Ingredients:
For Urundai:
Yam/Senaikilangu-2cups(grated)
Fried Gram(Porikadalai)-1/2cup
Fennel(Sombu)-1tsp
Clove(Krambu)-2
Salt-to taste
Red Chilly(Milagai Vatral)-3
Garlic(Poondu)-2 cloves
Oil-to deep fry
For The Gravy:
Coconut(Grated)/Thengai Thuruval-1/2cup
Coriander Seeds(Kothumalli Vidai)-1tbs
Cumin Seeds(Jeeragam)-1tsp
Red Chilly(Milagai Vatral)-3
Garlic-3 Cloves
Ginger(Inji)-a small piece
Tomato(thakkali)-2
Onion(vengayam)-2
Oil-2tbs
Garam Masala Powder-1/4tsp
Salt-to taste
Turmeric Powder(Manjal Podi)-1/4tsp
Procedure:
1. Grind fried gram to a fine powder.
2. Grind the spices and garlic cloves to a fine paste.
3. Mix all the ingredients for the urundai, except oil.
4. Pinch small portions and roll into small balls.
5. Heat oil and deep fry the balls till golden brown.
6. For the Gravy: Heat 1/4tsp oil in a pan and roast coriander seeds and cumin seeds. When brown, switch off stove and add the red chillies. Roast it in the heat.
7. Roast ginger and garlic in a little oil.
8. Grind the grated coconut, ginger-garlic, tomatoes and the seeds to a fine paste.
9. Heat oil. Add onions and saute till golden brown.
10. Add the paste, water enough to form gravy consistency, salt and turmeric powder.
11. When it starts boiling, switch off flame to low and cover pan and cook the gravy for about 5 minutes.
12. Let the gravy be thinner because, when you add the kola urundai, it will absorb the liquid and the gravy will become thicker.
13. After 5 minutes add the fried kola urundai(about 12 numbers) to the gravy and switch off stove.
14. Keep the pan covered for 10 minutes. this will give time for the urundai to absorb the gravy and become soft.
15. Serve hot with either rice or dosa or rotis.
This is the sixth day of the week long Blogging Marathon we are running. Please do check out my friend’s posts for many more interesting recipes.
30 Minutes Meals: Gayathri Anand
Baked Goods: Monika,
For On Going Events: Usha
Kids Friendly: PJ, Savitha, Smitha, Srivalli, Veena Aravind
Rice Varieties: Champa, Divya, Padma
I am sending this as an entry to A.W.E.D Indian Cuisine hosted at Taste Of Pearl City and started by DK
Very nice.
Had always done fry with yam, never tried kola urundai… This is so inviting..
http://krithiskitchen.blogspot.com
nice and new recipe….will try this soon …looks yummy.
Very authentic recipe…..looks very tempting!!
wow…very authentic n wonderful dish
Wow..sounds very authentic n how can you go wrong with mom’s recipes 🙂
US Masala
lovely recipe Gayathri. love the creamy texture of the gravy.
This recipe sounds new to me…Bookmarked..
Unique and delicious recipe with yam..looks inviting.
authentic and innovative recipe.
looks delish…nice one with yam!
Smitha
Smitha’s Spicy Flavors
lovely kola urundai kuzhambu.i bet it tasted yum.
Love senaikizhangu kola urundai with ketchup, never tried kuzhambu with them,delicious..
Very nice urundai kuzhambu. Perfect with hot rice.
Interesting recipe! looks yumm!
great recipe. Thank you.
Lovely recipe…yummy too..
FunWidFud
That looks so classic.. AM sure it might be tasting awesome…
ammaandbaby.blogspot.com/
So yummy, would be perfect with white rice. Thank you for sending it to AWED 🙂
Slurp,mouthwatering here, wat a delicious curry..
very new !!! So yummy and delicious !!!
Really delicious and yummy looking dish! 😀
Your kola urundai looks perfect
Yam usually causes an itchy feeling on our tongue when not cooked with salt, usually I cook and then make kola urundai, but U seem to have grated and used it directly, that is quite surprising.
healthy urunadi curry!!very interesting!
How nice!..the balls look great!
Gravy looks delicious !
So new Recipe to me Gayathri!!!! Bookmarking this!!! Gravy is so Tempting!!!!!