Kondakadalai Puli Vengayam Kuzhambu

Kondakadalai Puli Vengayam Kuzhambu Recipe

4.9
11 Rating

Share

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. 

... Read More
  • 12 Ingredients
Ingredients
Adjust Servings :
MinusCircle1PlusCircle

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
Nutrition
Current Totals
  • Fat
  • Protein
  • Carbs
  • Fiber
MacroNutrients
  • Carbs
  • Protein
  • Fiber
Fats
  • Fat
Vitamins & Minerals
  • Calcium
  • Iron
  • Vitamin A
  • Vitamin B1
  • Vitamin B2
  • Vitamin B3
  • Vitamin B6
  • Vitamin B9
  • Vitamin B12
  • Vitamin C
  • Vitamin E
  • Copper
  • Magnesium
  • Manganese
  • Phosphorus
  • Selenium
  • Zinc

* 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

Directions

How to Make Kondakadalai Puli Vengayam Kuzhambu Recipe

step 1

STEP 01

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.

step 2

STEP 01

Add 6 cloves of garlic, 12 halved baby (pearl/ sambar) onions. fry until onions are soft and lightly browned.

step 3

STEP 01

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.

step 4

STEP 01

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.

;