A friend of my mother dropped by this morning with some breakfast treats that she had made so I decided to post the recipes for those two dishes. The first is kundu thosai with a coconut-tamarind sambal.
(a) Kundu thosai
Cooking time: 15 mins + preparation time: nearly 8 hours
- Black gram/ Urad dal/ Ulunthu – ½ cup
- Raw rice – 1 cup
- Fenugreek seeds – ¼ tsp
- Pepper – ¼ tsp
- Cumin seeds – ¼ tsp
- Turmeric powder – ¼ tsp
- Wheat flour – 2 tbsp
- Oil, as required
- Soak ulunthu and rice for about 3 to 4 hours.
- Grind the soaked ulunthu and rice together with the fenugreek seeds, pepper, cumin seeds and turmeric powder.
- Mix the wheat flour in the blended mixture. The batter should be thick.
- Let the batter rest for about 3 to 4 hours.
- Place the special ‘kundu thosai’ pan on the stove on low heat.
- Pour a little oil in each of the 8 holes of the pan. Then, pour a tablespoon of batter in each.
- Cook the thosai for about 1 ½ to 2 mins each side. Flip to the other side so that both sides are browned.
- Serve hot with the coconut-tamarind sambal.
(b) Coconut-Tamarind Sambal
Time taken: 10 mins
- Freshly scraped coconut – ½ cup
- Dried red chillies – 4 + 1
- Onion – ¼ + ¼ , chopped
- Curry leaves – 1 sprig
- Fennel seeds – ½ tsp
- Tamarind extract – ¼ cup
- Salt, to taste
- Oil, as required
- Soak four of the dried red chillies for a few minutes and then chop them up.
- Grind the soaked dried red chillies with the coconut and 1/4 onion and keep aside.
- Heat a tbsp or two of oil in a pan and fry the fennel seeds.
- When the seeds start spluttering, add the chopped ¼ onion and chopped dried red chilli and curry leaves.
- Add ¼ cup of tamarind extract to the pan and let it simmer.
- When the tamarind juice starts bubbling, add the ground chilli-onion-coconut mix and salt, to taste.
- Mix well and remove from heat.
- Serve with ‘Kundu’ thosai.
Recipe source: Ithayarani Jeyabalasingham.