Chettinad Veg Kola Urundai Kuzhambu (Step By Step)

Chettinad Veg Kola Urundai Kuzhambu

Prep time

30 mins

Cook time

45 mins

Total time

1 hour 15 mins

Tamilnadu Chettinad Style Veg Kola Paruppu Urundai Kuzhambu recipe. Lentil kofta curry. Measurements Used - 1 cup = 250 ml , 1 teaspoon = 5 ml

Author: Kannamma - Suguna Vinodh

Recipe type: Gravy

Cuisine: South Indian

Ingredients

For the Dumplings

• ¾ cup toor dal
• 1 teaspoon fennel seeds (sombu)
• ½ 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
• 1½ teaspoon salt
• ½ cup fresh shredded coconut

For the Tempering

• Half a lemon size tamarind
• 2 tablespoon sesame oil (gingely , nalla ennai)
• ½ teaspoon mustard seeds
• ¼ teaspoon fennel seeds (sombu)
• 1 sprig curry leaves
• ½ teaspoon turmeric
• 1 teaspoon sambar powder

Instructions

1. Soak ¾ 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.

                   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 curry here. The juicy dumplings soaked in tamarind gravy makes lunch divine. Here is how to do it.

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. 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.

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.

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 gravy is too thick.

 Add in the cooked dumplings and let it boil on low flame for 5 minutes. Remove off heat.

Eggless sponge cake recipe with applesauce | vegan sponge cake (Step By Step)

do’s and don’ts for this eggless sponge cake recipe:

1. baking soda and baking powder cannot be substituted for each other.
2. oil gives a really good texture. use oil which has a neutral taste and flavor. if using butter then first mix the sugar with the apple sauce, till the sugar dissolves. then add the butter and with an electric beater beat very well till the mixture is uniform and smooth.
3. the recipe cannot be doubled or halved. if using salted butter then skip adding pinch of the salt to the batter.
4. this cake can be made in the convection mode of a microwave oven. not sure about pressure cooker method. you will have to experiment on your own.
5. recipe uses 1 tbsp fresh apple cider vinegar. but you can add 1 tbsp regular vinegar or lemon juice in place of apple cider vinegar.
6. whole wheat flour might not work in this recipe. though if you want to add, then i suggest adding half-half of both all purpose flour and whole wheat flour.

note – the step by step pics have been taken in the night.

eggless sponge cake recipe with applesauce:

1. in a mixing bowl, take ¾ cup unsweetened applesauce, ¼ cup oil and ¾ cup sugar.  also grease a loaf pan measuring 8.5 x 4.5 x 2.5 inches with oil or butter. you can also use a round pan of 7 or 7.5 inches diameter. preheat the oven at 180 degrees celsius/350 degrees fahrenheit 15 minutes before you start baking. for baking in the convection mode of the microwave oven, use 170 degrees celsius/330 degrees fahrenheit as the preheat temperature.

2. with a wired whisk, stir this mixture so well that the oil is incorporated evenly.

3. now add 1 tbsp apple cider vinegar or regular vinegar or lemon juice to this wet mixture.

4. stir and mix again very well.

5. seive the dry ingredients – 1.5 cups maida/all purpose flour, ½ tsp baking soda, 1 tsp baking powder and a pinch of salt directly in the bowl having the wet ingredients.

6. add vanilla powder or scraped vanilla bean or vanilla extract.

7. fold the dry ingredients in the wet ingredients lightly. don’t over do.

8. the batter should feel light. here’s the batter ready to go in a greased pan.

9. pour the batter in the prepared pan.

10. bake at 180 degrees celsius/350 degrees fahrenheit for 35 to 40 minutes. if top starts to get browned early during baking, then cover with foil or butter paper and continue to bake. depending on the temperature conditions in your oven, it make take less or more time. the final check is a golden top and a tooth pick or wooden skewer coming out clean. for baking in the convection mode of a microwave oven, use the temperature of 170 degrees celsius/330 degrees fahrenheit. again the baking time will vary in the convection mode of your microwave oven

11. once baked and a toothpick inserted comes out clean, remove the cake from the pan after it cools a bit and then place on a wired rack or tray for the sponge cake to cool down.

12. here’s the pic of the cake in daylight. slice and serve this eggless sponge cakewith milk, tea or coffee.

if you are looking for more eggless cakes recipes then do check pound cake, banana cake, orange cake, vanilla cake, mango cheesecake and black forest cake recipe.

sponge cake recipe with applesauce below:

5.0 from 5 reviews

eggless sponge cake recipe with applesauce

 

PREP TIME

10 mins

COOK TIME

40 mins

TOTAL TIME

50 mins

eggless sponge cake with applesauce - one bowl light, airy eggless sponge cake made with applesauce.

AUTHOR: dassana

RECIPE TYPE: dessert

CUISINE: world

SERVES: 1 loaf

INGREDIENTS (measuring cup used, 1 cup = 250 ml)

• 1.5 cups all purpose flour/ maida, about 185 grams
• ½ tsp baking soda
• 1 tsp baking powder
• a pinch of salt
• ¾ cup unsweetened applesauce
• ¼ cup oil (use oil which has a neutral taste and flavor), 62.5 ml
• ¾ cup unrefined cane sugar or regular sugar
• 1 tsp vanilla extract or vanilla powder or 1 scraped vanilla bean
• 1 tbsp apple cider vinegar or regular vinegar or lemon juice

INSTRUCTIONS

1. in a mixing bowl, take ¾ cup apple puree, ¼ cup oil and ¾ cup sugar.
2. with a wired whisk, stir this mixture so well that the oil is incorporated evenly.
3. now add 1 tbsp apple cider vinegar or regular vinegar or lime juice to this wet mixture.
4. seive the dry ingredients - 1.5 cups maida/all purpose flour, ½ tsp baking soda, 1 tsp baking powder and a pinch of salt directly in the bowl having the wet ingredients.
5. add vanilla powder or scraped vanilla bean or vanilla extract.
6. fold the dry ingredients in the wet ingredients lightly. don't over do.
7. the batter should feel light.
8. pour the batter in the prepared pan.
9. bake at 180 degrees celsius in a preheated oven for 35 to 40 mins.
10. once baked and a toothpick inserted comes out clean, remove the cake from the pan after it cools a bit and then place on a wired rack or tray for the sponge cake to cool down.
11. slice and serve this eggless apple cake with milk, tea or coffee.

mix vegetable kuzhambu recipe, how to make mix veg kuzhambu (Step By Step)

lets start step by step veg kuzhambu recipe:

1. heat a small pan on a low flame & add the following spices – 3 tsp coriander seeds, ¼ tsp fenugreek seeds, ¼ tsp black pepper, ½ tsp cumin seeds.

2. stirring often, dry the roast spices till fragrant. keep aside and allow the roasted spices to cool. no need to brown the spices. just lightly roast them till they become fragrant.

3. meanwhile in a small bowl, soak ½ tbsp tightly packed seedless tamarind soaked in ½ cup of hot water for 30 minutes.

4. add the roasted spices in a grinder jar along with ½ cup grated coconut or chopped coconut.

5. add ½ to ⅔ cup water and grind to a smooth paste. keep aside.

6. quarter the brinjals and keep them in soaked salted water for 15 to 20 minutes. also chop the other veggies.

7. heat 2 tbsp oil in a pan. lower the flame and add ½ tsp mustard seeds & 1 tsp urad dal.

8. on a low flame crackle the mustard seeds and brown the urad dal.

9. add the 9 to 10 pearl onions or shallots and 8 to 10 curry leaves. stir and saute for two minutes or till the onions soften and get slightly golden from the edges.

10. then add 1 chopped medium tomato. stir and saute for a minute or two.

11. then add the chopped veggies – i used 1.5 cups of mix vegetables like brinjals, carrots and potatoes. apart from these veggies, i also add 2 drumsticks, chopped.

12. add ¼ tsp turmeric powder and ½ tsp red chili powder.

13. stir well and saute the veggies for a minute or two.

14. add 1.5 cups water.

15. add salt as required.

16. stir and cover the pan. on a low to medium flame simmer the veggies, till they are almost cooked.

17. squeeze the tamarind extract from the soaked tamarind.

18. once the veggies are cooked, add the tamarind extract.

 
19. add the ground coconut and roasted spice paste. if the gravy looks thick, then you can add some water.

21. stir very well.

21. simmer for 7 to 8 minutes on a low flame without the lid.

22. serve vegetable kuzhambu with steamed rice or even with idli or dosa.

if you are looking for more veg curries then do check kadala curry, tiffin sambar, mix vegetable korma, appam recipe without yeast, chana masala and paneer lababdar restaurant style recipe.

veg kuzhambu recipe below:

5.0 from 1 reviews

veg kuzhambu recipe

PREP TIME

30 mins

COOK TIME

20 mins

TOTAL TIME

50 mins

mix vegetable kuzhambu - spiced and tangy kuzhambu gravy made with mix vegetables.

AUTHOR: dassana

RECIPE TYPE: side

CUISINE: south indian, tamilian

SERVES: 4

INGREDIENTS (measuring cup used, 1 cup = 250 ml)

for the kuzhambu gravy:

• 1.5 cups diced mix vegetables
• 1 or 2 drumsticks, peeled and chopped in 2 to 3 inches batons
• 9 to 10 pearl onions or shallots or 1 medium to large onion, diced
• 1 medium tomato, chopped
• ½ tsp mustard seeds
• 1 tsp urad dal
• 8 to 10 curry leaves or 1 sprig of curry leaves
• ¼ tsp turmeric powder
• ½ tsp red chili powder
• ½ tbsp tightly packed tamarind soaked in ½ cup of hot water for 30 minutes
• 1.5 cups water
• 2 tbsp oil
• salt as required

for roasting & grinding to paste:

• 3 tsp coriander seeds
• ¼ tsp fenugreek seeds
• ¼ tsp black pepper
• ½ tsp cumin
• ½ cup chopped coconut or grated coconut
• ½ to ⅔ cup water for grinding

INSTRUCTIONS

1. heat a small pan and add the following spices - 3 tsp coriander seeds, ¼ tsp fenugreek seeds, ¼ tsp black pepper, ½ tsp cumin seeds
2. stirring often, dry the roast spices till fragrant. keep aside and allow the roasted spices to cool.
3. meanwhile in a small bowl, soak ½ tbsp tightly packed tamarind soaked in ½ cup of hot water for 30 minutes.
4. add the roasted spices in a grinder jar along with ½ cup grated coconut or chopped coconut
5. add ½ to ⅔ cup water and grind to a smooth paste. keep aside.
6. quarter the brinjals and keep them in soaked salted water for 15 to 20 minutes. also chop the other veggies.
7. heat 2 tbsp oil in a pan.
8. lower the flame and add ½ tsp mustard seeds & 1 tsp urad dal.
9. on a low flame crackle the mustard seeds and brown the urad dal.
10. add the 9 to 10 pearl onions or shallots and curry leaves. stir and saute for a minute.
11. then add chopped tomato. stir and saute till the tomatoes soften.
12. add the chopped veggies. add ¼ tsp turmeric powder and ½ tsp red chili powder.
13. stir well and saute the veggies for a minute or two.
14. add 1.5 cups water. also add salt as required.
15. stir and cover the pan. on a low to medium flame simmer the veggies, till they are almost cooked.
16. squeeze the tamarind extract from the soaked tamarind.
17. once the veggies are cooked, add the tamarind extract.
18. add the ground coconut and roasted spice paste. stir very well.
19. simmer for 7 to 8 minutes on a low flame without the lid.
20. serve vegetable kuzhambu with steamed rice or even with idli or dosa.