01
Undai Kozhambu
With Rice
Unda Kuzhambu - a Tamil tamarind gravy with steamed lentil balls.
The same tangy puli kozhambu as vetha kozhambu, but with steamed dal undais instead of vathal.
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AMMAMMA'S NOTES.
Tur dal
1/4 cup
Chana dal
3 spoon
Red chillies
2-3
Asafetida
1/2 spoon
Coconut (grated)
4 spoon
Carrot (grated, optional)
optional
Curry leaves
few
Tamarind
lemon-sized ball
Oil
3 spoon
Mustard
1/2 spoon
Rice flour
2 spoon
Sambar powder
2 spoon
Salt
to taste
Turmeric
1/4 spoon
01
Soak the tur dal and chana dal in water for half an hour, then strain.
02
Grind the dals with salt, chilli, and asafetida, without adding water.
03
Add curry leaves, coconut, and carrot to the ground mixture.
04
In a pan, add a little oil and mustard; when it splutters, add the ground mixture and mix for a few seconds.
05
Remove from the fire; when cool, shape into small balls (undai).
06
Steam-cook the undai in a cooker without the weight for 5 minutes.
07
Make a tamarind gravy base as with vatha kuzhambu (tamarind, sambar powder, salt, turmeric), then add the undai and let everything boil for 5 minutes.
Vetha-Kozhambu
A thick tamarind kozhambu with fried vathal and roasted spices, lightly thickened with rice flour.
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Sambar
Sambar - a Tamil tamarind-based lentil and vegetable stew.
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MY FAVOURITE OF ALL TIME — SHE TOOK PRIDE IN HER PARAPPU UNDAIS STAYING INTACT FOR AS LONG AS YOU'D HAVE THEM. BUT GOD FORBID, THEY BREAK IN THE KOZHAMBU- IT WOULD BE A DEVESTATING DAY FOR HER AND I.
YAMINI VENKATESAN
WHAT'S FOR LUNCH, 2026