Carrot Kola Urundai Kulambu is a delicious South Indian dish that combines carrot-based lentil dumplings (kola urundai) with a flavorful tamarind-based curry (kulambu). Here's a step-by-step recipe to prepare this dish:
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### **Ingredients**
#### For Kola Urundai (Lentil Dumplings):
- **Toor dal (split pigeon peas)** - 1/2 cup
- **Chana dal (split chickpeas)** - 1/4 cup
- **Carrot** - 1 medium, grated
- **Green chilies** - 2-3, chopped
- **Garlic cloves** - 2
- **Fennel seeds** - 1 tsp
- **Curry leaves** - 1 sprig
- **Coriander leaves** - 2 tbsp, chopped
- **Salt** - as needed
#### For Kulambu (Curry):
- **Tamarind** - small lemon-sized ball (soaked in warm water and extract juice)
- **Small onions (shallots)** - 10-12, peeled
- **Tomato** - 1, chopped
- **Garlic cloves** - 3, sliced
- **Curry leaves** - 1 sprig
- **Mustard seeds** - 1 tsp
- **Fenugreek seeds** - 1/2 tsp
- **Turmeric powder** - 1/4 tsp
- **Red chili powder** - 1 tsp (adjust to taste)
- **Coriander powder** - 2 tsp
- **Sambar powder** - 1 tsp (optional)
- **Oil** - 3 tbsp
- **Water** - as needed
- **Salt** - to taste
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### **Instructions**
#### 1. Prepare Kola Urundai:
1. Wash and soak the toor dal and chana dal together for 1-2 hours.
2. Drain the water and grind the dal with green chilies, garlic, fennel seeds, and salt to a coarse paste (do not add water).
3. Mix the grated carrot, curry leaves, and coriander leaves into the paste.
4. Shape the mixture into small balls (kola urundai) and steam them for 10-12 minutes. Set aside.
#### 2. Prepare Kulambu (Curry):
1. Heat oil in a pan, add mustard seeds, and let them splutter. Add fenugreek seeds, curry leaves, and sliced garlic. Sauté briefly.
2. Add small onions and sauté until they turn golden brown.
3. Add the chopped tomato and cook until it becomes soft.
4. Add turmeric powder, red chili powder, coriander powder, and sambar powder. Sauté until the raw smell disappears.
5. Pour in the tamarind extract, add salt, and bring the mixture to a boil. Add enough water to adjust consistency.
6. Allow the curry to simmer for 8-10 minutes.
#### 3. Combine:
1. Gently drop the steamed kola urundai into the simmering curry.
2. Cook for another 5-7 minutes on low heat, allowing the dumplings to absorb the flavors.
3. Turn off the heat and let the dish rest for a few minutes before serving.
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### **Serving Suggestion**
Serve Carrot Kola Urundai Kulambu hot with steamed rice, dosa, or idiyappam for a hearty and flavorful meal.
Enjoy! 😊
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