ChettinadLunchHigh Protein

Kondakadalai Puli Vengaya Kuzhambu Recipe (South Indian Style Spicy And Tangy Kala Chana)

Name: Kondakadalai Puli Vengaya Kuzhambu Recipe (South Indian Style Spicy And Tangy Kala Chana)
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Cuisine: Chettinad
Ingredients: 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

A high protein Chettinad recipe with kala chana (brown chickpeas), pearl onions (sambar onions) - halved, sambar powder. Ready in 40 min, serves 4.

Curated byRamesh Kumar🇮🇳

Calories

620kcal

Estimated Cost

₹300-450

Carbs84g

Protein43g

Fats12g

Servings Scaler

Instructions

11 steps

1
To begin making the Kondakadalai Puli Vengaya Kuzhambu Recipe, first soak the kala chan (kondakadalai) in water for at least 8 hours
kala chana (brown chickpeas)(1 cup)tamarind water(1 cup)
2
Cook the Kondakadalai with salt and water in the Pressure cooker for about 7 to 8 whistles
tamarind water(1 cup)salt - to taste
3
Turn the heat to low and simmer for another 15 minutes
4
Ensure that the kondakadalai is cooked well
5
Once done keep aside
6
Heat oil in a pan, add the mustard seeds, fenugreek seeds and allow them to crackle
mustard seeds(1/2 teaspoon)methi seeds (fenugreek seeds)(1/4 teaspoon)
7
Add the onions, curry leaves and roast the onions until tender
pearl onions (sambar onions) - halved(12)sprig curry leaves - roughly torn(1)
8
Add the tamarind water, tomato puree, jaggery, sambar powder, turmeric powder, cooked kondakadalai and salt to taste
sambar powder(1 tablespoon)turmeric powder (haldi)(1 teaspoon)jaggery(1 teaspoon)tamarind water(1 cup)homemade tomato puree(1/2 cup)salt - to taste
9
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
tamarind water(1 cup)salt - to taste
10
Once done, turn off the heat, check the salt and spices and adjust the taste accordingly
salt - to taste
11
Serve the Kondakadalai Puli Vengaya Kuzhambu along with Beetroot Poriyal and hot steamed rice for lunch or dinner

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Recipe Source: archanaskitchen.com

ChettinadLunchHigh Protein

Kondakadalai Puli Vengaya Kuzhambu Recipe (South Indian Style Spicy And Tangy Kala Chana)

A high protein Chettinad recipe with kala chana (brown chickpeas), pearl onions (sambar onions) - halved, sambar powder. Ready in 40 min, serves 4.

Curated byRamesh Kumar🇮🇳

Cook Time40 min

Calories

620kcal

Est. Cost₹300-₹450

Serving Size1 portion

Estimated Nutrition Highlights

Carbohydrates

84g(54%)

Protein

43g(28%)

Fats

12g(18%)

Interactive Servings Scaler

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Directions

11 steps

1
To begin making the Kondakadalai Puli Vengaya Kuzhambu Recipe, first soak the kala chan (kondakadalai) in water for at least 8 hours
kala chana (brown chickpeas)(1 cup)tamarind water(1 cup)
2
Cook the Kondakadalai with salt and water in the Pressure cooker for about 7 to 8 whistles
tamarind water(1 cup)salt - to taste
3
Turn the heat to low and simmer for another 15 minutes
4
Ensure that the kondakadalai is cooked well
5
Once done keep aside
6
Heat oil in a pan, add the mustard seeds, fenugreek seeds and allow them to crackle
mustard seeds(1/2 teaspoon)methi seeds (fenugreek seeds)(1/4 teaspoon)
7
Add the onions, curry leaves and roast the onions until tender
pearl onions (sambar onions) - halved(12)sprig curry leaves - roughly torn(1)
8
Add the tamarind water, tomato puree, jaggery, sambar powder, turmeric powder, cooked kondakadalai and salt to taste
sambar powder(1 tablespoon)turmeric powder (haldi)(1 teaspoon)jaggery(1 teaspoon)tamarind water(1 cup)homemade tomato puree(1/2 cup)salt - to taste
9
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
tamarind water(1 cup)salt - to taste
10
Once done, turn off the heat, check the salt and spices and adjust the taste accordingly
salt - to taste
11
Serve the Kondakadalai Puli Vengaya Kuzhambu along with Beetroot Poriyal and hot steamed rice for lunch or dinner