Tamil Nadu Style Pulses Broth Recipe - Fruit Lentil Surri
A high protein South Indian Recipes recipe with black urad dal (split), brinjal (baingan / eggplant) - slit lengthwise, drumstick - chopped into 2-3 inch. Ready in 1h, serves 4.
Curated byAditi Iyer🇮🇳
Instructions
14 steps- 1
To begin with making Ulundu Kuzhambu Recipe, we start with grinding the enlisted “Ingredients to Grind” like coconut, cumin seeds and shallots with water to a smooth paste and set aside
water - to cookfresh coconut - chopped(1/4 cup)cumin seeds (jeera)(1/4 teaspoon)shallots(5)mustard seeds(1 teaspoon)shallots - finely chopped(2) - 2
Roast black gram in a pan with a teaspoon of oil for about 5 minutes until a pleasant aroma arises
black urad dal (split)(150 grams) - 3
Pressure cook urad dal, garlic and hing with 2 cups of water until cooked soft (It takes 2 whistles for me)For the GravyTake a thick bottomed pan, add a tablespoon of oil and add chopped shallots
black urad dal (split)(150 grams)drumstick - chopped into 2-3 inch(1 pieces)cloves garlic - peeled(3)water - to cookfresh coconut - chopped(1/4 cup)shallots(5)shallots - finely chopped(2)curry leaves - finely chopped(1) - 4
Fry on medium flame till the onions soften and appear cooked
water - to cook - 5
Add slit brinjals and drumsticks to saute for 2 minutes
brinjal (baingan / eggplant) - slit lengthwise(1)drumstick - chopped into 2-3 inch(1 pieces) - 6
Add in chillies and coriander powders and saute for 2 minutes
turmeric powder (haldi)(1/4 teaspoon)red chilli powder(1 teaspoon)coriander powder (dhania)(1 teaspoon)dry red chilli(1) - 7
Add a cup of water
water - to cook - 8
Wait till the raw smell disappears, extract the juice from soaked tamarind and add to the boiling mixture
tamarind - gooseberry sized - 9
Add salt to taste and simmer the flame to boil for 5 more minutes
salt - to taste - 10
For the TemperingTake a small pan to temper the ingredients mentioned
- 11
Pour some oil, once the oil is hot, add mustard
mustard seeds(1 teaspoon) - 12
Once they splutter, add chopped shallots
drumstick - chopped into 2-3 inch(1 pieces)fresh coconut - chopped(1/4 cup)shallots(5)shallots - finely chopped(2)curry leaves - finely chopped(1) - 13
Saute and allow them to soften, add red chilli and curry leaves
red chilli powder(1 teaspoon)dry red chilli(1)curry leaves - finely chopped(1) - 14
For ServingServe the Ulundhu Gravy over a serving plate and pour the tempering on top and mix the tempering with Ulundhu Kuzhambu to enjoy it with hot white rice and Papadum or Vada
Rate this recipe
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Tamil Nadu Style Pulses Broth Recipe - Fruit Lentil Surri
A high protein South Indian Recipes recipe with black urad dal (split), brinjal (baingan / eggplant) - slit lengthwise, drumstick - chopped into 2-3 inch. Ready in 1h, serves 4.
Curated byAditi Iyer🇮🇳
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Directions
14 steps- 1
To begin with making Ulundu Kuzhambu Recipe, we start with grinding the enlisted “Ingredients to Grind” like coconut, cumin seeds and shallots with water to a smooth paste and set aside
water - to cookfresh coconut - chopped(1/4 cup)cumin seeds (jeera)(1/4 teaspoon)shallots(5)mustard seeds(1 teaspoon)shallots - finely chopped(2) - 2
Roast black gram in a pan with a teaspoon of oil for about 5 minutes until a pleasant aroma arises
black urad dal (split)(150 grams) - 3
Pressure cook urad dal, garlic and hing with 2 cups of water until cooked soft (It takes 2 whistles for me)For the GravyTake a thick bottomed pan, add a tablespoon of oil and add chopped shallots
black urad dal (split)(150 grams)drumstick - chopped into 2-3 inch(1 pieces)cloves garlic - peeled(3)water - to cookfresh coconut - chopped(1/4 cup)shallots(5)shallots - finely chopped(2)curry leaves - finely chopped(1) - 4
Fry on medium flame till the onions soften and appear cooked
water - to cook - 5
Add slit brinjals and drumsticks to saute for 2 minutes
brinjal (baingan / eggplant) - slit lengthwise(1)drumstick - chopped into 2-3 inch(1 pieces) - 6
Add in chillies and coriander powders and saute for 2 minutes
turmeric powder (haldi)(1/4 teaspoon)red chilli powder(1 teaspoon)coriander powder (dhania)(1 teaspoon)dry red chilli(1) - 7
Add a cup of water
water - to cook - 8
Wait till the raw smell disappears, extract the juice from soaked tamarind and add to the boiling mixture
tamarind - gooseberry sized - 9
Add salt to taste and simmer the flame to boil for 5 more minutes
salt - to taste - 10
For the TemperingTake a small pan to temper the ingredients mentioned
- 11
Pour some oil, once the oil is hot, add mustard
mustard seeds(1 teaspoon) - 12
Once they splutter, add chopped shallots
drumstick - chopped into 2-3 inch(1 pieces)fresh coconut - chopped(1/4 cup)shallots(5)shallots - finely chopped(2)curry leaves - finely chopped(1) - 13
Saute and allow them to soften, add red chilli and curry leaves
red chilli powder(1 teaspoon)dry red chilli(1)curry leaves - finely chopped(1) - 14
For ServingServe the Ulundhu Gravy over a serving plate and pour the tempering on top and mix the tempering with Ulundhu Kuzhambu to enjoy it with hot white rice and Papadum or Vada
Rate this recipe
