Tangy Kofta Gravy (பருப்பு/கோலா உருண்டை குழம்பு )

This is an authentic and famous chettinad dish. This dish is usually prepared during festive occasions and as a special for guests. It takes a little work compared to normal kulambu but trust me this is worth the extra effort. Just taste this once and you will be hooked. You can eat this with rice and simple vegetable like cabbage curry,Pumpkin curry.

Preparation time:1 hour(soaking the dal)+10 min
Cooking time:30-40 min
Serves:3

Ingredients:

 Kofta:

1/2 cup of toor dal
1/4 cup of channa dal
3 red chili.
1 onion (optional)
1 tsp Cumin seeds.
1 tbsp coconut
Little turmeric.
salt as required

Gravy:

1 onion
1/2 big country tomato
5 garlic pods
2 tsp sambar powder
1/4 tsp tamarind paste
little turmeric
little hing
1 tbsp oil

Tempering:

curry leaves/curry leaves powder.
1/4 tsp mustard(optional)
1/2 tsp fenugreek seeds

Method:

For Kofta:

• Soak  dals for an hour.
• Drain the excess water and dry it in paper or damp cloth.(until it has only little moisture).
• Grind it with red chili,coconut,Cumin.
• Add little tumeric and salt .
• Form them into golf size balls using your hands.
• Steam the kofta balls for 5 minutes. It should be cooked half way through.

For gravy:

• Cut onion and tomatos coarse.
• Slit garlic in to 2 pieces.
• Heat the saute pan and add oil.
• Add items to temper and wait till the mutard seeds sputter.
• Add onions,garlic and saute till onions turn translucent.
• Add tomatoes and cook them until soft.
• Add sambar powder and saute it till the raw smell dissipates.

• Add required water and add salt and add tamarind paste.
• Wait till it comes to a boil.
• Add the steamed kofta one by one .
• Simmer and cook it covered until all of them float.

• Garnish with fresh corinader leaves.
• Serve it with white rice.

Note:

• Do not grind the toor dal too coarse  it will dissolve in gravy.
• If its too fine kofta will become hard.
• Adjust the heat ,salt according to ur taste.
• Kofta will absorb the gravy making the gravy rich.