. Fry till the mustard seeds splutter and the curry leaves crisp up. Add in the tamarind juice and let it come to a boil. Add in the turmeric powder and sambar powder. Let it boil for 5 minutes. Add in the ground masala paste and simmer for 10 minutes on low flame. Check for seasoning.
5. Add in the cooked dumplings and let it boil on low flame for 5 minutes. Remove off heat. Serve hot with rice.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 30 mins
• Cook Time: 45 mins
• Category: Gravy
• Cuisine: South Indian

For the Dumplings

• 3/4 cup toor dal
• 1 teaspoon fennel seeds (sombu)
• 1/2 teaspoon cumin seeds
• 1 teaspoon salt
• 1 dry red chilly
• 2 green chillies.
• 1 Onion, finely chopped
• 6 - 7 sprigs coriander leaves, finely chopped

For the Ground Masala Paste

• 2 tablespoon peanut Oil
• 2 teaspoon fennel seeds (sombu)
• 1 teaspoon cumin seeds
• 2 tablespoon coriander seeds (dhania)
• 2 sprigs curry leaves.
• 2 medium sized onions
• 12 cloves garlic
• 3 tomatoes
• 1 1/2 teaspoon salt
• 1/2 cup fresh shredded coconut

For the Tempering

• Half a lemon size tamarind
• 2 tablespoon sesame oil (gingely , nalla ennai)
• 1/2 teaspoon mustard seeds
• 1/4 teaspoon fennel seeds (sombu)
• 1 sprig curry leaves
• 1/2 teaspoon turmeric
• 1 teaspoon sambar powder

1. Soak 3/4 cup toor dal in water for 30 minutes. Drain the water and add fennel seeds (sombu), cumin seeds, salt, dry red chillies and green chillies. Grind it in a blender / mixie without adding any water. After grinding, transfer the dal mixture to a cup and add in finely chopped onions and coriander leaves. Mix well. Make little dumpling balls from the mixture. Steam the dumplings in an idli vessel for 20 minutes. Set aside.
2. Heat oil in a kadai / pan until hot. Add some fennel seeds (sombu), cumin seeds, coriander seeds (dhania) and curry leaves. Let the seeds splutter. Add in the onions and the garlic. Fry well until brown. Once the onions and garlic is cooked and brown, add in the tomatoes and the salt. Fry till the tomatoes are cooked and juiced down. Add in fresh shredded coconut and fry briefly for a minute. Remove off heat and set aside to cool slightly. Grind the mixture to a fine paste. Add a cup of water while grinding to achieve smooth consistency. Set aside.
3. Soak half a lemon size tamarind in 2 cups of water for 20 minutes. Once the tamarind has been soaked, squeeze it between the fingers to release all the juices. Strain the juice and set aside.
4. Heat oil in a kadai / pan until hot. Add in the mustard seeds, fennel seeds (sombu) and curry leaves. Fry till the mustard seeds splutter and the curry leaves crisp up. Add in the tamarind juice and let it come to a boil. Add in the turmeric powder and sambar powder. Let it boil for 5 minutes. Add in the ground masala paste and simmer for 10 minutes on low flame. Check for seasoning.
5. Add in the cooked dumplings and let it boil on low flame for 5 minutes. Remove off heat. Serve hot with rice.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 30 mins
• Cook Time: 45 mins
• Category: Gravy
• Cuisine: South Indian

Find it online : https://www.kannammacooks.com/chettinad-veg-kola-urundai-kuzhambu/

No bake Eggless Chocolate Pudding recipe made with china grass / agar agar.

Chocolate Pudding Summer!

Its been a hot summer so far. A cold glass of water brings in so much of comfort these days. Summer means more time to sleep in the mornings as there is no rush to get the children ready for school. Days have been long and lazy. My husband’s sister visited us and I made this easy chocolate pudding. Here is how to do an easy Chocolate Pudding.

Whisk water, cocoa and sugar until its mixed well. Heat the mixture on medium flame until boiling. Remove off heat and set aside.

Take a pan and mix the condensed milk, milk and cream and bring it to a boil. When boiling add in the cocoa mixture and reduce the flame to the lowest setting on the stove. Let it simmer.

In the mean time, take a cup and add in the water and custard powder and mix well. Add it to the simmering pan. Mix well. Let it come to a boil. Remove off heat.

A note on CHINA GRASS / AGAR AGAR

China Grass sets at room temperature. So boil it only after getting everything ready. You cannot prepare this in advance and keep it for use later. Once you boil the china grass, it needs to be added to the pudding mixture immediately.

Soak the china grass / agar agar for 10 minutes and heat the mixture until the agar agar is completely melted.

Add it to the chocolate mixture and mix well. Strain to get rid off any small pieces. Then pour it in cups and let it set in the refrigerator for an hour.

For the chocolate ganache topping : Chop the dark chocolate into small pieces. Set aside. Bring the cream to a boil and remove from heat.

Add in the chocolate to the hot cream and mix well. Never heat the chocolate on the stove. It will burn. The heat of the cream is sufficient to melt the chocolate. Mix well until all the chocolate is incorporated.

Pour a tablespoon of chocolate ganache on each chocolate pudding cup.

Decorate with chocolate shavings. Chocolate Pudding is almost ready.

Refrigerate for 4-5 hours and serve Chocolate Pudding chilled.

Here is a printable recipe for chocolate pudding.

For boiling Cocoa

• 4 tablespoon cocoa powder
• ½ cup sugar
• ½ cup water

For milk mixture

• 400 grams / 1 tin Condensed Milk (milkmaid)
• 2 cups ( 500 ml) Milk
• 200 ml cream (I used Amul cream)

For Custard mixture

• 5 tablespoon Custard Powder
• 2/3 cup water

For Boiling Agar Agar

• 1½ cup water
• 10 grams agar agar sheet / china grass

For Chocolate Ganache Topping

• 200 ml cream
• 250 grams Dark chocolate (chopped)
• Chocolate shavings for garnish

1. Whisk water, cocoa and sugar until its mixed well. Heat the mixture on medium flame until boiling. Remove off heat and set aside.
2. Take a pan and mix the condensed milk, milk and cream and bring it to a boil. When boiling add in the cocoa mixture and reduce the flame to the lowest setting on the stove.
3. Take a cup and mix the water and custard powder well until mixed. Add it to the pan. Mix well. Let it come to a boil. Remove off heat.
4. Soak the china grass / agar agar for 10 minutes and heat the mixture until the agar agar is completely melted. Add it to the chocolate mixture and mix well. Strain to get rid off any small pieces. Then pour it in cups and set on the refrigerator for an hour.
5. For the chocolate ganache topping : Chop the dark chocolate into small pieces. Set aside. Bring the cream to a boil and remove from heat.
6. Add in the chocolate to the hot cream and mix well. Never heat the chocolate on the stove. It will burn. The heat of the cream is sufficient to melt the chocolate. Mix well until all the chocolate is incorporated.
7. Pour a tablespoon of chocolate ganache on each pudding cup. Decorate with chocolate shavings. Refrigerate for 4-5 hours and serve chilled.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 5 hours
• Cook Time: 20 mins
• Category: Dessert
• Cuisine: Fusion