Konda kadalai puli kuzhambu / Chick Peas Kulambu / Channa Puli Kulambu (with coconut)

Ingredients

• Black/white channa – 1/2 cup
• Small Onion – 5-6 chopped
• Garlic – 5
• Tomato – 1 chopped
• Tamarind – small lemon size (extract juice)
• Turmeric - 1/4 tsp
• Sesame oil - 2 tbsp
• Mustard - 3/4 tsp
• Fenugreek seeds - 1/2 tsp
• Curry leaves - 1 sprig
• Salt as needed

For the raw ground paste

• Coconut grated - 3 tbsp
• Cumin seeds - 1 tsp
• Sambar powder – 1 tbsp
• Coriander powder – 2 tbsp
• Fennel seed – 1 tsp
• Garlic – 3
• Ginger – 1 inch (optional)

Preparation

• Soak channa overnight, drain water, add enough water, salt and pressure cook for 4 whistles in medium flame.
• Grind all the raw ground paste with little water to fine paste.
• Heat the pan with oil, add mustard after split add fenugreek, curry leaves, onion, garlic saute till transparent. Now add tomato and cook until smash.
• Add tamarind juice, turmeric and salt, allow to boil till raw smell leaves. Then add the grounded paste and cook on low flame for 3 -4 mins and add channa.
• Reduce the flame to low, add 1 cup water, cover and cook for 5 mins. Sprinkle coriander leaves and off the flame.
• Ready to serve Konda kadalai puli kuzhambu with hot rice, chappathi and dosa.

SHARE

About south-indian-samayal-recipes