1

To begin making Chettinad Special Steamed Lentil Dumplings Gravy - Kola Urundai Kuzhambu we will first make the lentil dumplings.

Instruction for Lentil Dumplings

1

Wash and soak the toor dal in enough water for a minimum of 1 hour.

2

After the dal has been soaked ,add soaked toor dal with cinnamon, fennel seed, dry red chillies and salt into a mixer grinder. Grind to a thick paste. Remove the dal mixture into a bowl.

3

To this paste, add onions, garlic, coconut, and curry leaves and mix well to combine. Make small balls of the mixture.

4

Keep a vegetable or Idli steamer on with water over the stove.

5

Once the steamer is heated up, place the lentil balls inside the steamer and steam them for about 15 minutes till it firms up.

Instruction for Gravy

1

Heat oil in a broad kadai. Add asafoetida powder, mustard seeds, fennel seeds , fenugreek, bay leaves and curry leaves and let them splutter.

2

Once done add onions and garlic . Saute them for a minute or two or until the onions turn light brown.

3

After the onions have turned brown add tomatoes and tamarind extract.

4

Add salt, turmeric powder, red chilli powder, coriander powder and Garam Masala. Stir well to combine and bring to a brisk boil. Once boiled add the steamed dumplings. Boil for 2 minutes and reduce the heat.  Simmer Kola Urundai Kuzhambu  for 10 more minutes over low heat.

5

Turn off the heat when Kola Urundai Kuzhambu starts to boil. Transfer the Chettinad Special Steamed Lentil Dumplings Gravy into a serving bowl and serve. 

6

Serve Chettinad Special Steamed Lentil Dumplings Gravy along with Whole Wheat Lachha Paratha or Steamed Rice Recipe  and Masala And Plain Lacha Pyaz Recipe - Pickled Onions for a weekday lunch.

The contest is in association with Preethi Kitchen Appliances.

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