KondaiKadalai Kathirikkai Kuzhambu

KondaiKadalai Kathirikkai Kuzhambu 

Ingredients

• Black Channa (KondaKadalai) - 1 cup (soaked overnight and boiled with little salt)
• Onion - 1 medium
• Small Onion - 10
• Tomato - 1 medium
• Brinjal - 4 
• Garlic - 6 cloves
• Chilly Powder - 1 teaspoon
• Coriander Powder - 2 teaspoons (heaped)
• Turmeric Powder - 1/4 teaspoon
• Tamarind paste - 1 teaspoon
• Coconut  - 1/4 cup
• Oil - 2 tablespoons
• Mustard seeds - 1 teaspoon
• Methi seeds - 1 teaspoon
• Cumin seeds - 1 teaspoon
• Curry Leaves - 1 sprig
• Salt - As per taste

Preparation

• Heat the pan and add oil. Add mustard seeds and methi seeds. Once the mustard splutters, add chopped big onion and the full small onions.
• Saute them till they become transparent.
• Add the garlic and continue to sauté it.
• Add tomatoes and cook it till it becomes soft.

• Add salt, turmeric powder, chili powder and coriander powder and cook till the raw smell goes away.
• Add brinjal pieces and sauté them till it becomes soft, for about a minute.

• Add the tamarind paste with one cup of water and let it come to a slow boil.
• Grind the coconut with a teaspoon of cumin seeds to a fine paste.
• Once the curry becomes thick, add the coconut paste and cook it for 5 minutes.
• Add the black channa and let it cook in simmer for 5 to 7 minutes.
• Let it soak up all the flavor slowly.
• Once it comes to a boil in low flame, add curry leaves and switch off the flame.
• Transfer it to a serving bowl and serve it with hot steamed rice and pappads.

Note: Use the water in which you boiled the channa. It is nutritious and healthy.