Yam or Senaikkizhangu kola urundai kuzhambu is prepared using deep fried yam balls in a slightly tangy gravy. It goes well with white rice and appalam, also i tried with chappathi and it tasted awesome.
- 8 nos – Senaikkizhangu kola urundai
- 1 no – Onion (chopped finely)
- 1 no – Tomato (chopped)
- 2 nos – Garlic ( Chopped)
- 1/4 inch – Ginger (chopped)
- 1/4 tsp – Turmeric powder
- 1/4 tsp – Garam masala powder
- 1 tbsp – Coriander leaves for garnishing
- Salt as needed
- 1 tsp – Oil
- 2 tbsp – Coconut grated
- 1 tbsp - Coriander Seeds
- 1 tsp - Cumin Seeds
- 2 or 3 nos – Dry red Chillies
- 4 or 5 nos - Fresh curry leaves
- 1 tbsp – Oil
- 1/4 tsp – Mustard seeds
- 1/4 tsp – Split black gram / Ulunthu
- 4 or 5 nos – Curry leaves
- 1 pinch – Asafoetida
- Heat oil in a pan, roast the items given in the list for grinding and then grind them in a mixer grinder.
- Add tomato, ginger and garlic to it and once again grind them to a smooth paste. Set it aside.
- Heat oil in a pan, season with items given in the list for seasonings. Add onion and required salt, saute until translucent.
- Then add ground tomato coconut masala and saute until raw smell goes. Add turmeric powder and garam masala powder, saute for 1 or 2 minutes. Add 1 1/4 cup of water to it and bring it to boil. Cook for 5 to 10 mins.
- Reduce the flame to medium, then add yam balls and cook for 5 mins or until gravy reaches the right consistency. Switch of the stove and garnish with coriander leaves.
- After adding kola urundai, immediately reduce the flame to medium otherwise kola urundai may break into pieces.
- I have posted making of yam balls/kola urundai earlier. You can see the complete steps in that post.