Kondakadalai Kuzhambu

Kondakadalai kuzhambu for rice! A lip-smacking south Indian chickpeas gravy or curry with freshly ground spices. Learn how to make this kadala kuzhambu with detailed step-wise pictures.

Recipe Snapshot

YIELD

4 servings

40 mins

Tamil Nadu

Entree

Time

cuisine

course

Carrot

– Gingelly oil – Mustard seeds optional –Toor dal – Urad dal – Black pepper ...

Ingredients

1

– Soak and cook the chickpeas.

2

– Prepare the spice powder.

3

– In a small pan or kadai, heat gingelly oil, and when it is hot, add the mustard seeds, toor dal, urad dal, black pepper, fenugreek seeds, asafoetida, and dried red chilies. Roast until the toor dal turns light brown. Now add the curry leaves and turn off the heat. 

4

– Let it cool and grind it into a smooth paste by adding water.

5

– Add the rasam podi, tamarind paste, turmeric powder, and salt in a saucepan or kadai in which you are going to make the kuzhambu. 

6

– Now add water and mix them. And bring this mixture to a boil.

7

– Once the rasam podi and tamarind paste’s raw smell is gone, add the chickpeas and cook.

8

– Now add the ground paste to the kuzhambu and rinse the mixer jar with water and add that. If needed, add half more cups of water. Simmer the gravy.

9

– Mix rice flour with water and make a slurry without any lumps. Add it + the jaggery to the kuzhambu. Let the kuzhambu simmer until it thickens. Then turn off the heat.

10

– Prepare the tempering.

&

– Enjoy!

Hello all, I am Srividhya, the person behind Vidhya's Vegetarian Kitchen. My blog is all about vegetarian and vegan food with unique and exciting recipes from all over the world.

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