Ingredients:
- white chana/kondakadalai – 1/2 cup
- Small onion – 5 nos
- Garlic – 10-15 pods
- Tomato – 1 (medium)
- Kuzhambu podi – 1.5 tblsp (or)
- Plain red chili powder – ½ tblsp
- Coriander powder – 1 tblsp
- Turmeric powder – ¼ tsp
- Puli karasal/ Tamarind puree – ¼ cup
- Curry leaves – few
- Salt – to taste
- Water – as req
- Jaggery – 1 tsp
- Asafetida – ½ tsp
Tempering:
- Gingelly oil – 2 tblsp
- Fenugreek – ½ tsp
Procedure:
- Soak ½ cup of white chana overnight and boil the chana for about a whistle or so and keep aside (you will get more than a cup of boiled chana from this)
- Peel and slice the small onions and garlic and keep aside
- In a heavy bottomed sauce pan, heat some gingelly oil. Add fenugreek seeds, allow it to splutter
- Now add the sliced onions and garlic along with some curry leaves. Saute it for a while and add the chopped tomatoes along with some salt and cook it for a min.
- Add the kuzhambu podi and saute it for about 1-2 mins. Time to add the puli karasal along with required amount of water to the kuzhambu and bring it boil.
- Now add the boiled channa, cover it with a lid to cook it furthermore for about 5-8 mins.
- Finally check the salt and add the jaggery and asafetida. Now turn off the flame.
- The delicious, tasty and tangy “Chana Poondu Kuzhambu” is ready to serve.
