Tamil Nadu Style Ulundhu Kuzhambu Recipe – Black Lentil Curry
Ulundhu Kuzhambu Recipe is one of the best curries that my mother makes so dearly. It is protein and fibre-rich recipe. The nutritious black gram dal and urad dal has high levels of protein and minerals. They also help reduce cholesterol levels to improve cardiovascular health.My mother uses sesame oil for cooking because of the believed cooling effect that it provides us.
Course : Lunch
Ingridients : 150 grams Black Urad Dal (Split)
1 Brinjal (Baingan / Eggplant) , slit lengthwise
1 Drumstick , chopped into 2-3 inch pieces
Tamarind , gooseberry sized, soaked in 1/4 cup of water for 15 minutes
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
Ingredients to Grind:
1/4 cup Fresh coconut , chopped
1/4 teaspoon Cumin seeds (Jeera)
5 Shallots
Ingredients for Tempering
1 teaspoon Mustard seeds (Rai/ Kadugu)
2 Shallots , finely chopped
1 Dry Red Chilli
1 Curry leaves , finely chopped
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)
Tamil Nadu Style Ulundhu Kuzhambu Recipe – Black Lentil Curry
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