Kondakadalai Puli Vengaya Kuzhambu Recipe (South Indian Style Spicy and Tangy Kala Chana)
Experience the authentic flavors of South India with this Kondakadalai Puli Vengaya Kuzhambu, a delightful dish that combines the earthy goodness of kala chana (brown chickpeas) with tangy tamarind and aromatic spices. Perfectly suited for a comforting lunch or dinner, this dish is both high in protein and rich in taste. Serve it with steamed rice and a side of beetroot poriyal for a complete Chettinad meal.
Ingredients
| Ingredient | Quantity |
|---|---|
| Kala Chana (Brown Chickpeas) | 1 cup |
| Pearl Onions (Sambar Onions), halved | 12 |
| Sambar Powder | 1 tablespoon |
| Turmeric Powder (Haldi) | 1 teaspoon |
| Jaggery | 1 teaspoon |
| Tamarind Water | 1 cup |
| Homemade Tomato Puree | 1/2 cup |
| Mustard Seeds | 1/2 teaspoon |
| Methi Seeds (Fenugreek Seeds) | 1/4 teaspoon |
| Curry Leaves, roughly torn | 1 sprig |
| Salt | To taste |
| Sesame (Gingelly) Oil | For cooking |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 180 kcal |
| Protein | 8 g |
| Carbohydrates | 26 g |
| Dietary Fiber | 8 g |
| Fat | 5 g |
| Sodium | 300 mg |
| Iron | 2.5 mg |
Preparation Time
| Step | Time |
|---|---|
| Prep Time | 10 minutes |
| Cook Time | 30 minutes |
| Total Time | 40 minutes |
Servings
This recipe serves 4 people.
Step-by-Step Instructions
Step 1: Prep the Kala Chana (Kondakadalai)
- Soak the kala chana (kondakadalai) in water for at least 8 hours or overnight. This ensures the chickpeas cook evenly and soften adequately.
- Drain the water and rinse thoroughly.
- In a pressure cooker, add the soaked kala chana, a pinch of salt, and enough water to cover the chickpeas.
- Cook for 7 to 8 whistles on medium heat, then lower the heat and simmer for an additional 15 minutes. Ensure the kondakadalai is tender.
- Once cooked, drain any excess water and set aside.
Step 2: Prepare the Kuzhambu Base
- Heat a generous amount of sesame oil in a heavy-bottomed pan.
- Add the mustard seeds and allow them to crackle.
- Stir in the fenugreek seeds and fry until aromatic.
Step 3: Sauté Aromatics
- Add the halved pearl onions and a sprig of curry leaves.
- Sauté on medium heat until the onions turn tender and slightly golden.
Step 4: Combine the Ingredients
- Add the tamarind water and tomato puree to the pan. Stir well.
- Mix in the jaggery, sambar powder, and turmeric powder. Combine thoroughly to dissolve the spices and jaggery.
- Season with salt as per taste.
Step 5: Simmer the Kuzhambu
- Add the cooked kondakadalai to the pan and stir gently to coat the chickpeas with the tamarind-spice mixture.
- Lower the heat and simmer for 10 to 15 minutes, allowing the flavors to meld beautifully and the raw taste of tamarind to disappear.
- Stir occasionally to ensure the kuzhambu doesn’t stick to the bottom of the pan.
Step 6: Final Touches
- Once the kuzhambu thickens slightly and the masalas are well incorporated, turn off the heat.
- Taste and adjust the salt or spices if needed.
Serving Suggestions
Serve the Kondakadalai Puli Vengaya Kuzhambu hot with:
- Steamed Rice: The tangy and spicy kuzhambu pairs perfectly with plain rice.
- Beetroot Poriyal: A mildly spiced beetroot stir-fry balances the meal.
- Pappadam: For added crunch, enjoy it with crispy pappadams.
Pro Tips for the Perfect Kuzhambu
- Tamarind Water: Adjust the consistency of the tamarind water to make the dish more or less tangy, depending on your preference.
- Oil: Sesame oil adds an authentic flavor to South Indian dishes, so avoid substituting it with other oils.
- Kala Chana: Ensure the chickpeas are soft but not mushy, as they should retain their shape in the kuzhambu.
- Spice Level: Customize the spice level by increasing or decreasing the sambar powder.
Bring the vibrant flavors of Chettinad into your home with this delightful Kondakadalai Puli Vengaya Kuzhambu. It’s wholesome, nutritious, and irresistibly delicious—a must-try for lovers of South Indian cuisine.
