Kondakadalai Kuzhambu Recipe | Black Channa Curry for Rice

Kondakadalai Kuzhambu Recipe | Black Channa Curry for Rice

Kondakadalai puli kuzhambu is a delicious and traditional south indian curry which is preparing with main ingredient black channa and brinjal and potato. kondalkadalai kuzhambu serve with rice and any poriyal or any papad

Preparation time: 10 minutes

Cooking time:20 minutes

Total times:30 minutes

Serving: 4

Course: Curry

Cuisine: south Indian recipe

Ingredients:

(1 Cup = 100 gram)

1 Cup Black channa

1 Brinjal, chopped

1 tomato, chopped

2 potato, chopped

1 gooseberry size tamarind

1 tblsp Red chili powder

1 tblsp Coriander Powder

½ tsp Turmeric

1 tblsp Cooking oil

Salt to taste

For Grinding:

(1 cup=200 ml)

1 Cup Grated coconut

1 tsp Fennel seeds

2 Garlic, Peeled

For Tempering:

1 tsp Mustard seeds

1 tblsp oil

1 sprig curry leaves

Preparation:

1.       Transfer Fennal seeds, Garlic and grated coconut to the blender, grind it as smooth paste and keep aside

2.      Soak tamarind in hot water for 15 to 20 minutes. Extract the pulp and keep aside

3.      In a pot add 100 gram Black channa and soak it in water overnight

Method:

1. Drain the water from soaked channa and transfer it to the pressure cooker along with 1 cup water and required salt. Cover the lid and let it cook for 5 whistles. Once the cooker settle down open the cooker and keep aside
2. Heat a pan add 1 tblsp cooking oil and onion, sauté it till turns transparent
3. Add brinjal and potato, fry it on low heat for a minutes
4. Add tomato and fry it for a minutes
5. Add 1 cup water and salt. Let them cook till vegetables cooks well
6. Add Coriander powder, chilli powder and turmeric, sauté for a minute
7. Add Tamarind Pulp and grinded coconut paste
8. Then add required water and salt
9. Finally add cooked Kondaikadalai with water and let them cook till the masala raw smell disappear
10. Meanwhile heat a pan, add 1 tblsp oil and mustard seeds
11. When mustard seeds crackle, add curry leaves
12. Pour the tempering over the Kondakadai Kuzhambu and mix well
13. Serve the Kondakadalai Kuzhambu with rice

 Step by Step Pictorial Instructions:

 Transfer soaked Kondaikadalai to the pressure cooker along with 1 cup water and required salt

Cover the lid and let it cook for 5 whistles

Once the cooker settle down open the cooker and keep aside

Heat a pan add 1 tblsp cooking oil

Add Onion

Sauté it till turns transparent

Add brinjal and potato, fry it on low heat for a minutes

Add tomato 

Fry tomato for a minutes

Add 1 cup water and salt. Let them cook till vegetables cooks well

Add Coriander powder, chilli powder and turmeric, sauté for a minute

Add Tamarind Pulp and grinded coconut paste

Add Coconut paste

Then add required water and salt 

Finally add cooked Kondaikadalai with water and let them cook till the masala raw smell disappear

Kondakadalai kulambu cooked well

Meanwhile heat a pan, add 1 tblsp oil and mustard seeds

When mustard seeds crackle, add curry leaves

Pour the tempering over the Kondakadai Kuzhambu

Mix well

Serve the Kondakadalai Kuzhambu with rice