Kondakadalai Puli Vengayam Kuzhambu Recipe
About Kondakadalai Puli Vengayam Kuzhambu Recipe:
A south Indian style preparation of kala chana (kondakadalai/ black chickpea) in a spicy tangy tomato and tamarind (puli) gravy with baby onions (vengayam). The recipe follows very simple steps of how to cook channa in tamarind and prepare a delicious curry. It is a spicy and tangy recipe from South India simmered in a tomato tamarind curry which is further spiced with Sambhar powder as a core ingredient. Best served with rice and ghee.
- 12 Ingredients
Ingredients for Kondakadalai Puli Vengayam Kuzhambu Recipe
- 1 teaspoon Oil
- 1/2 teaspoon Mustard seeds
- 1/2 teaspoon Methi seeds
- 1 sprig Torn curry leaves
- 6 Nos Garlic cloves
- 12 Nos Baby onions
- 1/2 cup Tomato puree
- 1 cup Tamarind water mixed with salt
- 1 tablespoon Sambar powder
- 1 teaspoon Turmeric powder
- 1 teaspoon Jaggery
- 1 cup Kondakadalai ,boiled
Vitamins & Minerals
- Vitamin A
- Vitamin B1
- Vitamin B2
- Vitamin B3
- Vitamin B6
- Vitamin B9
- Vitamin B12
- Vitamin C
- Vitamin E
* Percent Daily Values are based on a 2000 calorie diet.
All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
How to Make Kondakadalai Puli Vengayam Kuzhambu Recipe
In a preheated pan add 1 tsp oil, ½ tsp mustard seeds, ½ tsp methi seeds and allow to crackle. Then add 1 sprig curry leaf torn.
Add 6 cloves of garlic, 12 halved baby (pearl/ sambar) onions. fry until onions are soft and lightly browned.
Then add ½ cup tomato puree, 1 cup tamarind water mixed with salt, 1 tbsp sambar powder, 1 tsp turmeric (haldi) powder, 1 tsp jaggery, 1 cup boiled kondakadalai (kala chana/ black chickpea). Stir and mix well to combine all the ingredients.bring to a brisk boil.
Over the pan and turn the heat to low. Simmer for 15 minutes. Check for salt and seasoning and adjust accordingly. Serve hot with steamed rice.