Kondakadalai katharikkai kara kuzhambu is a very popular south indian recipe. It is spicy and tangy kuzhambhu with lentils and other spices which is readily available in our house. It can be made with other vegetables also. Today I made it with brinjal/eggplant and White channa. I am not going to add coconut paste or coconut milk, as i want it to be in a puli kulambu style. So that it can be stored and used for couple of days. It goes very well with steamed rice and kootu, appalam or papad or coconut thogaiyal. Even idly, dosa, idiyappam amd roti pairs up good. This kuzhambu tastes even more tastier the next day and can be served with soaked rice (Palaiya sadham) or sudu kanji…..
Here is the recipe:
- Soak time – Overnight
- Prep time – 10 mins
- Cook time -20 – 30 mins
- Serves – 2 to 4
Ingredients needed:
- Channa dal (Black/White) -1 cup
- Onion – 2
- Garlic – 6 pods
- Tomato – 2
- Tamarind – Goosebery size
- Brinjal – 4
- Gingelly oil – 2 tbsp
- Fennel seeds/Soambu – 1 tsp
- Fenugreek seeds – 1/2 tsp
- Curry leaves
- Chili powder – 3 tsp
- Coriander powder – 2 tsp
- Turmeric powder – 1 tsp
- Coconut – 2 tbsp (Optional)
Method:
- Soak sundal/Channa dal overnight and pressure cook for 4 to 5 whistles
- Cut all the veggies and extract tamarind juice.
- In a tamarind juice, add chili powder, coriander powder, turmeric powder andmix it to a nice paste.
- Heat oil in a pan, season fennel seeds, fenugreek seeds, curry leaves
- Add garlic pods and onions; Saute until it is light brown
- Add tomatoes and little salt
- Once the tomato cooks soft, add brinjal and saute for 5 mins and tamrind masala powder mix; Bring it to boil
- Now add cooked channa dal along with the water
- Either you can boil it in a medium flame until it is thick to a desired consistency; Or you can pressure cook for 2 more whistles and leave it untouched for 30 minutes. It will get thicken as time goes
- Optional: At this stage you can grind coconut to a paste or milk and add to the gravy/Kulambu.
Add 2 tsp of gingelly oil on top while serving. Serve with cooked rice, or idly, dosa, appa, idiyappam or roti/chappathi.
Notes:
- Adjust red chili powder as desired
- Black channa dal has unique taste and nutritious value. But you can also make it with white.
- Adding coconut paste or coconut milk adds extra flavor. It also balances the spicy and sour taste. But I prefer to have this in a puli kulambu style. So, I don’t prefer to add.
- Gingelly oil- Perfect choice for any kind of puli kulambu.
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