bk

Ingredients:

1.Kondai kadalai(chick pea/kala chana) – 1 cup

2.Onion – ½ finely chopped

3.Tomato – 1 chopped

4.Sambar powder – 1 tsp

5.Turmeric powder – ¼ tsp

6.Tamrind – 2 pods (or) 1 ½ tbsp tamarind paste

7.Mustard – 1 tsp

8.Methi seeds/Fenugreek – 1tsp

9.Asafoetida – pinch

10.Jaggery or Sugar – pinch

11.Oil – 3 tbsp (Gingely oil preferred)

12.Salt to taste

Grind:

1.coconut – 4 tbsp

2.Sambar Onion – 3

3.Red chilli – 2

4.Coriander seeds – 1 tsp

5.Pepper – 1 tsp

Method:

1.Soak kondai kadali overnight about 8 hrs.

2.Pressure cook konda kadalai for 15 minutes and keep aside.

3.In a pan heat oil.Add Mustard seeds , let it splitter.Then add methi seeds ,let it roast.Add curry leaves and fry.

4.Add onion and saute till translucent.Then add tomato and saute for a minute.

5.Soak tamarind in water.Extract the juice. Add some more water and extract the remaining juice.This makes 1 cup of tamarind water.

6.Add tamrind water to the pan.Add turmeric powder ,sambar powder and salt.Let the mixture cook.

7.Heat a separate pan.Dry roast Red chilli,coriander seeds and pepper separately.Grind this along with coconut and onion.Add this to the mixture.

8.Add konda kadalai to the mixture.Cook for 7 minutes.

9.Add a pinch of Asafoetida to the boiling mixture.

9.Add a pinch of jaggery or sugar and cook for a minute.

10.serve hot with rice.