Kondakadalai kuzhambu, kuzhambu recipes

Kondakadalai kuzhambu with the cute little karuppu kondakadalai (kala channa/ black chickpeas).

I used to have this in my childhood and it was not my favorite then. Usually everyone makes kodakadalai kuzhambu by adding ground coconut paste in the kuzhambu. But we add chopped coconut bits to the kuzhambu. I never liked that coconut bits those days. But I like it now. In fact I tried this kuzhambu just to add those coconut bits in the kuzhambu. My MIL also makes the same way with coconut bits. This is kuzhambu that goes perfectly with rice.

Kondakadalai kuzhambu with coconut bits - Full video and step by step pictures recipe. I usually make kuzhambu with legumes like mochakottai, karamani similar way by roasting and pressure cooking. This time, tried soaking overnight and made. You can try either way.

Check the notes for variations. I love this kuzhambu for two reasons, one is I love kuzhambu than sambar. It is really tangy and satisfying to have for lunch with rice. The other reason why I love kondakadalai kuzhambu is the coconut bits. The thengai pal added to the kuzhambu is really flavourful and gives a nice texture in this kuzhambu.

Similar kuzhambu : Check my Karamani kuzhambu and Mochai kuzhambu too.  

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5 from 4 votes

Kondakadalai kuzhambu

Learn how to prepare kondakadalai kuzhambu with full video, step by step pictures. It is also known as karuppu kondakadalai (kala channa/ black chickpeas).

Course Main Course

Cuisine Indian, South Indian

Prep Time 15 minutes

Cook Time 25 minutes

Soaking time 10 hours

Servings 3

1x2x3x

Cup measurements

Ingredients

• ¾ cup kondakadalai, Black chana
• 1 Onion
• 12 cloves Garlic
• 1 tablespoon Tamarind tightly packed
• 3 to 4 tablespoon Coconut chopped
• 3 teaspoon Sambar powder
• ¼ teaspoon Turmeric
• ¼ teaspoon Black pepper powder
• Salt

To temper

• 2 tablespoon Sesame oil
• ¾ teaspoon Mustard
• ½ teaspoon Fenugreek seeds
• 1 teaspoon Urad dal
• 2 teaspoon Toor dal
• 2 teaspoon Cumin seeds
• 1 Curry leaves sprig

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Instructions

• Soak chana overnight. Drain water, add enough water and little salt to it and pressure cook for 2 whistles in medium flame.
• Soak tamarind in hot water for ½ hour and extract tamarind juice with 2 cups water.In a heavy bottomed pan, temper with the items given under ‘To temper’ table in order. Add garlic, cut into two and fry for a minute. Add finely chopped onion, fry till transparent.
• Add tamarind extract, turmeric, sambar powder and required salt.
• Add cooked chana, coconut, one more cup water and bring to boil.
• Simmer until the kuzhambu thickens, lastly add black pepper powder and mix well.

Video

Notes

• You can add one finely chopped tomato after you fry onion.
• You can add finely chopped small onions in place of large onion.
• Instead of coconut bits, you can add ground coconut paste too.
• You can add a pinch of jaggery towards the end.
• Instead of soaking overnight, or forgot to soak, you roast well, pressure cook for 4 whistles and add to the kuzhambu.
• Adjust water consistency as needed

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Kondakadalai kuzhambu Method

1. Soak chana overnight. Drain water, add enough water and little salt to it and pressure cook for 2 whistles in medium flame.
2. Soak tamarind in hot water for ½ hour and extract tamarind juice with 2 cups water.
3. In a heavy bottomed pan, temper with the items given under ‘To temper’ table in order. Add garlic, cut into two and fry for a minute. Add finely chopped onion, fry till transparent.
4. Add tamarind extract, turmeric, sambar powder and required salt.
5. Add cooked chana, coconut, one more cup water and bring to boil.
6. Simmer until the kuzhambu thickens, lastly add black pepper powder and mix well.

Serve with rice and any mild kootu. The coconut adds a great texture to this kuzhambu, do try this way!