Kondakadalai puli kuzhambu is made with black channa and potatoes. This is a little hot and sour gravy which is served with plain rice.

Ingredients:

• 1 cup - Black Chick Peas / kondakadalai (cooked)
• 1 no – Onion (chopped finely)
• 1 no – Tomato (chopped finely)
• 5 pods - Garlic
• 1 no – Potato (cubed)
• 1/4 tsp – Turmeric powder
• 1 tsp – Red chilli powder
• 2 tsp – Coriander powder/ dhania
• 1 no – Tamarind (blueberry size)
• 1 small – Jaggery (small marble size)
• Salt as needed
• 1 1/2 cup - Water

Seasonings:

• 1 tbsp – Sesame oil
• 1/4 tsp – Mustard seeds
• 1/4 tsp – Split black gram/ ulunthu
• 1 pinch – Fenugreek seeds
• 4 or 5 nos – Curry leaves

Preparation method:

1. Soak black channa overnight and pressure cook for 4 to 5 whistle or until soft.
2. Soak tamarind in warm water and squeeze out the juice. Set aside.
3. Heat oil in a pan, season with items given for seasonings. Add onion and garlic saute until golden brown. Then add potato and turmeric powder, saute for 2 mins.
4. Next add tomatoes along with required salt and cook till soft. Then add red chilli powder and coriander powder, saute until raw smell goes.
5. Add tamarind juice,1 1/2 cups water, jaggery and bring to a nice boil. Then add boiled channa and bring to another boil. Switch off the stove and serve hot with white rice.