Chettinad Kola Urundai Kuzhambu Recipe

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Chettinad Kola Urundai Kuzhambu
Toor Dal – 3/4 cup
Urad Dal – 1/4 cup
Dry Red Chillies – 8
Cumin Seeds – 1 tsp
Ginger – 1inch piece, peeled
Garlic – 10, finely chopped
Sambar Onions (Shallots) – 1 cup, chopped
Oil – 1/4 cup
Mustard Seeds – 1 tsp
Fenugreek Seeds – 1/2 tsp
Tomatoes – 250 gms
Red Chilli Powder – 4 tsp
Turmeric Powder – 1 tsp
Salt as per taste
Curry Leaves – handful
Coconut – 1/2, grated
Tamarind Extract – 1 cup (or more as required)
Asafoetida Powder – a pinch

1. Soak the dals for a minimum of 1 hour.
2. Then combine them together with ginger, cumin, dry red chillies and salt.
3. Grind to a thick paste.
4. Add 1/4 cup of chopped onions, garlic and grated coconut.
5. Mix well and make small balls of the mixture.
6. Steam cook the balls and keep aside in a warm place.
7. Heat oil in a broad vessel.
8. Add asafoetida powder, mustard seeds, fenugreek, onions and curry leaves.
9. Fry them for a minute or two or until the onions turn light brown.
10. Add tomatoes and tamarind extract.
11. Add salt, turmeric powder and red chilli powder.
12. Stir to mix well and bring to a boil.
13. Add the reserved balls and cook for 5 more minutes over low flame.
14. Remove when it starts to boil.
15. Serve hot with rice.

image credit:
Note: image is for illustration purposes only and not that of the actual recipe.

Feel free to comment or share your thoughts on this Chettinad Kola Urundai Kuzhambu Recipe from Awesome Cuisine.

3 thoughts on “Cheese Corn Balls

  1. Praveen Kumar said on May 9, 2017 at 4:21 pm

    You can use standard Britannia cheese that you get in the super market.

  2. Radhika said on May 8, 2017 at 12:28 pm

    Which cheese did you use?

  3. Maniparna Sengupta Majumder said on September 29, 2014 at 1:34 pm

    Sounds delicious…will try it out sometime… 🙂

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