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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Bread Idli – Instant Bread Idli Recipe With Curd, Rava

Bread idli recipe – Instant bread idli recipe with curd and rava/sooji/semolina. I have been eyeing on instant bread idli, bread dosa and bread uttapam recipes for long time. As I make bread recipes very rarely at home, I was waiting for the day to come. Last weekend I bought a pack of bread as I needed bread crumbs to make a snack. I had almost half the packet of leftover bread slices. So I made this easy, instant bread idli with curd and rava for our breakfast today.

I saw Tarla Dalal’s recipe and few more using idli rava/rice rava and boiled potato. But I used our normal upma rava just like my instant poha idli and rava idli as I din’t get idli rava in my place. I did not remove the brown crust of bread as I din’t want it to go waste. So the color of my idli was yellow instead of white. You can remove the corners of bread slices to make white colored idli. Also you can replace white bread with brown bread, whole wheat bread or even multigrain bread in this recipe. 

The consistency of idli batter is very important to get soft, spongy idli. It should be like our rava idli batter. It shouldn’t be too thick or thin but pourable. You can also temper this idli with mustard, chillies, ginger or add vegetables to make it more flavorful and healthy. You can play around with variations. This idli can be prepared instantly without any resting time or fermentation time. 

Basically I am a big fan of idli varieties. When I made this idli with my own combinations, I was very happy with the output and glad I could add this bread idli recipe in my Idli varieties collection. This idli has to be served hot to enjoy its best taste. The best side dish for this idli would be a spicy coconut chutney or tomato chutney Or you can even serve it with easy tomato onion thokku. I am planning to make instant bread dosa and bread uthappam too. I will share them one by one. Ok, now lets see how to make bread idli at home instantly with step by step pictures and video !

Check out my Instant Poha idli, Instant rava idli  and 15 Idli varieties collection too.

Instant bread idli recipe

Easy, instant bread idli recipe with curd, rava using leftover bread slices.

Cuisine: Indian

Category: Breakfast

Serves: 12 to 15 nos

Prep time: 10 Minutes

Cook time: 10 Minutes

Total time: 20 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 250ml Bread slices - 4 nos ( Milk bread or brown bread) Roasted Semolina / Sooji / Rava - 1 cup Sour Curd - 1 cup Water - 1 cup ( varies from 3/4 to 1 cup) Baking soda - 1/4 tsp Salt - as needed

HOW TO MAKE BREAD IDLI

1. Take bread slices and tear into pieces.
2. Grind to fine powder.Collect in a bowl.
3. Dry roast rava for 3-4 minutes. Let it cool down.
4. Mix with powdered bread. Add curd, salt and mix well.
5. Add water gradually and make thick batter. Add baking soda at the end. Mix well and rest for 5 minutes.
6. Grease idli plate and pour batter till half of the mould. Steam for 10 minutes. Idli becomes big in size and spongy. Remove after 2 minutes.
7. Serve hot for best taste with coconut chutney or tomato chutney as side dish.

METHOD - STEP BY STEP PICTURES

Take bread slices and trim the sides if you wish. I din’t remove the corners of bread. Tear into small pieces and grind to fine powder. I got 1.5 cups of powdered bread. Collect in a bowl. Dry roast rava for 3 to 4 minutes. Let it cool down completely. Add to the powdered bread. Add curd, salt and mix well. Add water gradually and make a thick but pourable idli batter consistency. Please refer video. The quantity of water may vary if you remove the crust of the bread. Water quantity also varies based on the freshness of bread. If you make the batter too thin, idli becomes flat. If the batter is too thick, idli cracks and looks very big. Add baking soda, mix well and rest the batter for 5 minutes. In the mean time, take an idli plate and grease molds with oil. Mix & Pour the batter till  1/2 or 3/4th of the mould. This idli becomes bigger in size after its cooked. So its better to fill less batter in the mould. Roll boil water in an idli pot. Place the idli plate and steam it for 10 minutes. Remove the idli after 2 minutes. Serve hot with coconut chutney or tomato chutney for best taste ! Enjoy !

Note

Roasting the rava is an important step. Do not add unroasted rava. You can also use idli rava/rice rava in place of semolina but you should rest the batter for 20 minutes for the idli rava to soak well in curd. Add water gradually while making the batter. Its consistency should be thick and pourable.   If the batter is watery, idli comes out flat. If the batter is too thick, idli becomes very big and crack on the top.  For healthy options, you can add grated carrot and cooked peas in the batter. You can also temper the batter with mustard seeds, urad dal, chana dal, finely chopped green chillies, ginger, curry leaves and coriander leaves.

Try this easy, instant bread idli for your breakfast or dinner. Enjoy with your favorite chutney or tomato thokku !

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20 Side Dish For Poori – Indian Vegetarian Side Dish For Puri Recipes

Side dish for poori recipes / Indian vegetarian side dish for puri.This post is a collection of 20 South Indian and North Indian Side dish recipes for poori with potato, without potato, tomato based side dish recipes and few more with Besan,  peas, chana, mixed vegetables, paneer gravies and curry. 

Most of them are easy to make as its done in pressure cooker and many gravies can be prepared without any grinding job. So bachelors can also try them. I have also shared some hotel style/restaurant style potato curry recipes too. Poori / Puri is one of the most popular Indian breakfast recipes.  It is loved by all irrespective of the age. 

The most common side dish for poori is potato masala. Kids love to have it with sugar, ketchup, jam, potato and paneer gravy. Apart from potato curry, many other gravies can also be prepared. Recently I made a list of 10 different types of poori recipes from my website. So I thought of making this list of side dish recipes that my readers would find it helpful.

In this list, you can find Tamil nadu hotel style potato masala, Onion masala without potato, Chana kurma, Potato kurma, Veg kurma, Green Peas kurma, Karnataka style Veg sagu and avarekalu sagu, North Indian restaurant style potato bhaji/ aloo subzi, Chole masala, onion tomato sabzi, dahi aloo, easy chana masala using pressure cooker, Bombay chutney, Paneer butter masala, Paneer korma, Kadai paneer and aamras recipes. 

You can also find video recipes for some of the kurma recipes. I am yet to try Andhra and Kerala style potato curry recipes. I will update this list as soon as I post them. Ok, now lets see 20 different types of side dish for poori with links. Please click on the image or the title to view the particular recipe.

Do check out my 10 types of poori recipes !

Side dish For Poori/ Puri Recipes - South Indian, North Indian Vegetarian Side dish For puri

Side dish for Poori / Puri - North Indian & South Indian Side Dish Recipes !

Cuisine: Indian

Category: Side dish for poori

Serves:  3-4

Prep time: 20 Minutes

Cook time: 15 Minutes

Total time: 35 Minutes

• Potato masala – Tamil nadu Hotel style

• Poori masala without potato

• Hotel vegetable kurma

• North Indian Potato bhaji / Aloo Sabzi

• Chole masala for bhature & Puri

• Chana masala in pressure cooker

• Tomato bhaji / tomato sabji

• Potato Kurma – South Indian style

• Vegetable sagu – Karnataka style

• Avarekalu sagu / Field beans gravy

• Chana kurma / Kondakadalai kurma

• Green Peas kurma / Pattani kuruma 

• Cauliflower kurma

• Bombay chutney

• Aamras 

• Dahi aloo – Dahi wali aloo for vrat

• Tomato thokku in pressure cooker

• Paneer korma

• Paneer Butter Masala

• Kadai paneer / Paneer Capsicum curry

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Javvarisi Upma – Sago Upma – Sabudana Upma Recipe

Recently I started making javvarisi upma at home for breakfast and dinner. This is a South Indian style sabudana upma without using potato and peanuts. Actually I came to know about sago upma(Sabudana in Hindi, Saggubiyyam in Telugu) from my friend Shalini. She taught me a version with nylon javvarisi. I will share that recipe later. 

Today I have shared javvarisi upma with big, white sago pearls. My MIL makes a similar upma without soaking sabudana. She roast it and make just like javvarisi payasam. I too follow this method for making kheer. But I couldn’t make upma as javvarisi becomes sticky. Once I make it perfect, I will share that version.

Last week I made this upma by soaking sabudana overnight. It came out very well, non-sticky and tasted great. I added vegetables like carrot and capsicum to make it colorful. Sendhil & Raksha loved it a lot. Now I am confident enough to try North Indian sabudana khichdi too. Hope I will start to explore more sabudana recipes from now. Now lets see how to make South Indian style Javvarisi upma with step by step pictures.

Javvarisi upma - Sago upma - Sabudana upma recipe

South Indian style Sabudana upma - Javvarisi upma recipe with step by step pictures

Cuisine: South Indian

Category: Main course

Serves: Serves 3

Prep time: 5 Hours

Cook time: 20 Minutes

Total time: 5H20 Minutes

Chitra Ganapathy

INGREDIENTS

To soak ( 1 cup - 240ml) Javvarisi / Sago / Sabudana - 2 cups ( White big ) Water - to soak sago ( I used 1.5 to 2 cups ) To temper Cooking oil - 3 tbsp Mustard seeds - 1 tsp Urad dal - 1 tsp Chana dal - 2 tsp Big onion – 2 nos (medium sized) Green chillies – 2 to 3 nos (Finely chopped) Carrot - 1 no (Small sized, Finely chopped) Capsicum - 1/2 no Curry leaves – Few Ginger – 1 inch piece(Finely chopped) Coriander leaves - 2 tbsp (chopped finely) Lemon juice - 1 tsp Salt - as needed

HOW TO MAKE JAVVARISI UPMA

1. Wash sabudana / javvarisi twice. Drain, Soak it overnight adding water.
2. Temper mustard, urad and chana dal. Saute onion, chilli , curry leaves and vegetables.
3. Saute till veggies turn soft and cooked. Add soaked sago and mix well adding salt.
4.  Cover cook in low to medium flame till sago becomes transparent. 
5. Lastly add lemon juice and coriander leaves. Serve hot !

METHOD - STEP BY STEP PICTURES

Wash the sabudana twice or thrice. Drain the water completely. Soak in 1.5 to 2 cups of water over night or atleast for 5 hours minimum. The level of water should be 1/2 inch above sabudana. The next morning sabudana absorbs all the water and grows in quantity. If you take a sago and press it, it should be mushy. It shows sago is soaked well. Fluff it well without any water and keep aside. Wash and chop onion, chilli, carrot and capsicum finely. Set aside. Heat oil in a good non-stick kadai. Temper mustard seeds, urad dal and chana dal. When it turns golden, add finely chopped onion, green chillies, curry leaves, capsicum, carrot , required salt and mix well. Take care while adding salt because sago upma takes less salt unlike other upma recipes. Saute in low to medium flame till carrot becomes soft. No need to add water. Now add sabudana and mix well. Keep the flame low to medium. Cover cook till done. Open the lid once in 2 minutes and toss gently. No need to add water. Sabudana turns transparent. It takes nearly 10 to 12 minutes to become transparent completely. Make sure it is not sticking to the bottom of kadai.  Sabudana tastes soft when its cooked completely. You can taste and find it. If you keep cooking for more than 10 minutes, javvarisi starts to become sticky. So cover cook in low flame, toss once in 2 minutes till done. Sometimes a layer of sabudana sticks to the bottom of kadai if you over cook it. Don’t worry. You can serve it as adai at the end. It tastes crispy. Switch off the flame. Sprinkle lemon juice and garnish with coriander leaves. Mix well and serve hot ! Enjoy !

Note

Use white big sago variety for this upma. Do not soak in excess water ( i.e more than 1/2 inch) to cover sago. It will turn mushy. For 2 cups of sago, I used 1.5 cups of water.  You can use maximum 2 cups. You should cook the sago in low to medium flame without adding water. So you should keep tossing it once in 2 minutes. If you cover cook it for long time, sago may stick to the bottom. So keep stirring it in the middle.  Be careful while adding salt because sago needs less salt.

Try this easy, yummy javvarisi upma for your breakfast or dinner and enjoy  !

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