Kondakadalai / black chickpeas kulambu is an authentic dish prepared in different style. We usually prepare chickpeas sundal and after a long time tried this kulambu recipe. This is very good accompaniment for rice and chapathi.
- Kondakadalai – 1 cup
- Onions – 2
- Garlic – 4
- Tomato – 1
- Coconut – 1/2 cup
- Tamarind – lemon size
- Mustard seeds – 1 /2 tsp
- Chana dal – 1 tsp
- Toor dal – 1 tsp
- Tumeric powder – 1/4 tsp
- Sambar powder – 1 tsp
- Oil – 2 tsp
- Wash kondakadalai and pressure cook for three whistles adding required water.
- After cooked drain the excess water and reserve for further use.
1.Heat oil in a pan and add Chana dal, Toor dal, some onions and tomato. Saute for a minute.
2.Transfer it to blender and add Coconut, tamarind and a spoon of kondakadalai. Blend it together.
3.Heat oil in pan, add mustard when they splutter add remaining onions, garlic and saute until it turns colour.
4.Add kondakadalai to it and saute for a minute. Add the grinded mixture and drained water.
5.Add turmeric powder, sambar powder and salt.
6.Mix it well and cook closing the lid until the oil separates and floats at top.
7.Garnish with coriander leaves at top.