Kondakadalai Puli Kuzhambu Recipe – Brown Channa Kulambu For Rice

This is an easy Kondakadalai puli kuzhambu recipe without coconut / Brown chana gravy for rice in my MIL’s method. Some people also call this as Sundal kulambu. But we call it as karuppu kondakadalai vatha kuzhambu. This kuzhambu can be prepared easily without grinding any masala or coconut. 

So bachelors, working women and even housewives can complete their cooking very quickly during busy morning hours. We make this brown chana kulambu at least once in a month to include pulses in our daily diet. Sometime my MIL adds brinjal/kathirikai or drumstick/murungakai in addition to brown chana. 

Recently I made this gravy with little soaked green gram. It came out very well and tasty. I have shared nearly 40+ kuzhambu recipes in my website but I haven’t posted any kuzhambu varieties adding pulses like kondakadalai/ chickpeas, lobia/karamani, green gram/pacha payaru, dried peas/pattani etc.

 Recently a reader asked me to share these type of kuzhambu varieties as they get a satisfaction of eating pulses during lunch instead of making them as sundal. Yes, its true. Even I love to consume pulses either for breakfast or lunch as it takes more time to digest and keeps the tummy full for long time. Lets see how to make kondakadalai kuzhambu with step by step pictures !

Check out my poondu kuzhambu,  sundakkai vatha kuzhambu and no onion no garlic manathakkali vatha kuzhambu too.

Kondakadalai kuzhambu Recipe - Chana gravy for rice

Kondakadalai kulambu without coconut - Channa gravy for rice

Cuisine: South Indian

Category: Kuzhambu Recipes

Serves: 3

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 250ml Brown chana / Kondakadalai - 1 cup Tamarind - Small lemon size Sambar powder - 1.5 to 2 tbsp Jaggery – 1 tsp Salt & water - as needed Turmeric powder - 1/4 tsp Rice flour - 1 tsp (optional) To Temper Gingely oil or cooking oil - 2 to 3 tbsp Mustard seeds - 1/2 tsp Fenugreek seeds - 1/4 tsp Cumin seeds - 1/2 tsp Toor dal - 1 tsp Urad dal - 1/2 tsp Small onion or big onion - 10 nos/ 1 no ( finely chopped) Garlic cloves - 15 nos (Finely chop 5 nos) Curry leaves - Few

HOW TO MAKE KONDAKADALAI KUZHAMBU

1. Wash and soak brown chana/kondakadalai overnight or for 8 hours.
2. Pressure cook in low flame for 2 whistles.
3. Heat oil and temper. Saute onion, garlic and curry leaves.
4. Add the tamarind extract, sambar powder, turmeric powder and salt.
5. Add cooked channa and boil the gravy till raw smell goes off. Add little jaggery while it boils.
6. Optionally you can add 1 tsp rice flour diluted in 1/4 cup water. Add to kuzhambu. Boil till thick and then remove. 
7. Serve hot with rice !

METHOD - STEP BY STEP PICTURES

Wash and soak brown chana overnight or 8 hours in enough water. Drain the water and add to pressure cooker. Cook in very low flame for 2 whistles adding required water and salt. ( I had some soaked green gram.So I added it along with chana).  Soak tamarind in 2 cups of water and keep aside. Wash and chop onion finely. Chop 5 garlic cloves and keep the remaining as whole garlic cloves. Chop curry leaves finely. Keep aside. Heat oil in a kadai. Splutter mustard seeds, urad dal, fenugreek seeds, cumin seeds, toor dal and saute for a minute in medium flame.  Add finely chopped onion, garlic, curry leaves and whole garlic cloves. Saute till onion turns transparent, garlic turns light golden in color and leaves a nice aroma. Take 2 cups of tamarind extract and add to the kuzhambu.This kuzhambu has to be slightly watery than the usual vatha kuzhambu because chana will absorb all the water and gravy becomes less in quantity. So its advised to make more in quantity. Add sambar powder, turmeric powder, jaggery and salt. Check for taste and add more sambar powder if needed.  Drain cooked brown chana. Mix well and boil for 5 minutes till raw smell goes off. Add more water if needed. Take 1 tsp of rice flour, add 1/4 cup water and dilute it without lumps. Add to the kuzhambu while it boils. Roll boil for few minutes till slightly thick. Switch off the flame. Serve with rice and kootu / poriyal. Enjoy !

Note

Adjust the quantity of sambar powder as per the taste. You can also use kuzhambu milagai thool. You should make more gravy else chana will absorb the gravy as time proceeds and you won’t get enough quantity to serve. For variations, you can add 2 tbsp of ground coconut paste.

Try this yummy brown chana kuzhambu for rice and enjoy with kootu/poriyal and papad !

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