Monday, 18 April 2016

Black Channa Gravy / Kondakadalai Kuzhambu / Kondakadalai Kara Kuzhambu

Try this spicy and tasty Kondakadalai Kulambu / Black Channa Gravy from South Indian cuisine. This gravy goes well with steamed rice along with any veg stir fry / poriyal or kootu!

You can also serve this as a accompaniment with idli, dosa and chapathi as well!

Black channa is a very nutritious legume; which is low in fat, high in protein & fibre and also a good source of vitamins and minerals.  Try to include in your menu for a healthy living!

Check my Black Channa Sundal recipe also!


             
PREP TIME
25 min
COOK TIME
TOTAL TIME 
40 mins
                                                                                                                                                         
Recipe for Black Channa Gravy / Kondakadalai Kulambu
Recipe type: veg accompaniment
Cuisine: Tamilnadu
Serves: 3 to 4(approximately)

Ingredients:
Black channa - 1 cup
Small onion - 10 / Big onion - 1 (chopped)
Tomato - 1 (finely chopped)
Garlic - 4 to 5(chopped)
Tamarind - small gooseberry size
Red chilli powder - 1 tsp
Corriander powder- 2 tsp
Turmeric powder - ½ tsp

For Grinding:
Coconut - ½ cup 

For Seasoning:
Mustard seeds - ½ tsp
Fenugreek seeds - ¼ tsp tsp
Curry leaves - 1 sprig
Oil - 1 to 2 tbsp (Preferably sesame oil)



Directions:
Wash and soak the channa overnight or for about 6 to 8 hours.

Pressure cook channa by adding little salt and required water, until it becomes soft. (Don't discard the water; you can use it for the gravy)

Grind coconut with little water to fine paste. Keep aside.

Soak the tamarind in water. After sometime squeeze and extract the juice; keep it aside.

Heat oil in a pan; season it mustard seeds, fenugreek seeds and curry leaves. Once it crackles, add finely chopped onion. 

Once the colour changes, add tomatoes, all spice powders and salt. Sauté well till tomato becomes soft.

Then add tamarind extract and cooked black channa along with ½ to 1 cup water (add water according to the desired consistency).
Once it starts boiling add coconut paste.  Mix well.

Close the pan with a lid and allow to boil for 5 to 10 minutes, till the gravy thickens.

Let it simmer for 10 minutes or till the oil comes out.

Remove from fire and serve hot with steamed rice.

Note:

Adjust the water quantity and spice level according to your taste.

The colour of the kulambu depends upon the colour of the spice powders you are using.

You can also add brinjal / drumstick / potato along with black channa for this gravy.



1 comment:

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