Tuesday, May 13, 2014

KOLA URUNDAI KULAMBU


CHICKEN/MUTTON/VALAIPOO/VALAIKAI KOLA URUNDAI KULAMBU & FRY.
INGREDIENTS:
FOR KOLA URUNDAI:
KHEEMA-100 GM (IF USING VALAIPOO,VALAIKAI IT SHOULD BE COOKED IN BOILING HOT WATER FOR 2 MINS WITH LITTLE SALT).
ROASTED CHANNA DAL
(POTTU KADALAI)-1 HANDFULL
GINGER GARLIC PASTE- 1 TSP
GARAM MASALA POWDER-1/4 TSP
SAUNF/SOMBU-1 TSP
SHREDDED COCONUT-3 TSP
GREEN CHILLIES- 3
POPPY SEEDS- 1/2 TSP
BIG ONION-1/2
TURMERIC POWDER-1/4 TSP
CORIANDER LEAVES- TO TASTE
SALT-TO TASTE
FOR KULAMBU:
ONION(BIG):1
TOMATO:1
SAUNF:1/2 TSP
CINNAMON:1
CLOVES:2
CARDAMOM:1
CURRY LEAVES: TO SPLUTTER
GREEN CHILLI:2
GINGER GARLIC PASTE:1TSP
CHILLI POWDER:1TSP
CORIANDER POWDER:1 TSP
GARAM MASALA POWDER:1/2TSP
COCONUT:1 HANDFULL
PEPPER:10 NOS.
JEERA:1TSP
POPPY SEEDS:1TSP
CASHEW NUTS:4 NOS(IF NEEDED)
SALT:TO TASTE
CORIANDER LEAVES:TO GARNISH
METHOD:
FOR KOLA URUNDAI:
1.WASH THE KHEEMA / (BOILED) VALAIPOO,VALAIKAI WELL AND GRIND IT TO A FINE PASTE WITH SAUNF,TURMERIC POWDER AND LITTLE SALT AND KEEP IT SEPARATELY
2.IN AN EMPTY MIXIE JAR,ADD ALL THE OTHER ITEMS EXCEPT CORIANDER LEAVES AND GRIND IT TO A THICK PASTE.
3.NOW MIX BOTH THE PASTE AND ADD CORIANDER LEAVES AND LITTLE POPPY SEEDS.
4.MAKE SMALL BALLS AND DEEP FRY THEM.
FOR KULAMBU:(USE RAW BALLS OF THE KOLA URUNDAI PASTE AND NOT THE FRIED KOLA URUNDAI)
1.ADD OIL IN A KADAI AND ADD SAUNF,CINNAMON, CLOVES,CARDAMOM AND CURRY LEAVES AND LET IT SPLUTTER
2.ADD GINGER GARLIC PASTE AND ADD ONION AND COOK TILL GOLDEN BROWN.
3.ADD TOMATO, CHILLI POWDER ,CORIANDER POWDER,GREEN CHILLI,GARAM MASALA POWDER,SALT AND COOK TILL RAW SMELL GOES.

4.GRIND COCONUT,PEPPER,JEERA,POPPY SEEDS,CASHEW NUTS TO A FINE PASTE AND ADD IT TO THE GRAVY AND ADD 2 CUPS OF WATER.

5.LET THE KULAMBU BOIL WELL.
6.NOW ADD THE RAW KOLA URUNDAI BALLS AND LET IT COOK IN MEDIUM FLAME FOR SOME TIME.
7.ADD CORIANDER LEAVES FOR GARNISHING.

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