Kondakadalai mullangi puli kuzhambu | Chickpeas radish tamarind curry recipe for rice & Millets

Cuisine Style: Srirangam, Trichy, south india | Preparation&Cooking Time: 20 minutes | To Serve: 4 | Type : Curry,kuzhambu | Take with : Rice, idli, dosa, pongal

Ingredients

• Black chickpeas[kondai kadalai , Channa] – 1 cup
• Radish[mullangi] – 1 [chopped]
• Tamarind extract – ½ cup or tamarind paste – 2 tbsp or Tamarind - Lemon size ball [Soak tamarind in warm water for 5 min then squeeze, filter & Extract]
• Sambar onion – 5 [chopped]
• Garlic – 2 cloves [mashed]
• Curry leaves – 1 spring
• Mustard seeds – 1 tbsp
• Urad dal – ½ tbsp
• Bengal gram – ½ tbsp
• Red chilli powder – ½ tsp
• Turmeric powder – ¼ tsp
• Jaggery – ½ tbsp [grated]
• Asafetida a pinch
• Ground nut oil – 1 tbsp
• Gingelly oil[Til oil, sesame oil, nalla ennai] – 2 tbsp
• Salt to taste
• Water as needed

For roasting & grinding

• Fenugreek seeds – 1 tbsp [dry roast & grind separately without water]
• Dry red chilli – 2 or 3
• Coconut – 1 tbsp [grated]
• Coriander seeds - ½ tbsp
• Bengal gram – 1 tsp
• Toor dal - 1/2 tbsp
• Urad dal – 1 tsp
• Heat oil in a pan then roast above ingredients & grind to fine paste with ½ cup of water.

Method

• Wash & soak chickpeas overnight. Then drain water & pressure cook for 4 to 5 whistles.
• Heat oil in a pan, add mustard seeds & let its splutter.
• Then add Bengal gram, & urad dal saute.
• Add onion sauté till light brown.
• Add garlic & curry leaves sauté.
• Add fenugreek powder & asafetida sauté.
• Add chopped radish, turmeric powder, red chilli powder sauté well. Then add water cook till soft.
• Add boiled chickpeas sauté.
• Add tamarind extract mix well & let it boil & thickens.
• Then add freshly ground paste, water & salt mix well & let it boil
• Finally add jaggery mix well & let it boil.
• Then cut off heat. Serve hot with rice

Chickpeas radish tamarind curry recipe for rice & millets