Urad dhal – 1 cup Tuar dhal – 2 tsp Salt – 3/4 tsp Hing Soak the urad dhal and tuar dhal in water for
Potato – 3 to 4 ( medium size) Jeera – 1 tspn Oil- 1 to 11/2 tbspn Turmeric- 1 tsp Kashmiri Chilli powder – 1/2
Pasiparuppu ( moong dhal ) – 1/2 cup Water- 3 cups ( 1:6 ratio) Jaggery – 1 cup ( pasiparuppu : jaggery – 1: 2
Preparation time: 20 minutes Serving: 3 to 4 Ingredients: Thick Yoghurt 2 cups White pumpkin (poosanikai) or chow chow or Okra few Turmeric powder 1
Kadalai Kuzhambu is a South Indian tangy, delicious and protein rich gravy. When paired with rice, it is a wholesome meal rich in nutrients. The black chana is soaked and cooked in a tamarind based gravy along with some freshly prepared spice paste and coconut. It is different from the traditional Kerala kadalai curry and the North Indian channa masala/chole. It has unique and distinct flavours since the masalas used for this gravy is quite different from the kadalai curry /channa masala. It can be served with steamed rice or as an accompaniment with apam.
Black urad dhal – 4 to 5 handful Onion- 2 big size Tomato- 21/2 to3 Ginger – small piece Garlic- 4 cloves Cashews – 3