### TranslatedIngredients: 1/2 cup Kala Chana (Brown Chickpeas),30 grams Tamarind,3 teaspoons Sambar Powder,2 teaspoons Jaggery - powdered,1/2 teaspoon Mustard seeds,1/4 teaspoon Methi Seeds (Fenugreek Seeds),1 tablespoon Sesame (Gingelly) Oil,14 cup Fresh coconut - grated,1 sprig Curry leaves,Salt - to taste,Water - as required ### PrepTimeInMins: 15 ### CookTimeInMins: 30 ### TotalTimeInMins: 45 ### Servings: 3 ### Cuisine: South Indian Recipes ### Course: Lunch ### Diet: High Protein Vegetarian ### TranslatedInstructions: To begin making the Kondai Kadalai Puli Kuzhambu Recipe, firstly wash and soak black chickpeas in enough water for about 8 to 10 hours or overnight.Next add the black chickpeas/Kondai Kadalai in a pressure cooker along with required water and pressure cook it till the cooker releases 8 to 10 whistles over medium heat. Let the pressure release naturally.It will take a good 20 minutes to cook the kala chana/ Kondai Kadalai in the pressure cooker.Meanwhile, soak tamarind in hot water for 10 minutes and extract juice from it by adding water. You will get approximately 1-1/2 cups of water.In a mixer grinder, blend the coconut, by adding 1/4 cup of warm water and make a smooth paste. Keep this aside.Next, heat a heavy bottomed pan with a tablespoon oil. Add mustard seeds, fenugreek seeds and let it roast for about 10 seconds and allow it to crackle.After 10 seconds, add in the tamarind juice, curry leaves, sambar powder and salt. Allow the Puli Kuzhambu mixture to come to a brisk boil for 3 to 4 minutes.Once it starts boiling, add the cooked chickpeas/ Kondai Kadalai, jaggery and coconut paste . Add salt to taste and let it cook for about 5 minutes.If you want a thicker consistency of the Kondai Kadalai Puli Kuzhambu Recipe, cook for some more time with the pan open. Once done, check the salt to taste and adjust accordingly and serve hot.Serve Kondai Kadalai Puli Kuzhambu along with Beetroot Thoran, Keerai Sambar and Steamed Rice for a weekday meal for lunch or dinner or even a diabetic friendly meal.
