KondaKadalai Kuzhambu | Chickpeas gravy | South Indian Kuzhambu | Channa Gravy |Kondakadalai Kulambu

• Cuisine: Indian
• Course: Kuzhambu
• Prep time: 8hrs+15mins
• Cook time: 30 mins
• Serves: 5 persons.

Ingredients:

• Chickpeas/Kondakadalai – 1/2 cup.
• Soak overnight and pressure cook for 2 whistles. Set aside.

• Tamarind – 1 medium {Tomato size Soak and extract the juice.)
• Salt – to taste
• Jaggery Pinch
• Turmeric – a Pinch

• To grind to smooth paste by adding little water:
• Coconut – 2 tbsp
• Green Chilli – 1
• Whole red chilli – 3
• Cumin – 1/2 tbsp
• Tomato – 1 medium size
• Small Onion – 7 nos.
• Corainder Seeds – 1 tsp
• Curry Leaves – 5nos.
• Ginger – 1 tsp
• Pepper – 3/4th tbsp.

• To Temper:
• Gingelly Oil – 2 tbsp
• Mustard – 1 tsp
• Cumin – 1/2 tsp

1. In a pan add 2 tbsp oil , mustard and cumin.
2. Add the grind paste and cook for 2mins.
3. Add turmeric and mix well. Cook for 10mins.
4. Add tamarind juice , pressure cooked chickpeas/Kondakadalai, salt and jaggery. Mix well.
5. Allow them to boil for 20mins on medium flame.
6. Add coriander leaves and mix well.
7. Serve them with hot rice smeared with gingelly oil.