Kondakadalai Puli Vengaya Kuzhambu Recipe (South Indian Style Spicy And Tangy Kala Chana)
A high protein Chettinad recipe with kala chana (brown chickpeas), pearl onions (sambar onions) - halved, sambar powder. Ready in 40 min, serves 4.
Curated byRamesh Kumar🇮🇳
- 1
To begin making the Kondakadalai Puli Vengaya Kuzhambu Recipe, first soak the kala chan (kondakadalai) in water for at least 8 hours
kala chana (brown chickpeas)(1 cup)tamarind water(1 cup) - 2
Cook the Kondakadalai with salt and water in the Pressure cooker for about 7 to 8 whistles
tamarind water(1 cup)salt - to taste - 3
Turn the heat to low and simmer for another 15 minutes
- 4
Ensure that the kondakadalai is cooked well
- 5
Once done keep aside
- 6
Heat oil in a pan, add the mustard seeds, fenugreek seeds and allow them to crackle
mustard seeds(1/2 teaspoon)methi seeds (fenugreek seeds)(1/4 teaspoon) - 7
Add the onions, curry leaves and roast the onions until tender
pearl onions (sambar onions) - halved(12)sprig curry leaves - roughly torn(1) - 8
Add the tamarind water, tomato puree, jaggery, sambar powder, turmeric powder, cooked kondakadalai and salt to taste
sambar powder(1 tablespoon)turmeric powder (haldi)(1 teaspoon)jaggery(1 teaspoon)tamarind water(1 cup)homemade tomato puree(1/2 cup)salt - to taste - 9
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
tamarind water(1 cup)salt - to taste - 10
Once done, turn off the heat, check the salt and spices and adjust the taste accordingly
salt - to taste - 11
Serve the Kondakadalai Puli Vengaya Kuzhambu along with Beetroot Poriyal and hot steamed rice for lunch or dinner
Nutrition Facts
Per serving
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Kondakadalai Puli Vengaya Kuzhambu Recipe (South Indian Style Spicy And Tangy Kala Chana)
A high protein Chettinad recipe with kala chana (brown chickpeas), pearl onions (sambar onions) - halved, sambar powder. Ready in 40 min, serves 4.
Curated byRamesh Kumar🇮🇳
Directions
11 steps- 1
To begin making the Kondakadalai Puli Vengaya Kuzhambu Recipe, first soak the kala chan (kondakadalai) in water for at least 8 hours
kala chana (brown chickpeas)(1 cup)tamarind water(1 cup) - 2
Cook the Kondakadalai with salt and water in the Pressure cooker for about 7 to 8 whistles
tamarind water(1 cup)salt - to taste - 3
Turn the heat to low and simmer for another 15 minutes
- 4
Ensure that the kondakadalai is cooked well
- 5
Once done keep aside
- 6
Heat oil in a pan, add the mustard seeds, fenugreek seeds and allow them to crackle
mustard seeds(1/2 teaspoon)methi seeds (fenugreek seeds)(1/4 teaspoon) - 7
Add the onions, curry leaves and roast the onions until tender
pearl onions (sambar onions) - halved(12)sprig curry leaves - roughly torn(1) - 8
Add the tamarind water, tomato puree, jaggery, sambar powder, turmeric powder, cooked kondakadalai and salt to taste
sambar powder(1 tablespoon)turmeric powder (haldi)(1 teaspoon)jaggery(1 teaspoon)tamarind water(1 cup)homemade tomato puree(1/2 cup)salt - to taste - 9
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
tamarind water(1 cup)salt - to taste - 10
Once done, turn off the heat, check the salt and spices and adjust the taste accordingly
salt - to taste - 11
Serve the Kondakadalai Puli Vengaya Kuzhambu along with Beetroot Poriyal and hot steamed rice for lunch or dinner
About this recipe
A high protein Chettinad recipe with kala chana (brown chickpeas), pearl onions (sambar onions) - halved, sambar powder. Ready in 40 min, serves 4.
Nutrition Facts
Per serving (4 servings)
Rate this recipe
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