### TranslatedIngredients: 1 cup Kala Chana (Brown Chickpeas),12 Pearl onions (Sambar Onions) - halved,1 tablespoon Sambar Powder,1 teaspoon Turmeric powder (Haldi),1 teaspoon Jaggery,1 cup Tamarind Water,1/2 cup Homemade tomato puree,1/2 teaspoon Mustard seeds,1/4 teaspoon Methi Seeds (Fenugreek Seeds),1 sprig Curry leaves - roughly torn,Salt - to taste,Sesame (Gingelly) Oil - for cooking ### PrepTimeInMins: 10 ### CookTimeInMins: 30 ### TotalTimeInMins: 40 ### Servings: 4 ### Cuisine: Chettinad ### Course: Lunch ### Diet: High Protein Vegetarian ### TranslatedInstructions: To begin making the Kondakadalai Puli Vengaya Kuzhambu Recipe, first soak the kala chan (kondakadalai) in water for at least 8 hours.Cook the Kondakadalai with salt and water in the Pressure cooker for about 7 to 8 whistles. Turn the heat to low and simmer for another 15 minutes. Ensure that the kondakadalai is cooked well. Once done keep aside.Heat oil in a pan, add the mustard seeds, fenugreek seeds and allow them to crackle. Add the onions, curry leaves and roast the onions until tender. Add the tamarind water, tomato puree, jaggery, sambar powder, turmeric powder, cooked kondakadalai and salt to taste.Simmer the kondakadalai Kuzhambu for 10 to 15 minutes until the masala get well incorporated into the kondakadalai and the raw taste from the tamarind goes away. Once done, turn off the heat, check the salt and spices and adjust the taste accordingly. Serve the Kondakadalai Puli Vengaya Kuzhambu along with Beetroot Poriyal and hot steamed rice for lunch or dinner.
