This tangy kuzhambu made with kondai kadalai is served with hot rice or roti. You can also make this Kuzhambu using Mochai kottai or Cow gram (karamani) instead of Kondai kadalai.
Mochai Kottai Kuzhambu
Difficulty: EasyA delicious gravy made with mochai kottai (dried beans) and tamarind. This is served with steamed rice.
Karamani Kuzhambu
Difficulty: EasyA gravy dish made with karamani (cowgram), tamarind and coconut. This dish is served with steamed rice.
Kondaikadalai Masala Kuzhambu
5
servings8
hours30
minutesThis tangy kuzhambu made with kondai kadalai is served with hot rice or roti.
Ingredients
Kondai kadalai – 1 cup
Tamarind – Lemon size
Salt – 2 teaspoon
Sambar Powder – 1 heaped tablespoon
Turmeric powder – 1/2 teaspoon
Coconut gratings – 2 tablespoon
Sombu – 2 teaspoon
Oil – 2 tablespoon
Mustard – 1 teaspoon
Cinnamon stick – a small piece
Sambar Onion – 10 Nos
Tomato – 1
Curry leaves – few
Directions
- Soak kondai kadalai over night or at least 8 hours.
- Pressure cook the soaked kadalai for three to four whistles.
- Soak tamarind and salt in one cup of water.
- Squeeze out the tamarind and extract the juice. Add more water and again take out the remaining juice. The tamarind juice should be of 3 cups. Add sambar powder and turmeric powder to the tamarind juice.
- Add cooked kondaikadalai and tomato cut into four pieces. Mix well and bring to boil.
- Grind the coconut and one teaspoon of sombu to a fine paste. Add to the boiling kuzhambu. Stir well. Allow to boil in a low flame for few more minutes.
- In a kadai put the oil and when it is hot add mustard. When it pops up, add cinnamon stick, 1 teaspoon sombu and fry for a while.
- Then add the sambar onions chopped finely along with curry leaves. Fry well and add this seasoning to the boiling kuzhambu.
- Remove from stove and serve with hot rice or roti.