Tamil Nadu Style Pulses Broth Recipe - Fruit Lentil Surri

Step 1: To 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

Step 2: Roast black gram in a pan with a teaspoon of oil for about 5 minutes until a pleasant aroma arises

Step 3: Pressure cook urad dal, garlic and hing with 2 cups of water until cooked soft (It takes 2 whistles for me)For the GravyTake a thick bottomed pan, add a tablespoon of oil and add chopped shallots

Step 4: Fry on medium flame till the onions soften and appear cooked

Step 5: Add slit brinjals and drumsticks to saute for 2 minutes

Step 6: Add in chillies and coriander powders and saute for 2 minutes

Step 7: Add a cup of water

Step 8: Wait till the raw smell disappears, extract the juice from soaked tamarind and add to the boiling mixture

Step 9: Add salt to taste and simmer the flame to boil for 5 more minutes

Step 10: For the TemperingTake a small pan to temper the ingredients mentioned

Step 11: Pour some oil, once the oil is hot, add mustard

Step 12: Once they splutter, add chopped shallots

Step 13: Saute and allow them to soften, add red chilli and curry leaves

Step 14: For ServingServe 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