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Black Channa Curry | Kondaikadalai Kuzhambu | Kadalai Curry is a traditional dish and very famous in South India. The recipe I have given here is Chettinad version and of course, kadalai curry is famous in Kerala, a perfect companion for Puttu. This chettinad style kadalai kuzhambu can be served with tiffin items as well as for rice.
Black channa – 150 gms
Onion (finely chopped) – 1 No.
Garlic (crushed) – 3 pods
Tomatoes (finely chopped) – 2 Nos.
Red chilli powder – 2 tsp
Coriander powder – 1 tsp
Turmeric powder – ¼ tsp
Salt to taste
Coconut gratings – 2 tbsp
Khus khus – ¼ tsp
Cashew nuts – 5 Nos (optional)
Oil – 1 tbsp
Cinnamon – 1” piece
Fennel seeds – 1 tsp
Curry leaves – few
Wash and soak black channa in enough water overnight or minimum of 8 hours.
Wash the channa again and pressure cook in enough water until soft.
Grind the items to a fine paste by adding little water.
Heat oil in a kadai, season with the items given “For seasoning”.
Add crushed garlic and onion. sauté till the onion becomes golden brown.
Add tomatoes and sauté till they become mushy.
Add all masala powders and sauté for a minute.
Add the pressure cooked channa and mix everything well. Add required salt and needed water and bring it to boil.
Add the ground paste and mix everything well. Adjust the gravy consistency by adding water. Bring it to boil and simmer for 5 minutes.
Tasty Chettinad Kadalai Kuzhambu is ready to serve. We had this kuzhambu with plain rice and vendaikai fry and it tasted yum...
- Potato can be added to this curry. In that case, you have to add the raw potato cubes along with pressure cooked channa.
Tags: Konda kadali kuzhambu recipe, kadalai kuzhambu recipe, How to prepare karuppu kondaikadalai kuzhmabu in Chettinad style?, Black channa dhal curry, Kadalai curry recipe, black chickpea curry