Chettinad Special Steamed Lentil Dumplings Gravy – Kola Urundai Kuzhambu

Chettinad Special Steamed Lentil Dumplings Gravy – Kola Urundai Kuzhambu is a traditional chettinad dish served for lunch during weddings, celebrations and festival times. Kola Urundai Kuzhambu is a traditional curry from the chettinad region of the Tamil Nadu. Chettinad cuisine is believed to be one the spiciest cuisines in India. The preparation is fairly simple, but has a perfect mix of flavors.   Arhar dal (Split Toor Dal), Dry Red Chilli, Fennel seeds (Saunf), Cinnamon Stick (Dalchini), Ginger, Garlic, Shallots, Fresh coconut, Salt, Oil, Mustard seeds (Rai/ Kadugu), White Urad Dal (Split), Fennel seeds (Saunf), Methi Seeds (Fenugreek Seeds), Curry leaves, Bay leaf (tej patta), Tomatoes, Shallots, Garlic, Red Chilli powder, Coriander Powder (Dhania), Turmeric powder (Haldi), Salt, Tamarind Paste, Garam masala powder   Ingredients for Grinding (To Make Lentil Dumplings) 1 cup Arhar dal (Split Toor Dal) 4 Dry Red Chilli 1 teaspoon Fennel seeds (Saunf) 1/2 inch Cinnamon Stick (Dalchini) 1 inch Ginger , peeled and finely chopped 5 Garlic , finely chopped 2 Shallots , finely chopped 1 cup Fresh coconut , grated Salt , as per taste Ingredients for Tadka 2 teaspoons Oil 1 teaspoon Mustard seeds (Rai/ Kadugu) 1 teaspoon White Urad Dal (Split) 1 teaspoon Fennel seeds (Saunf) 1/2 teaspoon Methi Seeds (Fenugreek Seeds) 1 sprig Curry leaves 1 Bay leaf (tej patta) Ingredients for Kuzhambu/ Gravy 5 Tomatoes , chopped 2 Shallots , chopped 5 Garlic , chopped 2 teaspoon Red Chilli powder , adjustable 2 teaspoons Coriander Powder (Dhania) 1 teaspoon Turmeric powder (Haldi) Salt , as per taste Tamarind Paste , extract from lemon sized ball 1/2 teaspoon Garam masala powder     10   50     To begin making Chettinad Special Steamed Lentil Dumplings Gravy – Kola Urundai Kuzhambu we will first make the lentil dumplings.