Puli Illa Kondakadalai Kuzhambu (No Tamarind, Chick Pea Kuzhambu)
Yes!! This is not usual Puli Kuzhambu (Tamarind Kuzhambu) recipe.. This kuzhambu is some what different.. Spices are perfectly combined and cooked in onion-tomato gravy.. Its indeed a highly aromatic and tasty kuzhambu, to have with rice..
Why don't you give a try to this kuzhambu, instead of usual puli kuzhambu??
Ingredients:
To Grind:
Cinnamon Stick - 1 (Pattai)
Cloves - 2 (Krambu)
Cardamom - 2 (Yelakai)
Cumin Seeds - 1/2 tsp (Seeragam)
Fennel Seeds - 1/2 tsp (Sombu)
Poppy Seeds - 1/4 tsp (Khus-Khus)
Red Chilli - 2
Big Onion - 1
Garlic Pods - 4
Tomato - 2
Chopped Coconut - a handful
For Gravy:
Kondakadalai - 1/4 cup (Chick Peas)
Mustard seeds - 1/2 tsp
Fennel Seeds - 1/2 tsp (Sombu)
Big Onion - 1
Curry Leaves - few
Salt - As required
Turmeric Powder - 1/4 tsp
Oil - As required
Procedure:
- Soak kondakadalai overnight. If you forgot to soak it, you can soak in hot water for 2 hours..
- Cook kondakadalai in pressure cooker. I used to cook in high flame for a whistle, and then will cook in low flame for about 15 minutes.
- Chop Big onions, garlic and tomatoes finely.
- Heat oil in pan. Add cinnamon sticks, cloves, cardamom, cumin seeds, fennel seeds, poppy seeds and red chilli.
- After a minute, add half of chopped onions and garlic.
- Add tomatoes, after the onions are translucent.
- Saute till tomatoes are cooked well.
- Switch off the flame, and after they cool down grind the above along with coconut.
- Heat oil in the same pan. When the oil is hot,add mustard seeds and fennel seeds.
- When they splutter add remaining chopped onions and curry leaves.
- Add the ground masala, after the onions are translucent.
- Add enough water, salt and Turmeric powder.
- When the water boils, add cooked kondakadalai.
- Switch off the flame, when the kuzhambu thickens.
- Serve it with hot steaming rice...
