Channa kuzhambu / konda kadalai kuzhambu / chickpeas curry is a very traditional and delicious gravy that is served along with rice. Adding drumstcik or brinjal to this kadalai kuzhambu makes it even more tastier. Enjoy making this simple sundal kuzhambu and share your comments
Click the below link to watch the video of this konda kadalai kuzhambu recipe
https://www.youtube.com/watch?v=wyCF6HudIMs
Ingredients
Kondakadalai / Channa - 100 Grams
Drumstick - 4 - 5 Pieces
Shallots - 10 Nos
Tomatoes - 3 Nos
Turmeric Powder - 1/2 Teaspoon
Chilli powder - 2 Teaspoons
Coriander Powder - 2 Tablespoons
Tamarind Extract - 1 Tablespoon
Mustard Seeds - 1 Teaspoon
Urad Dhal - 1 Teaspoon
Fenugreek Seeds - 1/2 Teaspoon
Sesame Oil - 1.5 Tablespoons
Curry Leaves - Little
Salt - To Taste
Method
Wash and soak Kondakadalai for 6 hours.
Add the soaked kondakadalai in pressure cooker, required water. Add little salt, mix well and pressure cook for 2 whistles.
Coarsely grind the shallots and tomatoes separately and keep it ready.
Heat a pan and add oil. Once it is hot, add mustard seeds, urad dhal, fenugreek seeds and allow it to splutter.
Add half of curry leaves.
Add shallots and saute for a minute.
Add tomatoes, required salt and saute for a minute.
Add tumeric powder,corander powder and chilli powder and mix well by adding little water.
Let the oil oozes out.
Add cooked kondakadalai,drumstick pieces and add little more water and bring it to boil.
Add tamarind extract and cook for somemoretime till the drumstick is well cooked.
Finally add freshly chopped curry leaves for extra flavour.
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