Ulundu Kozhukattai with Spicy Coconut Chutney

Ingredients

• For the dumplings: For the dumplings:
• 1 cup (200g) urad dal (black lentils), soaked overnight 1 cup (200g) urad dal (black lentils), soaked overnight
• 2 cups (400g) rice flour 2 cups (400g) rice flour
• Salt to taste Salt to taste
• For the spicy coconut chutney: For the spicy coconut chutney:
• 1 cup (100g) grated coconut 1 cup (100g) grated coconut
• 2-3 green chilies 2-3 green chilies
• 1 small onion, chopped 1 small onion, chopped
• 1/4 cup (60ml) tamarind juice 1/4 cup (60ml) tamarind juice
• Salt to taste Salt to taste
• For tempering the chutney: For tempering the chutney:
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 teaspoon mustard seeds 1 teaspoon mustard seeds
• 1 teaspoon urad dal (black lentils) 1 teaspoon urad dal (black lentils)
• 1 teaspoon chana dal (split chickpeas) 1 teaspoon chana dal (split chickpeas)
• A few curry leaves A few curry leaves

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 5g, 3g
• Carbohydrates (total, sugars): 45g, 2g
• Protein: 8g
• Fiber: 4g
• Salt: 1g

Preparation

1. 1.
   Drain the soaked urad dal and grind it to a smooth paste using a blender or food processor.
2. 2.
   In a large mixing bowl, combine the ground urad dal paste, rice flour, and salt. Mix well to form a soft dough.
3. 3.
   Take small portions of the dough and shape them into small dumplings.
4. 4.
   Steam the dumplings in a steamer for about 10-12 minutes, or until they are cooked through and firm.
5. 5.
   While the dumplings are steaming, prepare the spicy coconut chutney. In a blender, combine the grated coconut, green chilies, chopped onion, tamarind juice, and salt. Blend until smooth.
6. 6.
   Heat oil in a small pan and add the mustard seeds. Once they start spluttering, add the urad dal, chana dal, and curry leaves. Fry until the dals turn golden brown.
7. 7.
   Pour the tempering over the coconut chutney and mix well.
8. 8.
   Serve the steamed dumplings with the spicy coconut chutney.

Treat your ingredients with care...

• Urad dal — Make sure to soak the urad dal overnight to soften it before grinding. This will help achieve a smooth paste for the dumplings.

Tips & Tricks

• If you prefer a spicier chutney, add more green chilies to suit your taste.
• You can add grated ginger or garlic to the chutney for an extra kick of flavor.
• To make the dumplings more nutritious, you can add finely chopped vegetables like carrots or spinach to the batter before shaping them into dumplings.
• Leftover dumplings can be refrigerated and steamed again before serving.

Serving advice

Serve Ulundu Kozhukattai with the spicy coconut chutney as a main course or as a snack. It pairs well with a hot cup of tea or coffee.

Presentation advice

Arrange the steamed dumplings on a serving platter and place a small bowl of the spicy coconut chutney alongside. Garnish with fresh curry leaves for an added touch of freshness.