Tuesday, August 16, 2011

Kadalai Kozhambu(Black Channa) Sambar


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I always look for new ideas when it comes to making of kozhambu.I keep experimenting both parupu and puli kozhambu.I am sure many would have heard about this kadalai kozhambu.It is pretty popular in southern part of India.I was wanting to try this recipe for a while and coincidentally happened to have some soaked black channa sitting in the fridge.The recipe came out really well and I am sharing it now with everyone:))...Hope you all like it!!

1) Soaked black Channa - 3/4th cup
2) Tomato roughly chopped - 1 big
3) Onion roughly chopped - 1 big
4) For tempering:
Mustard seeds - 1tsp
Hing - little
Fenugreek seeds - 1/4th tsp
Red chilly - 1 to 2
Curry leaves - few
Till(sesame)oil - 2 tblsp
5) To grind:
Coconut gratings - 1 1/2tblsp
Fennel seeds(saunf) - 1 1/2 tsp
Green chilly - 1 to 2
6) Sambar powder - 1 tblsp
7) Salt to taste
8) Tamarind extract - 1 1/2 tblsp
9) Jaggery(optional) - 1tsp
10) Coriander leaves - few

In a blender,grind the above mentioned grinding ingredients.Keep aside.

In a pot,heat oil.When hot,add the tempering ingredients one by one and saute for half a minute each.Add onions and fry till translucent.Next,add the tomatoes to the pot and saute till they are partly cooked.Now,add channa,some water to the same and cook for about 5 minutes.Add sambar powder,salt,tamarind extract and cook for 5 to 7 minutes.Lovely aroma starts to come out now!! The sambar starts to become thick(add some water if needed).Add jaggery now.Mix well.Finally,add the ground paste to the sambar and cook for 5 more minutes till everything is incorporated well with each other.Switch off the stove and garnish with coriander leaves.

Hot Kadalai kozhambu is ready!!! Serve it with hot steaming rice and papad.

Note: Can use any type of pulses like red kidney beans,black eyed beans etc.If you feel the sambar is watery then you can add either corn starch,besan or rice flour to make it thicker.

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