Tags
Chettinad Foods, chettinad recipe, kola urundai kulambu, Lentil Meat balls, paruppu urundai kulambu
Kola urundai kulambu, this is a very famous recipe in chettinad families. Made out of lentils is a great source of protein. This was one of the dishes in my wedding lunch 😀 , I grew up with grand parents and my parents were living in a different place. My grandma is an expert in this recipe. Just watching her cook is amazing. When my uncles used to visit us, this is for sure in the days menu. All of us love this to a great extent.
I was always a bookworm, just studies and never used to think of cooking, anything else when I was young. Only after I started cooking I know how joyful it is. Miles away from my family, now I feel how blessed I am to have had a chance to eat food which was cooked and served with so much of love. Few days back I got this recipe from my grandma and tried it, though I couldn’t get it so lovely as her, it turned out better 🙂
Lentil is called as paruppu in tamil language
Ingredients:
For the balls:
Pigeon split pea lentil/ Toor dal : 1 cup
Red Chili : 3
Fennel Seeds : 1/2 teaspoon
salt : 1/2 teaspoon
Onion: 1/2 of a large
Cilantro : Few Finely chopped
Curry leaves : few
Grated coconut : 2 table spoon
Asafoetida : 1/4 teaspoon
For gravy:
Tamarind : 1 small lemon size
Red chili powder : 1/2 tablespoon
Coriander powder : 2 tablespoon
Turmeric powder : 1/4 teaspoon
Onion : 1/2 of a large chopped
Garlic : 8 to 10 pods
salt : 1/2 teaspoon
To season:
Mustard seeds: 1/2 teaspoon
Urad dal : 1/2 teaspoon
Fennel seeds : 1/2 teaspoon
Curry leaves : few
Oil : 2 tablespoons.
Method:
Soak tamarind in water.
Soak the lentil/paruppu for 30 to 45 mins. Along with red chili, fennel seeds, asafoetida and salt grind it with minimal water. It should be a coarse paste. Do not make it smooth. Now heat 1 tablespoon oil in a pan. When it is hot, put onions, let it turn translucent. Next add the ground mix of lentil and mix well in the pan. Have the heat in low. Otherwise it might start sticking to the pan. Keep stirring for 5 mins. Stop the heat. Then add the curry leaves, cilantro leaves, and grated coconut and mix well. Now we can make balls out of it.
Make the balls and keep it aside.
Pour extra water in the tamarind and make it as a juicy water. Add Red chili powder, corriander powder, salt with it. Keep it aside.
In a pan heat oil and add items in to season. Now add onions and garlic. Let it turn translucent.
Next add the juice we made out of tamarind to this. Let it heat well for around 6 to 7 mins. You can find the water in it boiling at this moment we are ready to add the balls.
Add 3 balls at one time. Leave it for 2 mins. Next add another 3 balls. leave it for 2 mins, then add the similar way until the balls are all put in the gravy. This is to avoid the balls get stuck with each other.
This has to cook around 15 mins, so that the gravy gets into  the ball. At the end add some chopped cilantro leaves.
This is a great choice with plain cooked rice. I hope you enjoy this dear friends 🙂
Malar's Kitchen 