VegChettinad SpecialLunch

Amma Kai Manam Chettinad Drumstick Kola Urundai

Name: Amma Kai Manam Chettinad Drumstick Kola Urundai
Total time: 35 min
Yield: 5 servings
Cuisine: Tamil Nadu, Chennai
Ingredients: 1 cup toor dal; 200 g amma kai manam chettinad drumstick kola urundai, cut into pieces; 1 lemon-sized tamarind, soaked; 2 tbsp sambar powder; 1/4 tsp turmeric powder; 1 tomato, chopped; 8 small onions; 1 tsp mustard seeds; 1 sprig curry leaves; 2 dried red chillies; 1 tbsp gingelly oil; Salt to taste; Coriander leaves to garnish

அம்மா கை மணம் செட்டிநாடு முருங்கைக்காய் கோலா உருண்டை

35 mins Serves 5 Medium Chef Ramanathan Chennai 4.3 (155)

A homely Tamil Nadu sambar made with soft amma kai manam chettinad drumstick kola urundai and freshly tempered gingelly oil — the everyday gravy that pairs with rice, idli and dosai.

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Method

1
Pressure cook the toor dal with turmeric and a drop of oil for 4 whistles, then mash well.
2
Boil the tamarind extract with amma kai manam chettinad drumstick kola urundai, small onions, tomato, sambar powder and salt until the vegetables turn soft and the raw smell of tamarind disappears.
3
Add the mashed dal, adjust the consistency with hot water and simmer for 5 minutes.
4
Heat gingelly oil, splutter mustard, red chillies and curry leaves, and pour this tempering over the sambar.
5
Garnish with coriander leaves and serve hot with rice, idli or dosai.