Kondakadalai Puli Vengaya Kuzhambu Recipe (South Indian Style Spicy And Tangy Kala Chana)

Archana Doshi
Kondakadalai Puli Vengaya Kuzhambu Recipe (South Indian Style Spicy And Tangy Kala Chana)
191 ratings.

The Kondakadalai Puli Vengaya Kuzhambu Recipe is a delicious spicy and tangy recipe from south india, where black chana also known as kala chana is cooked and simmered in a tamarind tomato curry that is spiced with sambar powder as a core ingredient. Kuzhambu are classic dishes from south india, that are most often served along with steamed rice, dosa, idli or even parotha.

Serve the Kondakadalai Puli Vengaya Kuzhambu along with Beetroot Poriyal and hot steamed rice for lunch or dinner.

If you like kuzhambu recipes, then here are a few classic recipes that you must try

  1. Tirunelveli Style Mor Kuzhambu Recipe
  2. Yeruvalli Kuzhambu Recipe
  3. Ellu Kuzhambu
  4. Murungakkai Puli Kuzhambu
  5. Vepampoo Kara Kuzhambu Recipe

Cuisine: Chettinad
Course: Lunch
Diet: High Protein Vegetarian
Equipments Used: Pressure Cooker
Prep in

10 M

Cooks in

30 M

Total in

40 M

Makes:

4 Servings

Ingredients

  • 1 cup Kala Chana (Black Chickpeas)
  • 12 Pearl onions (Sambar Onions) , halved
  • 1 tablespoon Sambar Powder
  • 1 teaspoon Turmeric powder (Haldi)
  • 1 teaspoon Jaggery
  • 1 cup Tamarind Water
  • 1/2 cup Homemade tomato puree
  • 1/2 teaspoon Mustard seeds
  • 1/4 teaspoon Methi Seeds (Fenugreek Seeds)
  • 1 sprig Curry leaves , roughly torn
  • Salt , to taste
  • Sesame (Gingelly) Oil , for cooking

How to make Kondakadalai Puli Vengaya Kuzhambu Recipe (South Indian Style Spicy And Tangy Kala Chana)

  1. To begin making the Kondakadalai Puli Vengaya Kuzhambu Recipe, first soak the kala chan (kondakadalai) in water for at least 8 hours.

  2. Cook the Kondakadalai with salt and water in the Pressure cooker for about 7 to 8 whistles. Turn the heat to low and simmer for another 15 minutes. Ensure that the kondakadalai is cooked well. Once done keep aside.

  3. Heat oil in a pan, add the mustard seeds, fenugreek seeds and allow them to crackle. Add the onions, curry leaves and roast the onions until tender. Add the tamarind water, tomato puree, jaggery, sambar powder, turmeric powder, cooked kondakadalai and salt to taste.

  4. Simmer the kondakadalai Kuzhambu for 10 to 15 minutes until the masala get well incorporated into the kondakadalai and the raw taste from the tamarind goes away. 

  5. Once done, turn off the heat, check the salt and spices and adjust the taste accordingly. 

  6. Serve the Kondakadalai Puli Vengaya Kuzhambu along with Beetroot Poriyal and hot steamed rice for lunch or dinner.

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Last Modified On Sunday, 24 June 2018 23:59
     
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