green gram urundai kulambu | green gram kofta curry is good protein-rich spicy, tangy curry for rice. Especially for lunch when we have no veggies at home this curry will be a good option. Papad and rice crackers can be used as a side dish for rice and this curry. Traditionally this curry would be made with tor dal and chana dal, as a fusion, I made this with green gram. Usually, the green gram will have a unique fragrance, that made this curry so delicious. It is a new and Fusion Recipe

Let us see how to make it

CuminPeppers

green gram urundai kulambu | green gram kofta curry

Print Recipe

Prep Time 10

Cook Time 30

soaking time 8

Total Time 8 40

Servings: 5

Course: Side Dish

Cuisine: South Indian

Ingredients Method Video

Ingredients

For making green gram urundai:

1 inch ginger
2 green chilly
½ cup green gram soaked overnight or 8 hours
A pinch asafoetida
½ tsp salt

For roasting and grinding:

2 tbsp sesame oil/ oil
¼ tsp fenugreek seeds
¼ tsp pepper corns
1 tbsp coriander seeds
6 Kashmiri red chilly
1 spring curry leaves
4 garlic pod
1 onion chopped
¼ cup coconut

For making curry:

2 tbsp sesame oil
½ tsp mustard seeds
A pinch fenugreek seeds
½ tsp cumin
1 spring curry leaves
1 dry red chilly
5 shallots (or 1 onion)
1 tomato(chopped)
½ cup tamarind extract
¼ tsp turmeric powder
1½ cup water
salt as required
coriander leaves for garnish

Method

For making green gram urundai:

In a blender jar, take 1-inch ginger, 2 green chilly, 1 tsp cumin, curry leaves
Give one or two pulse, blend it coarsely
Then add soaked green gram, grind it into a coarse paste
In an idli plate/ steamer, place the ground paste into small balls
Steam cook for 10 minutes, and keep them aside for later use

For roasting and grinding:

In a pan, heat 2 tbsp of oil, add ¼ tsp fenugreek seeds, ¼ tsp peppercorns, 1 tbsp coriander seeds, 6 Kashmiri red chilly, 1 spring curry leaves, 4 garlic pods, saute it for 30 seconds in medium flame
And then add chopped onion, saute well till onion becomes glossy
Then add ¼ cup coconut shredded, saute it for 3 minutes in low flame
Turn off the flame, let this mixture to cool
Then transfer this into a blender jar, Blend it by adding water little by little
Blend it smoothly, keep it aside for later use

For making curry:

Heat 2 tbsp of oil in a pan, splutter ½ tsp of mustard seeds and, ½ tsp of cumin seeds, a pinch of fenugreek seeds. then add 1 dried red chilly, 1 spring curry leaves
Now add 5 shallots chopped, saute it till it becomes glossy
Then add 1 tomato chopped, saute it
then add salt and ¼ tsp of turmeric powder
Now pour in ½ cup of tamarind extract
and then add the ground paste, give it a mix
Pour in 1½ cup of water
Cover it with lid, boil it for 5 minutes in medium flame
and then put the steamed green gram balls, boil it ofr 3 minutes
And then turn off the flame, garnish with coriander leaves