HOW TO MAKE KONDAKADLAI KUZHAMBU RECIPES .
INGREDIENTS :
¾ cup kondakadalai, Black chana
1 Onion
12 cloves Garlic
1 tablespoon Tamarind tightly packed
3 to 4 tablespoon Coconut chopped
3 teaspoon Sambar powder
¼ teaspoon Turmeric
¼ teaspoon Black pepper powder
Salt
To temper :
2 tablespoon Sesame oil
¾ teaspoon Mustard
½ teaspoon Fenugreek seeds
1 teaspoon Urad dal
2 teaspoon Toor dal
2 teaspoon Cumin seeds
1 Curry leaves sprig.
Notes:
You can add one finely chopped tomato after you fry onion.
You can add finely chopped small onions in place of large onion.
Instead of coconut bits, you can add ground coconut paste too.
You can add a pinch of jaggery towards the end.
Instead of soaking overnight, or forgot to soak, you roast well, pressure cook for 4 whistles and add to the kuzhambu.
Adjust water consistency as needed.
Kondakadalai kuzhambu Method:
Soak chana overnight. Drain water, add enough water and little salt to it and pressure cook for 2 whistles in medium flame.
Soak tamarind in hot water for ½ hour and extract tamarind juice with 2 cups water.
In a heavy bottomed pan, temper with the items given under ‘To temper’ table in order. Add garlic, cut into two and fry for a minute. Add finely chopped onion, fry till transparent.
Add tamarind extract, turmeric, sambar powder and required salt. 3-add
Add cooked chana, coconut, one more cup water and bring to boil.
Simmer until the kuzhambu thickens, lastly add black pepper powder and mix well.
Serve with rice and any mild kootu. The coconut adds a great texture to this kuzhambu, do try this way!
Very good.
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