Kadalai Kuzhambu – White Channa kulambu – Chick Pea Rice Mix
Kadalai Puli Kuzhambu or simply Kadalai Kuzhambu is a thick, paste-like, hot & sour, rice mix that is prepared by cooking white chick peas in tamarind water along with garlic, onion and other spices. This kadalai kuzhambu is also known as White Channa kulambu, kadalai puli kuzhambu, chickpea rice mix, mookadalai kulambu, kondai kadalai kuzhambu, kondakadala kolambu etc.
This gravy is easy to prepare and this would last for almost a week when refrigerated and another good thing is that the taste gets better over time. 🙂 🙂 More and more the cooked channa (Mookkadali/ Kondakadalai) gets soaked in the Kulambu (tamarind-masala paste), more delicious it becomes. 🙂
Getting up and cooking on monday mornings are harder than most of the things in my life (Doesn’t need an explanation, eh? 😉 ). So, Sunday evenings would have seen me cooking any one of kadalai kuzhambu, puli kuzhambu, vatha kuzhambu (Aahhh, Manga Vathal Kulambu – Mango vathal kuzhambu- let me reserve that for next sunday), Puliogari (Puliodharai) paste etc., so that the next morning, I would just have to cook any of my favorite veggies and rice. 😀
Over to Kadalai Kuzhambu – Konda kadalai Puli kulambu recipe from Home Making Delight..
kadalai Kuzhambu Recipe – White Channa kulambu Recipe – Chickpea Rice Mix Recipe
- White channa – 1/2 of a cup
- Tamarind – A big lemon sized ball
- Water – as needed
- Salt – as needed
- Garlic – 12 -15 pods
- Small onions – 8 – 10 (Or one big onion) (Ignore small onions, if you have thalippu vadagam in hand)
- Sambhar powder – 1 & 1/2 tbsp
- Gingelly oil – 6 tbsp + 1 tbsp
- Mustard seeds – 1 tsp
- Curry leaves – a few (Optional)
- Jaggery – a very small piece (Optional)
- Fenugreek seeds – 1/2 tsp
- Turmeric powder – 1 tsp
- Asafoetida (Hing/Perungayam) – 1 tsp
- Thalippu vadagam – a small ball (Optional, but highly recommended) [Available in most super markets) [No need to use small onions, if you have this]
- Vegetable oil – as needed for frying the thalippu vadagam
- Soak the white channa in water for 8 hours and pressure cook for 5 -7 whistles depending upon your Channa’s nature. Better go for 7 whistles, as it would not cause any harm.
- Soak tamarind in 3 cups of water for 30 minutes. Extract the tamarind juice and filter out the residual tamarind. Add sambhar powder, turmeric powder and salt to the extract and let it sit for 10 minutes.
- Heat 6 tbsp of oil in a kadai and once it is well heated, add mustard seeds, fenugreek seeds, curry leaves. Once they splutter, add finely chopped onions and garlic and saute well for 2 minutes.
- Now, add the mixed tamarind water and bring it to boil.
- Let it boil in high flame until it gets reduced to half its volume and then add the pressure-cooked white channa. Add hing to taste.
- Now, let it boil in medium flame until it is about to reach a very thick gravy like consistency (Refer the pic below). Add a tbsp of gingelly oil and jaggery and mix well.
- Switch off the flame. Fry the thalippu vengaya vadagam and add that to the kondai kadalai kuzhambu. Skip this part, if you have used small onions while sauteing.
- Enjoy your kadalai kolambu by mixing it with rice and gingelly oil with Papad / Sutta Appalam 🙂 🙂
a) Depending upon what you have in your hand, adjust the ingredients. If you don’t have thalippu vadagam, use small onions. If not, skip adding small onions while sauteing & fry and add the thalippu vadagam at the end.
b) The white channa (Chickpeas/ Mookadalai) would absorb the gravy over time. If you leave it overnight, the amount of gravy would be a bit less in the morning. So, when the gravy is about to reach the paste-like consistency, switch the stove off.
c) This kadalai kuzhambu goes well with rice and Sutta Appalam (Papad Roasted in Fire). Don’t forget to add a tsp of ghee or gingelly oil to rice before mixing with kolambu and enjoy the hot, sour and spicy channa between every spoon of rice you take. 🙂 🙂
d) Throw away the water you have used for pressure cooking the channa dhal, as it might cause gastric problems when used. Normally, pulses are known to cause gastric problems, that is the reason garlic has been added.
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