This recipe is one of the oldest South Indian recipe being passed on for generations.
When you deeply concentrate on this recipe it tells me a story hidden behind it.
Story might be a family might not have been able to buy any vegetables for the day and thus the kozambu happened or.... it can also be the other way round...as we Indians were so happy to serve the mighty kings. May be one day a king wanted a different dish without vegetables as he was bored of having them and thus happened the recipe... ;)))) well well many stories can be made to preserve the authenticity of the dish.
Serves 6
1. Wash the dals and soak them in 250 ml water for 1hour.
2. Soak tamarind in 500ml water.
3. After an hour drain the water and grind them in a mixer along with 4 whole dry red chillies.
4. Grind them coarsely. Do not make them into paste.
5. Add 1/2 tbs to them.
6. Make cylindrical shaped balls or medium sized balls.
7. Now place them on the idlli plate or any plate that are greased with oil that has holes so that the balls can be steamed.
8. Steam them for approx 20 mins.
9. Make sure that the dals are done well.
10. Once they are done cool them and keep them aside.
11. Take the tamarind water. Mix the tamarind with hand thoroughly.
12. Mash the tamarind in water well. Squeeze the tamarind well so that the pulp comes out.
13. Throw away the squeezed tamarind. Extract the pulp.
14. In a heavy bottom vessel add oil.
15. Once it gets heated add mustard seeds,fenugreek seeds,asafatida,curry leaves,whole dry red chilly.
16. Add the tamarind pulp to it.
17. Add in the turmeric powder,dry red chilly powder.
18. Boil the pulp till the metallic smell and taste fades away.
19. Now add sambar powder.
20. Add salt to taste. Remember the dumplings also have the salt in them.
21. Add the urundais / lentil dumplings into the boiling kozambu.
22. Stir occasionally.. and boil them for 10 mins.
Serve hot with rice. The original taste enhances when the urundais gets soaked and becomes juicy after few hours.
When you deeply concentrate on this recipe it tells me a story hidden behind it.
Story might be a family might not have been able to buy any vegetables for the day and thus the kozambu happened or.... it can also be the other way round...as we Indians were so happy to serve the mighty kings. May be one day a king wanted a different dish without vegetables as he was bored of having them and thus happened the recipe... ;)))) well well many stories can be made to preserve the authenticity of the dish.
Serves 6
- 25 gms - Pigeon pea/Toor dal/ Thuvram parupu
- 25 gms - Channa Dal/Kadala parupu
- 6 - Whole dry red chilly
- 1 tbs - Turmeric powder
- 1 tbs - Dry red chilly powder
- 1 1/2tbs - Sambar powder
- 15 gms - Tamarind /Imli/Puli
- 1/2tbs - Asafatida / Hing / Perunkayam
- 2 arc - Green Curry leaves
- 1tbs - Mustard seeds / Sarason/Kadugu
- 1/4tbs - Fenugreek/Methi/Vendayam seeds
- 2 tbs - Oil
- 500 ml - Water to soak tamarind
- 500 ml - Water to steam dal
- 250 ml - Water to soak dal
- 1/2 tbs - Salt for the dumplings
- 1 tbs - Salt for the kozambu / Sauce
1. Wash the dals and soak them in 250 ml water for 1hour.
2. Soak tamarind in 500ml water.
3. After an hour drain the water and grind them in a mixer along with 4 whole dry red chillies.
4. Grind them coarsely. Do not make them into paste.
5. Add 1/2 tbs to them.
6. Make cylindrical shaped balls or medium sized balls.
7. Now place them on the idlli plate or any plate that are greased with oil that has holes so that the balls can be steamed.
8. Steam them for approx 20 mins.
9. Make sure that the dals are done well.
10. Once they are done cool them and keep them aside.
11. Take the tamarind water. Mix the tamarind with hand thoroughly.
12. Mash the tamarind in water well. Squeeze the tamarind well so that the pulp comes out.
13. Throw away the squeezed tamarind. Extract the pulp.
14. In a heavy bottom vessel add oil.
15. Once it gets heated add mustard seeds,fenugreek seeds,asafatida,curry leaves,whole dry red chilly.
16. Add the tamarind pulp to it.
17. Add in the turmeric powder,dry red chilly powder.
18. Boil the pulp till the metallic smell and taste fades away.
19. Now add sambar powder.
20. Add salt to taste. Remember the dumplings also have the salt in them.
21. Add the urundais / lentil dumplings into the boiling kozambu.
22. Stir occasionally.. and boil them for 10 mins.
Serve hot with rice. The original taste enhances when the urundais gets soaked and becomes juicy after few hours.
