Konda Kadalai Pulikuzhambu

Here comes the authentic Tamil Nadu favourite cuisine. All time favourite pulikuzhambu. Though you can make lot of different varieties in pulikuzhambu, konda kadalai will be the best among all, as it has both the combination of tamarind and the black chickpea taste in it.If you add roasted brinjal to it,this will enhance the taste and makes the kuzhambu more tasty.This recipe is absolutely spicy goes perfect when served with hot white rice. At most of the Tamil families this kuzhambu often been cooked as its very simple and easy to make as well.

Initially, when I was new to make all these kuzhambu I was not as satisfied as it was not thick, and then got to know the way about it and now kuzhambu becomes famous in my Kitchen nowadays. The most happiest part in cooking this is, when you are making this curry, there is no side dish is required and just the pappad will be the best to serve with lol :P
 

Ingredients:

• Tamarind Extract (thick)- 1 Cup
• Black Chickpeas- half cup
• Chili Powder- 1 Tspn
• Turmeric Powder- ¼ Tspn
• Coriander Powder- 1 Tspn
• Garlic- 4-5 Pods
• Small Onions- 5 Nos
• Tomato- 1 Large
• Green Chilies- 2 Nos
• Brinjal- 3 Small (Cut into lengthy wise)
• Fenugreek Seeds-1/2 Tspn
• Mustard Seeds-1 Tspn
• Sesame Oil- 3 Tspn
• Curry Leaves-Few
• Salt- To Taste.
• Coriander Leaves-Few

To Grind:

• Coconut Shredded- 3 Tspn
• Small Onion- 2 Nos
• Cumin Seeds-1/4 Tspn

Method:

• Keep the tamarind extract aside.
• Grind all the items under To Grind and keep aside.
• Pressure cook the soaked chickpeas overnight for 3 whistle and keep aside.
• In a pan, pour oil,when it heats up,add the fenugreek,mustard seeds and curry leaves.
• When it splits up, add the onion, garlic and saute well until the onion becomes soft.
• Add the tomatoes, brinjal and the chickpea to it and saute again.
• Add the turmeric,chilli,coriander powder and saute again until the masala mix up well with this.
• Add the ground paste and cook covered for about 2 minutes
• After the masala smell goes off from it, add the tamarind extract and heat up uncovered until the curry gets thicken.
• Garnish with coriander leaves and serve hot.

 

Tips:

"The curry will come out good only if you saute it appropriately after each addition

You could also add some brinjal or potatoes to the curry.

Skipping coconut ground paste if you don’t want the coconut taste in it will still give you good taste."