When you make kola urundais you can also make a very tasty kuzhambu/ gravy with them. The kuzhambu/ gravy can be served with anything from idlys, Hoppers, string hoppers…
The kuzhambu is not very difficult to make and can be made either by deep-frying the kola urundais and adding them to it or by boiling the urundais in the kuzhamby/ gravy itself. My family prefers the earlier one, so here goes…
Kola urundais – 10-12 nos
Onions (sliced) – 3 nos
Tomatoes (chopped) – 2 nos
Ginger-garlic paste – 2 tbsps
Cloves – 3-4 nos
Cinnamon stick – 1” piece
Saunf – 1 tsp
Turmeric powder – ½ tsp
Red chilli powder/ sambar powder – 2-3 tbsps
Salt to taste
To be ground to paste:
Coconut (grated) – ¼ cup
Poppy seeds (soaked) – 2 tbsps
Peppercorn – 1 tsp
Cashews – 5-6 nos
Saunf – 1 tsp
Make the kola urundai paste. Make small balls and keep aside.
Heat oil in a kadai. Add the onions and sauté them till they change color.
Add the ginger-garlic paste and sauté further till the raw smell goes.
Now, add the tomatoes and cook till the tomatoes are soft.
Remove from heat and allow it to cool. Grind this to a paste and keep aside.
Heat a larger pan with oil and add the whole garam masalas i.e. the saunf, cloves, cinnamon stick and sauté.
Once they sputter, add the onion-tomato paste and sauté.
Add the turmeric powder, sambar powder and sauté. The gravy will start leaving oil from the edges.
When this happens, add a cup of water, season with salt and cover it. Let it boil on a low heat.
In the meantime, grind the coconut, saunf, peppercorn, cashews and poppy seeds to a fine paste.
When the gravy begins to boil, add the ground coconut paste and cook on a low heat. The gravy will thicken, do not let it boil again.
Remove from heat and squeeze the juice of half a lemon into it.
Now just before serving, fry the kola urundais and add to the kuzhambu.