Kondakadalai Kuzhambu | Sundal kuzhambu
Kondakadalai Kuzhambu , Sundal kuzhambu, channa kuzhambu, Kondakadalai masala kuzhambu , konda kadalai puli kuzhambu, Chettinadu Kondakadalai kara kuzhambu,chettinad kara kuzhambu, chickpeas gravy, Kondakadala kuzhambu, south Indian kuzhambu recipe, Kondakadala puli kuzhambu, chickpea in tamarind curry, kulambu recipe, sundal kulambu, pressure cooker kuzhambu,karamani kulambu, brinjal Kondakadalai kuzhambu, kathirikai Kondakadalai kuzhambu with step-by-step pictures and video recipe. Check out the karamani kuzhambu recipe and if you like the video pls SUBSCRIBE to my channel.
Kondakadalai Kara Kuzhambu recipe
I Like Saravana Bhavan hotel-style Kara Kuzhambu. This Kondakadalai kulambu is a version with homemade sambar powder and freshly ground coconut. protein-rich tasty one-pot kara kuzhambu. Chettinad sundal kulambu is flavorful.
how much puli should I use for the Kuzhambu recipe?
Though it is a puli kuzhambu (tamarind-based) recipe, the sourness of this particular Kuzhambu is from tamarind and tomatoes. The amount of tamarind depends on the sourness of the tamarind and tomatoes you use So Adjust the quantity according to the puli you use. Pulikaichal, puli aval, instant puli sadam are some of my tamarind based dishes
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What kind of vegetables should I use?
I have used brinjal but a drumstick and potatoes can also be used. sundal puli kulambu tastes good with just garlic, onion, and tomato without any additional vegetable
Replacement for chilli powder
You can use Sambar powder instead of chili powder, coriander, and pepper. Adjust according to your taste
Color of the puli kuzhambu
the color of the Kuzhambu depends on the sambar powder you use, tamarind, tomatoes, etc.
shelf life of Kuzhambu
puli based Kuzhambu variety generally stays good for 3-4 days but since we added coconut for this Kuzhambu it won’t stay
What should be the consistency of kara kuzhambu?
Adjust the water according to the consistency you desire. I made slightly thick kuzhambu
Can I skip fennel seed?
Fennel seeds give amazing flavor to the kulambu so I would highly recommend it.
PRESSURE COOKER RECIPES
KUZHAMBU VARIETIES WITH TAMARIND
Brinjal recipes in TMF
Ingredients
To soak
1/4 cup chickpeas | kondakadalai
water
Pressure cook chickpeas
1 +1/2 cup water
required salt
To grind
3 tbsp coconut
1 tsp coriander seeds
1/2 tsp cumin seeds
6 red chilli
1/2 tsp pepper
Cinnamon
salt
pinch of turmeric powder
1 big tomato
4 small onion
3 garlic
water
Kuzhambu
1 tbsp sesame oil
1/2 tsp fennel seeds
1/4 tsp mustard seeds
Curry leaves
8 small onion
1/2 cup thin tamarind extract
How to make Karamani kuzhambu with step-by-step pictures
- First soak chickpeas overnight
- Add soaked Chana, water, and salt; pressure cook for 6 whistles and simmer for 2 minutes
- Add oil and roast coriander seeds, cumin seeds, pepper and red chilli
- Furthermore add onion, garlic and tomato; saute till tomatoes turn slightly mushy
- Add salt, turmeric powder, and coconut; mix well and cool
- Grind into a coarse mixture
- Add water and grind into a fine puree
- Add oil to a 2-liter pressure cooker and turn on the stove to medium flame
- Furthermore, add mustard seeds and fennel seeds; let them splutter
- Add curry leaves and mix well
- Furthermore, add onion; saute till onion turns translucent
- Add ground mixture; saute for a minute
- Furthermore, add cooked chickpea, water, tamarind water; brinjal, salt, and chilli powder; mix well and boil
- Pressure cook for 3 whistles; do natural pressure release
- Boil for 2 minutes and turn off
Ingredients
To soak
- 1/4 cup chickpeas | kondakadalai
- water
Pressure cook chickpeas
- 1 +1/2 cup water
- required salt
To grind
- 3 tbsp coconut
- 1 tsp coriander seeds
- 1/2 tsp cumin seeds
- 6 red chilli
- 1/2 tsp pepper
- Cinnamon
- salt
- pinch of turmeric powder
- 1 big tomato
- 4 small onion
- 3 garlic
- water
Kuzhambu
- 1 tbsp sesame oil
- 1/2 tsp fennel seeds
- 1/4 tsp mustard seeds
- Curry leaves
- 8 small onion
- 1/2 cup thin tamarind extract
Instructions
- First soak chickpeas overnight
- Add soaked Chana, water and salt;pressure cook for 6 whistles and simmer for 2 minutes
- Add oil and roast coriander seeds, cumin seeds, pepper and red chilli
- Furthermore add onion, garlic and tomato; saute till tomatoes turn slightly mushy
- Add salt, turmeric powder and coconut; mix well and cool
- Grind into a coarse mixture
- Add water and grind into a fine puree
- Add oil to a 2-liter pressure cooker and turn on the stove to medium flame
- Furthermore, add mustard seeds and fennel seeds;let them splutter
- Add curry leaves and mix well
- Furthermore, add onion and; saute till onion turns translucent
- Add ground mixture; saute for a minute
- Furthermore, add cooked chickpea, water, tamarind water; brinjal, salt and chilli powder; mix well and boil
- Pressure cook for 3 whistles; do natural pressure release
- Boil for 2 minutes and turn off
Video
