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Protein Packed Urundai Kuzhambu🤤 & Crispy Airfry Pakoda🔥#shorts #tamilvlog#tamilshorts #lunchrecipes



Ingredients
For soaking:
1 cup soya chunks
3 red chilies
Channa dal (½ cup approx)
Hot water (for soaking)
For gravy:
2 tbsp oil
1 tsp vadagam
1 onion (finely chopped)
Curry leaves
1 tomato (chopped)
Salt (as needed)
¼ tsp turmeric powder
2 tbsp homemade red chili powder
3 tbsp ground coconut paste
Tamarind water (½ cup)
Water (as needed)
For urundai (balls):
Soaked channa dal (drained)
Soaked soya chunks (squeezed, without water)
Soaked red chilies
3–4 garlic cloves
Few curry leaves
½ tsp fennel seeds
Salt (if needed)

👩‍🍳 Method

1️⃣ Soaking
Soak channa dal, red chilies, and soya chunks in hot water for 2 hours. Drain completely.

2️⃣ Prepare the Gravy
Heat oil in a pan.
Add vadagam.
Add finely chopped onion and curry leaves. Sauté well.
Add chopped tomato and cook until soft.
Add salt, turmeric, and red chili powder. Mix well.
Add ground coconut paste and some water.
Close the lid and boil for 10 minutes.

3️⃣ Add Tamarind Water
Pour tamarind water into the boiling gravy.
Let it simmer for 2–3 minutes.

4️⃣ Prepare the Urundai
Grind soaked channa dal, soya chunks, red chilies, garlic, curry leaves, fennel, and salt coarsely (no water).
Shape into small balls (urundai).
Keep some mixture aside for pakoda.

5️⃣ Cook the Urundai
Gently place the urundai into the boiling gravy.
Do NOT mix. Just pour gravy over the balls.
Close and cook for 5 minutes on medium flame.

Delicious Protein-Rich Urundai Kuzhambu is ready! 🤍

6️⃣ Air Fry Pakoda
Make small pakoda from leftover mixture.
Air fry at 370°F for 15 minutes.
Flip, lightly brush oil, and air fry again at 370°F for 5 minutes.
Crispy, protein-packed pakoda is ready! 😍

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4 Comments

  1. @lakshexplorestamil

    Ingredients
    For soaking:
    1 cup soya chunks
    3 red chilies
    Channa dal (½ cup approx)
    Hot water (for soaking)
    For gravy:
    2 tbsp oil
    1 tsp vadagam
    1 onion (finely chopped)
    Curry leaves
    1 tomato (chopped)
    Salt (as needed)
    ¼ tsp turmeric powder
    2 tbsp homemade red chili powder
    3 tbsp ground coconut paste
    Tamarind water (½ cup)
    Water (as needed)
    For urundai (balls):
    Soaked channa dal (drained)
    Soaked soya chunks (squeezed, without water)
    Soaked red chilies
    3–4 garlic cloves
    Few curry leaves
    ½ tsp fennel seeds
    Salt (if needed)

    👩‍🍳 Method

    1️⃣ Soaking
    Soak channa dal, red chilies, and soya chunks in hot water for 2 hours. Drain completely.

    2️⃣ Prepare the Gravy
    Heat oil in a pan.
    Add vadagam.
    Add finely chopped onion and curry leaves. Sauté well.
    Add chopped tomato and cook until soft.
    Add salt, turmeric, and red chili powder. Mix well.
    Add ground coconut paste and some water.
    Close the lid and boil for 10 minutes.

    3️⃣ Add Tamarind Water
    Pour tamarind water into the boiling gravy.
    Let it simmer for 2–3 minutes.

    4️⃣ Prepare the Urundai
    Grind soaked channa dal, soya chunks, red chilies, garlic, curry leaves, fennel, and salt coarsely (no water).
    Shape into small balls (urundai).
    Keep some mixture aside for pakoda.

    5️⃣ Cook the Urundai
    Gently place the urundai into the boiling gravy.
    Do NOT mix. Just pour gravy over the balls.
    Close and cook for 5 minutes on medium flame.

    Delicious Protein-Rich Urundai Kuzhambu is ready! 🤍

    6️⃣ Air Fry Pakoda
    Make small pakoda from leftover mixture.
    Air fry at 370°F for 15 minutes.
    Flip, lightly brush oil, and air fry again at 370°F for 5 minutes.
    Crispy, protein-packed pakoda is ready! 😍

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