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You are here: Home / KalaChanna / Kondakalai Masala Kuzhambu Recipe / Chana Kulambu Recipe

Kondakalai Masala Kuzhambu Recipe / Chana Kulambu Recipe

April 22, 2015 By Aarthi 8 Comments

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Chana kulambu my favourite. I love my mom’s kadala theeyal so much and this is my recent favourite. It goes well with rice, but it can be had with puttu, appam or anything you like.

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Hope you will give this a try and let me know how it turns out for you..
Preparation Time : 15 mins
Cooking Time : 45 mins
Serves : 5 to 6

Ingredients:
Oil – 4 tblspn
Onion – 1 large sliced 
Tomatoes – 2 chopped
Curry leaves a handful
Turmeric Powder / Manjal Podi – 1 tsp
Salt to taste
Brinjal – 1 chopped
Drumstick – 1 cut into pieces
Dry Chana – 3 cups (I used kala chana)

For Grinding:
Coconut – 1 cup grated
Fennel Seeds / Sombu / Saunf – 2 tsp
Dry Red Chillies – 5 to 6
Garlic – 2 cloves

Method:
Soak chana overnight, drain water add it to a pressure cooker, cover with fresh water, add little salt and pressure cook this for 15 to 20 whistle till chana gets soft. Set aside.
Grind all the ingredients given for grinding to a smooth paste. Set aside.
Heat oil in a kadai. Add in onions and curry leaves. Saute till onions turn golden.
Add in tomatoes, salt, turmeric and cook till mushy.
Add in brinjal and drumstick along with some water. Cook covered till veggies are half cooked.
Now add in the chana along with cooking liquid.. Add in coconut paste and mix well.
Cover and simmer this till oil separates.
Serve with rice.

Pictorial:
Take coconut in a blender
add in chillies
take some garlic
add in some fennel seeds
make it into a smooth puree
Now take your ingredients
I cooked black chana till it is completely cooked
Heat oil in a pan
add in onions
curry leaves
saute till golden
add in tomatoes
turmeric powder
salt
saute them
cook till tomatoes turn mushy
add in brinjal and drumsticks
saute for a while
pour in water
cook till veggies are half cooked
add in cooked chana along with the cooking liquid
mix well
add in coconut masala
mix well
cover and simmer till oil separates
serve
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Filed Under: KalaChanna, Kulambu, Recent Recipes

About Aarthi

Over the past few years I’ve been on a mission to find and create recipes that I can make from scratch. I hope you enjoy the recipes on this blog as they are tried and true from my kitchen to yours!

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Comments

  1. Anonymous

    November 10, 2015 at 4:32 pm

    This looks delicious! I can't wait to make it. One question, the drumstick mentioned in the recipe looks like what is called okra where I live, would they be the same thing, or is this something different? Thank you!

    Reply
  2. Aarthi

    November 11, 2015 at 1:10 pm

    @Anonymousokra is ladies finger, it is diff from drumstick. u can skip that add okra as well in this recipe

    Reply
  3. Pals D

    June 9, 2016 at 12:22 pm

    So nice. I just used chana sprouts

    Reply
  4. Anonymous

    March 29, 2017 at 2:33 am

    Don't we need to add tamarind juice to this kolambu?

    Reply
  5. Lekha

    November 19, 2017 at 10:33 am

    This recipe’s name is puli kolumbu but where is the puli?

    Reply
  6. Narmada

    June 12, 2018 at 2:02 am

    It came out well…I added tamarind with this, taste awesome!!!!

    Reply
  7. Subash Charan

    November 23, 2018 at 4:11 am

    How many hours should the chana be soaked …. ???Approximately…..!??!

    Reply
  8. Foodlover

    September 2, 2020 at 7:18 am

    I usually do this once in a week. I use tamarind and tomato .

    Reply

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