Kondakkadalai Kuzhambu

Kondakkadalai is nothing but black channa and this kuzhambu is super yummy. Besides using black channa to make kadala curry (to go with puttu) or a sundal, every once in a while this kadalai makes an appearance in this tasty kuzhambu for us to enjoy.

KONDAKADALAI KUZHAMBU

Ingredients:

Black Channa - 1 heaped cup, soaked overnight
Tamarind - lemon sized pulp, soaked in 1 cup warm water
Sambar powder - 3 to 4 tsp
Chilli powder - 1 tsp (optional)
Turmeric powder - 1/4 tsp
Onion - half, chopped
Salt - to taste

Seasonings:
Gingelly oil (Nallennai) - 2 tsp
Mustard seeds - half tsp
Urad dhal - half tsp
Vendhayam (Methi seeds) - few
Asafoetida - a pinch
Curry leaves - few

To Fry & Grind:

Garlic - 2 cloves
Onion - quarter of a small one, cut into pcs
Channa dhal - 1 tbsp
Coriander seeds - 1 tsp (optional)
Peppercorns (whole) - 2
Coconut - 3 tbsp, grated

Fry the above (except coconut) in a tsp of oil. Allow to cool and grind with coconut and some water to make a smooth paste.

Method:

1) Pressure cook black channa with some salt and sufficient water till very soft (1 whistle on high and 25 minutes on the lowest flame possible)

2) In a pan, heat the oil and season with mustard seeds, urad dhal, methi seeds, asafoetida & curry leaves. Add the onions and fry till translucent.

3) Add the chilli, sambar & turmeric powders and fry for about 30 seconds before adding the extracted tamarind water. Add the cooked black channa and salt to taste.

4) Add about 2 cups of water and let this boil until the gravy thickens a bit (about 20 minutes or so).

5) Now add the ground paste and let boil for another 5 minutes or so and it will thicken to a good consistency. Serve with rice.

Other tasty recipes with black channa:

Kadala Curry

Theeyal