Kondakadalai Puli Vengaya Kuzhambu Recipe (South Indian Style Spicy And Tangy Kala Chana)

Step 1: To begin making the Kondakadalai Puli Vengaya Kuzhambu Recipe, first soak the kala chan (kondakadalai) in water for at least 8 hours

Step 2: Cook the Kondakadalai with salt and water in the Pressure cooker for about 7 to 8 whistles

Step 3: Turn the heat to low and simmer for another 15 minutes

Step 4: Ensure that the kondakadalai is cooked well

Step 5: Once done keep aside

Step 6: Heat oil in a pan, add the mustard seeds, fenugreek seeds and allow them to crackle

Step 7: Add the onions, curry leaves and roast the onions until tender

Step 8: Add the tamarind water, tomato puree, jaggery, sambar powder, turmeric powder, cooked kondakadalai and salt to taste

Step 9: Simmer the kondakadalai Kuzhambu for 10 to 15 minutes until the masala get well incorporated into the kondakadalai and the raw taste from the tamarind goes away

Step 10: Once done, turn off the heat, check the salt and spices and adjust the taste accordingly

Step 11: Serve the Kondakadalai Puli Vengaya Kuzhambu along with Beetroot Poriyal and hot steamed rice for lunch or dinner