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.
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
INGREDIENTS
1 cup - 250ml
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HOW TO MAKE KONDAKADALAI KUZHAMBU
- Wash and soak brown chana/kondakadalai overnight or for 8 hours.
- Pressure cook in low flame for 2 whistles.
- Heat oil and temper. Saute onion, garlic and curry leaves.
- Add the tamarind extract, sambar powder, turmeric powder and salt.
- Add cooked channa and boil the gravy till raw smell goes off. Add little jaggery while it boils.
- Optionally you can add 1 tsp rice flour diluted in 1/4 cup water. Add to kuzhambu. Boil till thick and then remove.
- Serve hot with rice !
METHOD - STEP BY STEP PICTURES
Enjoy ! |
Note
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Try this yummy brown chana kuzhambu for rice and enjoy with kootu/poriyal and papad !
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