Tamil Nadu Style Ulundhu Kuzhambu - Black Lentil Curry

Name: Tamil Nadu Style Ulundhu Kuzhambu - Black Lentil Curry
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Cuisine: Indian
Ingredients: 150 g Black Urad Dal (150 grams Black Urad Dal (Split)); 1 piece Eggplant (1 Brinjal (Baingan / Eggplant) slit lengthwise); 1 piece Drumstick (1 Drumstick chopped into 2-3 inch pieces); 1 cup Tamarind (Tamarind gooseberry sized, soaked in 1/4 cup of water for 15 minutes); 3 cloves Garlic (3 cloves Garlic peeled); ¼ tsp Ground Turmeric (1/4 teaspoon Turmeric powder (Haldi)); 1 tsp Red Chili Powder (1 teaspoon Red Chilli powder); 1 tsp Ground coriander (1 teaspoon Coriander Powder (Dhania)); 2 tbsp Sesame Oil (2 tablespoons Sesame (Gingelly) Oil refined oil can be used too); 1 pinch Asafoetida (1 pinch Asafoetida (hing)); 0 pieces Table Salt (Salt to taste); 0 pieces Water (Water to cook); ¼ cup Coconut (1/4 cup Fresh coconut chopped); ¼ tsp Cumin Seeds (1/4 teaspoon Cumin seeds (Jeera)); 7 pieces Shallots (5 Shallots + 2 Shallots finely chopped); 1 tsp Mustard Seeds (1 teaspoon Mustard seeds (Rai/ Kadugu)); 1 piece Red Chili (1 Dry Red Chilli); 1 sprig Curry leaves (1 Curry leaves finely chopped)

A tangy and savory South Indian lentil curry made with black urad dal, tamarind, and a tempering of spices, served over rice.

60 minIndian

Servings4

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Vegetarian
Vegan
Pescatarian
Halal

Ingredients

For 4 servings

Black Urad Dal150 g · 150 grams Black Urad Dal (Split)
Eggplant1 piece · 1 Brinjal (Baingan / Eggplant) slit lengthwise
Drumstick1 piece · 1 Drumstick chopped into 2-3 inch pieces
Tamarind1 cup · Tamarind gooseberry sized, soaked in 1/4 cup of water for 15 minutes
Garlic3 cloves · 3 cloves Garlic peeled
Ground Turmeric¼ tsp · 1/4 teaspoon Turmeric powder (Haldi)
Red Chili Powder1 tsp · 1 teaspoon Red Chilli powder
Ground coriander1 tsp · 1 teaspoon Coriander Powder (Dhania)
Sesame Oil2 tbsp · 2 tablespoons Sesame (Gingelly) Oil refined oil can be used too
Asafoetida1 pinch · 1 pinch Asafoetida (hing)
Table Salt0 pieces · Salt to taste
Water0 pieces · Water to cook
Coconut¼ cup · 1/4 cup Fresh coconut chopped
Cumin Seeds¼ tsp · 1/4 teaspoon Cumin seeds (Jeera)
Shallots7 pieces · 5 Shallots + 2 Shallots finely chopped
Mustard Seeds1 tsp · 1 teaspoon Mustard seeds (Rai/ Kadugu)
Red Chili1 piece · 1 Dry Red Chilli
Curry leaves1 sprig · 1 Curry leaves finely chopped

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Steps

1To 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.
2Roast black gram in a pan with a teaspoon of oil for about 5 minutes until a pleasant aroma arises.
3Pressure cook urad dal, garlic and hing with 2 cups of water until cooked soft (It takes 2 whistles for me)
4Take a thick bottomed pan, add a tablespoon of oil and add chopped shallots. Fry on medium flame till the onions soften and appear cooked.
5Add slit brinjals and drumsticks to saute for 2 minutes.
6Add in chillies and coriander powders and saute for 2 minutes.
7Add a cup of water. Wait till the raw smell disappears, extract the juice from soaked tamarind and add to the boiling mixture.
8Add salt to taste and simmer the flame to boil for 5 more minutes.
9Take a small pan to temper the ingredients mentioned.
10Pour some oil, once the oil is hot, add mustard.
11Once they splutter, add chopped shallots.
12Saute and allow them to soften, add red chilli and curry leaves.
13Serve 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.