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Showing posts with label GRAVIES RECIPES. Show all posts
Showing posts with label GRAVIES RECIPES. Show all posts

August 27, 2019

Kovakkai Masala Kuzhambu Recipe –Tindora Gravy For Rice, Roti

kovakkai masala kuzhambu
Today’s Kovakkai masala kuzhambu / Tindora gravy for rice and roti is my long time pending recipe bookmarked from Nees kitchen. At last I tried it yesterday for our lunch. I made slight changes in the ingredients and prepared this gravy directly in my pressure cooker as I had less time to cook. So the job was done under 15 minutes. It was so easy to make and tasted great with nice peanut flavor. We all loved it with plain rice and ghee. You can enjoy with roti if you make the gravy slightly thick. The taste of this gravy reminds you Andhra style dondakaya masala. Ok friends, lets see how to make this easy and yummy kovakkai masala with step by step pictures.

kovakkai kulambu


Kovakkai masala recipe


Kovakkai masala recipe

Kovakkai masala recipe / Tindora gravy for rice, roti



Cuisine: South Indian
Category: Side dish
Serves: Serves 4
Prep time: 10 Minutes
Cook time: 10 Minutes
Total time: 20 Minutes



INGREDIENTS
1 cup - 250ml
  • Tindora / Kovakkai - 25 nos
  • Ripe tomato - 2
  • Red chilli powder - 1/2 tsp
  • Turmeric powder - 1/4 tsp
  • Salt - as needed
To roast and grind
  • Coriander seeds - 1 tsp
  • Sesame seeds - 2 tsp
  • Cinnamon - 1 inch
  • Cloves - 2
  • Cardamom - 1
  • Roasted peanuts - 1/3 cup ( I used with skin)
  • Grated coconut - 1 tbsp (optional)
To temper
  • Gingely oil – 3 tbsp
  • Mustard seeds – 1/2 tsp
  • Urad dal – 1 tsp
  • Chana dal – 1 tsp
  • Cumin seeds – 1/2 tsp
  • Curry leaves – Few
  • Green chilli – 2
  • Big onion – 2
  • Ginger garlic paste – 1/2 tsp
HOW TO MAKE KOVAKKAI MASALA
  1. Wash and slit kovakkai into . Set aside.
  2. Heat oil in a kadai and roast all the ingredients given under “to roast and grind”.
  3. Lastly add roasted peanuts and coconut. Mix well and switch off the flame.
  4. Grind the masala to a smooth paste. In a pressure cooker heat oil.
  5. Splutter mustard seeds, urad, chana dal and cumin seeds. Add green chilli.
  6. Add the onion and saute well. Add the slit kovakkai and toss for a minute.
  7. Add gg paste and saute well. Add turmeric powder and chilli powder.
  8. Saute quickly without burning the masala. Add tomato , peanut masala and cook for a minute.
  9. Lastly add 1 cup of water and pressure cook in low flame for one whistle.
  10. Open the cooker after steam is released. Garnish with coriander leaves.
  11. Serve hot with rice or roti.
KOVAKKAI MASALA RECIPE - STEP BY STEP PICTURES
  • Wash and slit the kovakkai / Ivy gourd into 4 parts till half the way. 

  • Heat a kadai and dry roast the sesame seeds, dhania seeds, cloves, cinnamon and cardamom. Switch off the flame and add roasted peanuts, grated coconut. Grind to a smooth paste adding required water. Set aside.

  • Heat oil in a cooker base and splutter mustard seeds, urad dal , chana dal and cumin seeds. Add onion and green chilli. Saute till onion become transparent.

  • Add chopped kovakkai, saute for a minute. Add ginger garlic paste and saute for one minute. Add turmeric powder, chilli powder, salt & mix well. Do not burn any spices.

  • Now add chopped tomato. Cook till mushy. Then add the ground peanut masala. Mix and cook for a minute. Now add required water. I used 1 cup of water. Mix well and check for taste. Pressure cook in low flame for one whistle (It takes 8 to 10 minutes). Switch off the flame and let the pressure subside.

  • Open the cooker. You will see a layer of oil floating on top with a nice masala smell. Check the thickness of gravy. If its too watery, boil for a minute. If its too thick, add little water and mix well. Give one boil if needed. Garnish with coriander leaves.

  • Enjoy mixing with plain rice adding few drops of ghee ! You can also try with roti / chapathi if you like.

Note

  • Use small size kovakkai for better looks. I used bigger ones. So my gravy was not so appealing.
  • Cinnamon and coconut are optional. Its not mentioned in the original recipe. But I used it.
  • Adjust the quantity of green chilli and chilli powder as per your taste.

Try this easy, yummy kovakkai masala kuzhambu recipe and enjoy !
kovakkai kuzhambu

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August 12, 2019

Baby Corn Masala Gravy For Chapathi / Roti

baby corn masala for chapati
This is my first try on baby corn masala gravy for chapathi and roti. I watched few YouTube videos and came up with this north Indian style gravy recipe with onion, tomato base. This recipe is without coconut. It tastes so good. We all loved it with soft chapati. It tastes similar to restaurant style paneer butter masala. Its not so spicy too. I made this gravy directly in a pressure cooker for easy and quick cooking. If you make it a thick gravy, you can keep in a dosa and make baby corn masala dosa as well. Friends, do try this yummy North Indian style baby corn masala gravy and enjoy with chapathi, roti or naan. Lets see how to make baby corn masala with step by step pictures and video.


baby corn masala gravy recipe

Baby corn masala gravy for chapathi, roti


Baby corn masala gravy for chapathi, roti

Easy baby corn masala gravy in a pressure cooker. Its a good side dish for chapati, roti and naan.



Cuisine: North Indian
Category: Main course
Serves: Serves 4
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes



INGREDIENTS
1 cup =250ml
  • Baby corn - 4 to 5
  • Big onion - 1
  • Ginger garlic paste / gg paste – 1 tsp
  • Ripe tomato - 2 big (Grind to puree)
  • Cashewnuts - 8 to 10 (Grind to a paste adding milk/water)
  • Turmeric powder - 1/4 tsp
  • Red chilli powder - 3/4 tsp
  • Coriander powder / dhania powder - 1 tsp
  • Garam masala powder - 1/2 tsp
  • Crushed kasoori methi - 1 tsp
  • Cinnamon, cloves, cardamom and bay leaf – 1 each
  • Cumin seeds or shahjeera – 1/2 tsp ( I used black cumin seeds)
  • Salt & water - as needed
  • Cooking oil - 2 tbsp (Any Flavorless oil)
  • Butter - 2 tsp (optional)
  • Coriander leaves - to garnish
HOW TO MAKE BABY CORN MASALA GRAVY
  1. Wash and chop baby corn into small roundels.
  2. Grind tomato to a smooth paste and set aside.
  3. Grind cashew nuts to a smooth paste adding little milk or water.
  4. In a pressure cooker, heat oil + butter. Saute whole spices and cumin seeds.
  5. Add onion, gg paste and saute for a minute. Add spice powders and saute in low flame.
  6. Then add tomato puree, salt and sugar. Mix well.
  7. Add baby corn pieces and cashew paste. Add garam masala powder. Mix well and add water.
  8. Pressure cook in low flame for 2 whistles. Open the cooker and add kasoori methi.
  9. Give a boil. Garnish with coriander leaves. Serve hot with chapati, roti and naan.
BABY CORN GRAVY RECIPE - STEP BY STEP PICTURES
  • Wash and clean the baby corn by removing the fiber part. Cut into small, thick roundels. Set aside. Chop onion finely. Grind tomato to a smooth puree adding required water.

  • Grind cashew nuts to a smooth paste adding required water or milk. Set aside. 

  • In a pressure cooker base, heat oil + butter. Saute cinnamon, cloves, cardamom, bay leaf and cumin seeds / black cumin seeds. Saute for a minute in medium flame without burning it.
  • baby corn masala gravy recipe
  • Add the chopped onion and saute till transparent. Then add ginger garlic paste. Saute till its raw smell goes off. Reduce the flame to low. Add turmeric powder, red chilli powder and coriander powder. Saute for a minute without burning the powders.
  • baby corn masala gravy recipe
  • Now add the tomato puree, salt and sugar. Stir it well. Let it boil in medium flame till the puree thickens and leaves oil in the sides. 
  • baby corn masala gravy recipe
  • Now add 1 cup of water, chopped baby corn, cashew nuts paste and garam masala powder. Mix well and check for taste. Add more salt and chilli powder if needed. Close the lid and pressure cook for two whistles in low flame. Open the cooker after steam is released. Check for the consistency of gravy. If its too thin, boil for sometime till  slightly thick. Lastly add crushed kasoori methi and coriander leaves. Mix well and boil for a minute. Switch off the flame and serve hot with roti/ chapati / naan. Enjoy ! 
baby corn masala gravy recipe  baby corn masala gravy recipe  

Note

  • Adjust the quantity of chilli powder as per your spice level.
  • Do not skip cashew paste as it adds thickness and richness to the gravy.
  • For more richness, you can add a tbsp of fresh cream at the end before serving.

Try this yummy baby corn masala gravy and enjoy with roti/ chapati.
baby corn masala recipe

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December 6, 2018

Hotel White Kurma - Saravana Bhavan White Kurma Recipe – Vellai Kurma Recipe

Saravana bhavan white kurma
 Saravana bhavan hotel style white kurma for idiyappam and chapathi was my long time pending readers requested recipe. My friends and readers who had tried my Saravana bhavan vegetable kurma for parotta and chapathi asked me to try and post Saravana bhavan white kurma recipe that is served for Idiyappam. As I have not tasted it in that restaurant, I had no clue about it. Recently when I was going through my cook book collections, I got this hotel style white kurma recipe (vellai kurma in Tamil) from Aval vikatan’s supplementary book – 30 hotel recipes. Most of the recipes in that book are fool proof ones. So I tried this recipe confidently. It was captioned as hotel vellai kuruma. In the original recipe, it is mentioned to saute the spices, garam masala ingredients, cashews and coconut in little oil before grinding. When I tried the same, I felt the color of kurma was not perfect white in color instead it was on yellowish side. So I tweaked the recipe slightly and made it in a pressure cooker to ease my job. Voila! it was done under 15 minutes. The best part of this kurma is its prepared without onion. You can skip garlic too.  If you have chopped vegetables in hand, making this kurma is so easy. Its a good side dish for idiyappam, chapathi, appam and dosa too. Yes, I liked it with dosa as well. You can make it for your dinner quickly. Chettinad vellai kurma recipe is also similar to this. Friends, do try this white kurma recipe and share your feedback with me. Lets check how to make hotel Saravana bhavan style white kurma recipe with step by step pictures.

Check out my Saravana bhavan white coconut chutney recipe too !
Vellai kurma recipe

White kurma recipe - Saravana bhavan hotel white kurma - Vellai kururma


White kurma recipe - Saravana bhavan hotel white kurma - Vellai kururma

Hotel style White kurma / Vellai kuruma for idiyappam and chapathi



Cuisine: South Indian
Category: Side dish for chapathi
Serves: Serves 3
Prep time: 10 Minutes
Cook time: 15 Minutes
Total time: 25 Minutes



INGREDIENTS
1 cup - 250ml
  • Mixed vegetables - 1.5 cups (1 carrot, 5 beans, 1 potato, handful of green peas)
  • Coconut oil - 1 tbsp
  • Black stone flower / Kalpasi - 1
  • Bay leaf - 1 (optional)
  • Ghee - 2 tsp (optional)
  • Sugar – 1/4 tsp
  • Salt & water – as needed
To grind
  • Grated coconut - 3/4 cup
  • Green chilli - 2 to 3
  • Ginger - 1/2 inch piece
  • Garlic - 4 cloves
  • Fennel seeds - 1 tsp
  • Cinnamon - 1 piece
  • Cardamom - 1
  • Cloves - 2
  • Fried gram dal / roasted gram dal -1 tsp
  • Cashew nuts - 10
HOW TO MAKE WHITE KURMA
  1. Wash and chop all the vegetables and set aside.
  2. Grind the ingredients under “To grind” to a smooth paste.
  3. Heat oil in a cooker. Saute bayleaf, black stone flower.
  4. Add chopped vegetables, sugar, salt and mix well for a minute.
  5. Add the ground masala paste, saute quickly without changing the color.
  6. Add 1 cup of water and pressure cook in low flame for one whistle.
  7. Remove the lid after the steam is released.
  8. Temper curry leaves in ghee and add to white kurma.
  9. Mix well and serve hot with idiyappam and chapathi !
METHOD - STEP BY STEP PICTURES
  • Wash and chop the vegetables finely and set aside. Grind all the ingredients given under “To grind” to a smooth paste adding required water.
  • Saravana bhavan white kurma recipe
  • Heat coconut oil in a pressure cooker base. Add bayleaf, black stone flower and mix well. Add the chopped vegetables, sugar, salt and mix well for a minute in medium flame.
  • Saravana bhavan white kurma recipe
  • Now add the ground masala paste and mix quickly. Add 1 cup of water. Mix well and close the lid of pressure cooker.
  • Saravana bhavan white kurma recipe
  • When the vapor starts to come out, put the weight valve and reduce the flame to low. Pressure cook for one whistle in low flame. You will get a nice smell.

  • Switch off the flame. Remove the cooker lid after steam is released.  If the kurma is too thick, add some water and give one boil. Heat ghee in a kadai and splutter curry leaves. Add to kurma and mix well.
  • Saravana bhavan white kurma recipe
  • Mix and serve hot with idiyappam and chapathi. Hotel Saravana bhavan style white kurma is ready. Enjoy !

Note

  • For variations you can saute the spices in oil before grinding to a paste. It gives a different flavor but color may be dull.
  • You can make this kurma with potato alone.
  • You can also add one chopped tomato but color of kurma may vary slightly.
  • This kurma tastes mildly spicy. So add more green chillies for spicier taste.

Try this yummy, hotel style white kurma recipe. You can pair it with idiyappam, appam and chapathi. I loved it with dosa too.
White kurma recipe


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September 27, 2018

Capsicum Kurma Recipe – Bell Pepper Korma For Chapathi/ Roti

capsicum kurma recipe

I make capsicum recipes very rarely at home as Sendhil and Raksha is not a big fan of it. But I love to try varieties of capsicum recipes and share in my blog. So once in a while my family members say yes for side dish with capsicum. I have already tried and shared green capsicum chutney for idli, dosa and tomato capsicum masala for chapathi. After trying those recipes, I had a craving to try capsicum kurma as side dish for roti. So last week I tried this kurma for the first time following Yummy tummy Aarthi’s recipe. Usually South Indian kurma has a coconut base whereas North Indian korma is prepared with tomato onion base. But this capsicum kurma is prepared with peanut, onion and tomato masala which made me try this recipe. As expected it tasted different from the usual South Indian kurma. Its taste reminded Hyderabadi mirchi ka salan to me. Sendhil and myself liked it very much with chapati. I made slight changes and deviations from the original recipe based on my convenience. I used green capsicum alone as I don’t buy red or yellow capsicum often. With a nice flavor of capsicum, it tasted great. I personally liked it with dosa too. Friends, do try this easy, yummy capsicum kurma recipe for roti and share your feedback. Ok, Lets see how to make capsicum korma with step by step pictures.

Capsicum kurma recipe - Green Capsicum korma for roti


Capsicum kurma recipe - Green Capsicum korma for roti

Learn how to make capsicum kurma recipe with peanuts, onion, tomato masala



Cuisine: South Indian
Category: Side dish for roti
Serves: Serves 3
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes



INGREDIENTS

1 cup - 250ml
  • Green capsicum - 1
  • Cooking oil or butter - 2 tbsp
  • Cumin seeds – 1/2 tsp
  • Red chilli powder – 1.5 to 2 tsp ( adjust based on spice level)
  • Coriander powder - 1 tbsp
  • Garam masala powder - 1 tsp
  • Sugar – 1/2 tsp
  • Salt & water - as needed
  • Lemon juice – Few drops
To Saute & Grind
  • Cooking oil - 1 tbsp
  • Peanuts - 3 tbsp
  • Ginger – 1 inch piece
  • Garlic – 6 cloves
  • Big onion – 1 (Big sized)
  • Tomato - 2 nos.

HOW TO MAKE CAPSICUM KURMA

  1. Wash and chop capsicum into cubes.
  2. Heat oil or butter in a kadai. Roast peanuts till its skin cracks.
  3. Add onion, ginger, garlic and saute till transparent.
  4. Add tomato and saute till pulpy. Cool down and grind to a smooth paste.
  5. Heat butter in a kadai. Splutter cumin. Saute capsicum cubes.
  6. Add the ground masala paste,spice powders, salt and sugar.
  7. Saute till raw smell goes off. Add the required water.
  8. Boil for 5 minutes till nice aroma emits.Switch off the flame. Add some lemon juice.
  9. Garnish with coriander leaves and serve hot with chapathi / roti.

CAPSICUM KURMA RECIPE - STEP BY STEP PICTURES

  • Heat oil in a kadai. Roast peanuts till its skin crackles. Then add onion, ginger, garlic and saute till onion becomes transparent.
  • capsicum kurma recipe
  • Add tomato pieces and saute till tomato becomes pulpy. Switch off the flame and cool down. Grind the mixture to a smooth paste. Set aside.
  • capsicum kurma recipe
  • Heat oil or butter in a kadai. Splutter cumin seeds and saute capsicum pieces. Remove the capsicum pieces in a bowl if you want it crunchy to eat else add the tomato masala paste and proceed.
  • capsicum kurma recipe
  • After adding the ground masala paste., add the red chilli powder, coriander seeds powder, garam masala powder, salt and sugar. Mix well till raw smell goes off.
  • capsicum kurma recipe
  • Add the required water to bring the gravy consistency. Boil for few minutes till oil starts to float on top. Lastly add the chopped capsicum pieces if you reserved it. Mix well and switch off the flame.
  • Add few drops of lemon juice, garnish with coriander leaves. Serve hot with chapathi / Roti.

  • Enjoy !

Note

  • Adjust the quantity of spice powders as per your liking.
  • As per the original recipe, you can grind the raw tomato to a puree. Add to the onion masala and saute well. But I sauteed the tomato along with onion.
  • For crunchy capsicum taste, you can remove it after sauting and add at the end. But I cooked up everything together to make the capsicum soft.

Try this yummy, different capsicum kurma and enjoy with chapathi / roti !
capsicum kurma recipe

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February 10, 2018

Cauliflower Kuzhambu Recipe - South Indian Cauliflower Gravy For Rice, Idli, Roti

cauliflower kuzhambu
 Cauliflower is in season now. Last week I bought 2 flowers and tried some new recipes with it. I prepared this South Indian, Tamil nadu style Cauliflower kuzhambu for rice, idli and chapathi for the first time watching a video in YouTube. It came out very well. Its a kurma kind of gravy that suits well for rice, idli and chapathi. My mom makes a similar cauliflower kulambu adding green peas. Though the ingredients are the same, this kuzhambu tasted completely different. Tamarind is not used in this recipe instead onion, tomato and coconut masala forms the base. I am sure I will make it very often in my kitchen. Lets see how to make cauliflower kuzhambu recipe with step by step pictures.

Do check out my mom's style cauliflower gravy for rice and idli, Gobi 65, Gobi manchurian and Cauliflower poriyal, Gobi paratha, cauliflower biryani 


Cauliflower kuzhambu for rice

Cauliflower kuzhambu recipe for rice, idli , dosa and roti


Cauliflower kuzhambu recipe for rice, idli , dosa and roti

South Indian style Cauliflower kulambu for rice, idli, dosa , roti


Cuisine: South Indian
Category: Kuzhambu recipes
Serves: Serves 4
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes


INGREDIENTS

1 cup - 250ml
  • Cauliflower - 20 florets
  • Big onion - 2 no
  • Ripe tomato - 3 nos (Medium sized)
  • Ginger garlic paste - 1/2 tsp
  • Grated coconut - 1/4 cup
  • Fennel seeds - 1 tsp
  • Red chilli powder - 1.5 tsp
  • Turmeric powder - 1/4 tsp
  • Garam masala powder - 1 tsp
  • Salt & water - as needed
  • Cooking oil – 2 tbsp + 1 tbsp
  • Mustard seeds - 1/2 tsp
  • Curry leaves - Few
  • Coriander leaves – to garnish

METHOD

  1. Wash and boil cauliflower florets in 3 cups of water adding turmeric powder.
  2. Heat 1 tbsp oil in a kadai. Saute onion, gg paste and tomato.
  3. Take sauteed ones in a mixie jar. Add grated coconut, fennel seeds, red chilli powder, garam masala powder and turmeric powder. Grind to smooth paste adding required water.
  4. Heat 1 tbsp oil, temper and add the ground paste. Add the cauliflower florets.
  5. Boil the gravy adding 1 cup of water, required salt. Simmer for 10 minutes till its raw smell goes off.
  6. Garnish with coriander leaves and serve hot with rice, idli, dosa and roti.

METHOD - STEP BY STEP PICTURES

  • Wash the cauliflower florets. Boil 3 cups of water adding turmeric powder,little salt. Add cauliflower to hot water & parboil for 5 minutes. Drain the excess water & set aside.
    cauliflower kuzhambu
  • Heat 1 tbsp oil in a kadai.Saute onion, ginger garlic paste till onion turns transparent. Now add tomato and saute till mushy.
    cauliflower gravy for rice
  • Grind to a smooth paste adding coconut, fennel seeds, turmeric powder, red chilli powder, garam masala powder and salt.Add required water to make a smooth paste.
    cauliflower gravy for rice
  • Heat oil in a kadai. Temper mustard seeds, curry leaves. After it splutters, add the ground paste. Add 1.5 cups of water and parboiled cauliflower pieces. Mix well and check for taste. Add more salt or chilli powder if needed.
    cauliflower gravy for rice
  • Keep the flame medium and let the gravy boil till nice masala smell wafts through your house. Check for thickness. If its too thick, add some water and bring to desired consistency. Garnish with coriander leaves and serve hot with plain rice. Enjoy !
    cauliflower gravy for rice
  • Enjoy !

Note

  • Adjust the quantity of red chilli powder and garam masala powder as per your taste.
  • You can also use boiled potato instead of cauliflower.
  • If you like, you can add boiled green peas along with cauliflower.
  • Make it slightly thin if you are serving for rice, idli or dosa. If you want to serve for roti/chapathi, boil the gravy till semi thick and serve as kurma.
Try this easy, yummy cauliflower gravy for rice, idli and roti. Enjoy !
Cauliflower gravy for rice

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November 9, 2017

Kondakadalai Puli Kuzhambu Recipe – Brown Channa Kulambu For Rice

Kondakadalai puli kuzhambu
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.

Chana kuzhambu

Kondakadalai kuzhambu Recipe - Chana gravy for rice


Kondakadalai kuzhambu Recipe - Chana gravy for rice

Kondakadalai kulambu without coconut - Channa gravy for rice


Cuisine: South Indian
Category: Kuzhambu Recipes
Serves: Serves 3
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes


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.
    Kondakadalai puli kuzhambu
  • 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.
    Kondakadalai puli kuzhambu
  • 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.
    Kondakadalai puli kuzhambu
    Kondakadalai puli kuzhambu
  • Serve with rice and kootu / poriyal.

    Kondakadalai puli kuzhambu

  • 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 !
Kondakadalai kuzhambu

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