Tamil Nadu Style Ulundhu Kuzhambu Recipe – Black Lentil Curry

Indulging in the rich culinary traditions of Tamil Nadu, this Ulundhu Kuzhambu, also known as Black Lentil Curry, is a delightful blend of spices, vegetables, and the earthy goodness of black urad dal. Perfect for a fulfilling lunch, this dish is not only nutritious but also showcases the unique flavors of South Indian cuisine. Serve it over steaming hot rice accompanied by crispy papadum or vada, and you have a meal that promises to be both comforting and satisfying.

Ingredients

Nutritional Information

Preparation Time

• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 60 minutes

Servings

• Servings: 4

Instructions

Preparing the Base

1. Grind the Ingredients: Begin by preparing a smooth paste with the fresh coconut, cumin seeds, and shallots, adding a little water as needed. Set this mixture aside.

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2. Roasting the Dal: In a dry pan, roast the black urad dal over medium heat, stirring constantly for about 5 minutes until it emits a pleasant aroma. This step enhances the flavor and texture of the dal.

3. Cooking the Dal: Transfer the roasted dal to a pressure cooker. Add the peeled garlic cloves and a pinch of asafoetida, along with 2 cups of water. Cook under pressure for about 2 whistles or until the dal is soft and mushy. Once done, set it aside.

Preparing the Gravy

4. Sautéing the Vegetables: In a thick-bottomed pan, heat 1 tablespoon of sesame oil over medium flame. Add the chopped shallots and sauté until they soften and turn translucent.

5. Adding Vegetables: Incorporate the slit brinjals and drumstick pieces into the pan. Stir and sauté for an additional 2 minutes to allow the vegetables to begin cooking.

6. Spicing it Up: Sprinkle in the red chili and coriander powders. Sauté for another 2 minutes, allowing the spices to release their flavors into the oil.

7. Combining Ingredients: Pour in about 1 cup of water and bring the mixture to a boil. Once boiling, extract the juice from the soaked tamarind and add it to the pan. This will infuse the dish with a tangy depth.

8. Simmering: Season with salt to taste, then reduce the flame and let it simmer for about 5 minutes, allowing the flavors to meld beautifully.

Tempering the Kuzhambu

9. Tempering Process: In a small pan, heat a bit of sesame oil for tempering. Once the oil is hot, add the mustard seeds. Allow them to splutter, then add the finely chopped shallots, dry red chili, and curry leaves.

10. Final Touch: Sauté the tempering ingredients until the shallots are golden brown. Pour this tempering over the simmering Ulundhu Kuzhambu, stirring gently to combine.

Serving

11. Plating: Serve the Ulundhu Kuzhambu hot over a generous helping of white rice. The contrasting textures and flavors of the gravy, paired with the crispy papadum or vada, create a delightful dining experience.

Tips

• For an extra layer of flavor, consider adding a pinch of jaggery to balance the tanginess of the tamarind.
• Adjust the spice levels according to your taste by modifying the amount of red chili powder.
• This dish can be prepared in advance and reheated, allowing the flavors to deepen further.

Enjoy Your Meal!

This Tamil Nadu Style Ulundhu Kuzhambu is a hearty, protein-rich dish that highlights the vibrant flavors of South Indian cooking. Whether you’re hosting a family meal or enjoying a quiet lunch, this recipe is sure to impress and satisfy.