Kondai Kadalai Kuzhambu
Kondai Kadalai Kuzhambu is a Very healthy, simple and easy south Indian Tamil Nadu style Kuzhambu made with chickpeas. Perfect with hot white rice.
Ingredients
- Kondai kadalai/Chick pea -1 Cup
- Onion -1 MediumTomato -1 Medium
- Brinjal -4 Small
- Sambar powder - ¾ Tbsp (or) red chilli powder ¼ Tbsp + coriander powder ½ Tbsp
- Turmeric -¼ tsp
- Asafoetida -¼ tsp
- Salt -1 tsp As per taste
- Coriander leaves -For garnishing
To temper
- Oil -1 tsp
- Mustard -¼ tsp
- Broken Urad dal -½ tsp
- Jeera -¼ tsp
- Garlic -5 cloves Crushed
- Curry leaves -1 sprig
Instructions
- Soak the chickpea overnight and pressure cook it by adding 1 Cup of water along with salt and asafoetida for three whistles.
- Add 2 cups of water in a vessel and bring to boil. To that add all the cut veggies followed by sambar powder, turmeric and salt mix thoroughly. Bring it to a boil and then set the flame to low.
- Once the brinjal is ¾ done, add the cooked sundal to the gravy (along with water used in cooking kadalai). Let it simmer till all the veggies gets fully done and raw smell of powders is gone. Turn off the flame.
- Now comes the tempering part. Heat a pan with oil; add the ingredients under “To Temper” one by one in the given order (Add Urad dal after the mustard splutters). Make sure to fry the garlic till the color changes to golden brown. Turn off the flame and add the tempering to the prepared gravy and mix thoroughly and garnish with coriander leaves.
- Serve hot along with rice.
Notes | FAQ
- You can add drumstick along with brinjal, which will enhance the taste and flavor of the kuzhambu twice higher. I dint get fresh drumstick here.
- Brinjal will get cooked faster than drumstick. So add the brinjal once after the drumstick gets cooked for few minutes. This will avoid brinjal getting mashed by the time kuzhambu gets ready.