Ingredients: 150 grams Black Urad Dal (Split),1 Brinjal (Baingan / Eggplant) – slit lengthwise,1 Drumstick – chopped into 2-3 inch pieces,Tamarind – gooseberry sized,3 cloves Garlic – peeled,1/4 teaspoon Turmeric powder (Haldi),1 teaspoon Red Chilli powder,1 teaspoon Coriander Powder (Dhania),2 tablespoons Sesame (Gingelly) Oil – refined oil can be used too,1 pinch Asafoetida (hing),Salt – to taste,Water – to cook,1/4 cup Fresh coconut – chopped,1/4 teaspoon Cumin seeds (Jeera),5 Shallots,1 teaspoon Mustard seeds,2 Shallots – finely chopped,1 Dry Red Chilli,1 Curry leaves – finely chopped
Time in minutes: 60 Servings: 4 Course: Lunch Diet: High Protein Vegetarian
Instructions: 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. Roast black gram in a pan with a teaspoon of oil for about 5 minutes until a pleasant aroma arises.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. Fry on medium flame till the onions soften and appear cooked.Add slit brinjals and drumsticks to saute for 2 minutes.Add in chillies and coriander powders and saute for 2 minutes.Add a cup of water. Wait till the raw smell disappears, extract the juice from soaked tamarind and add to the boiling mixture.Add salt to taste and simmer the flame to boil for 5 more minutes.For the TemperingTake a small pan to temper the ingredients mentioned.Pour some oil, once the oil is hot, add mustard.Once they splutter, add chopped shallots.Saute and allow them to soften, add red chilli and curry leaves.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.