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Monday, November 16, 2015

Kondakadalai kuzhambu
Kondakadalai kuzhambu with the cute little karuppu kondakadalai (kala channa/ black chickpeas). I used to have this in my childhood and it was not my favorite then. Usually everyone makes kodakadalai kuzhambu by adding ground coconut paste in the kuzhambu. But we add chopped coconut bits to the kuzhambu. I never liked that coconut bits those days. But I like it now. In fact I tried this kuzhambu just to add those coconut bits in the kuzhambu. My MIL also makes the same way with coconut bits. This is kuzhambu that goes perfectly with rice.
I usually make kuzhambu with legumes like mochakottai, karamani similar way by roasting and pressure cooking. This time, tried soaking overnight and made. You can try either way. Check the notes for variations.

Kondakadalai kuzhambu recipe

Recipe Cuisine: Indian  |  Recipe Category: Lunch
Prep Time Overnight soaking + 20 Mins    |  Cook time: 30 mins     Serves: 3


Black chana - 3/4 cup

Onion – 1

Garlic - 12 flakes

Tamarind – 1 tbsp (tightly packed)

Coconut chopped - 3 -4 tbsp

Sambar powder - 3 tsp

Turmeric - 1/4 tsp

Black pepper powder - 1/4 tsp

Salt as needed

To temper

Sesame oil - 2 tbsp

Mustard - 3/4 tsp

Fenugreek seeds - 1/2 tsp

Urad dal - 1 tsp

Toor dal - 2 tsp

Cumin seeds - 2 tsp

Curry leaves - 1 sprig


  1. Soak chana overnight. Drain water, add enough water and little salt to it and pressure cook for 2 whistles in medium flame.
  2. 1-cook
  3. Soak tamarind in hot water for 1/2 hour and extract tamarind juice with 2 cups water.
  4. In a heavy bottomed pan, temper with the items given under ‘To temper’ table in order. Add garlic, cut into two and fry for a minute. Add finely chopped onion, fry till transparent.
  5. 2-temper
  6. Add tamarind extract, turmeric, sambar powder and required salt.
  7. 3-add
  8. Add cooked chana, coconut, one more cup water and bring to boil.
  9. 4-add
  10. Simmer until the kuzhambu thickens, lastly add black pepper powder and mix well.
  11. 5-ready


    • You can add one finely chopped tomato after you fry onion.
    • You can add finely chopped small onions in place of large onion.
    • Instead of coconut bits, you can add ground coconut paste too.
    • You can add a pinch of jaggery towards the end.
    • Instead of soaking overnight, or forgot to soak, you roast well, pressure cook for 4 whistles and add to the kuzhambu.
    • Adjust water consistency as needed

Serve with rice and any mild kootu. The coconut adds a great texture to this kuzhambu, do try this way!



  1. Looks yum! love it the addition of Coconut bits

  2. This comment has been removed by the author.

  3. How to thicken the curry if coconut is not available?

    1. We are adding chopped coconut, not ground coconut. The spice powder (sambar powder) we use thickens the curry. Click on the ingredient to see the recipe for spice powder.

  4. Grt way to add benas into regular food.. Looks delicious

  5. One of my favourite we had for lunch box with vazlakai puttu great combo

  6. Recipes are excellent and effective for all learners ! Thanks a lot !

  7. Hi Raks i have seen you adding tamarind in many of your recipes. Many say that tamarind intake is not good for health.what is your opinion to this?

    1. Too much of anything is not good. But we Indians esp south Indians use tamarind almost everyday in cooking. But that's how we are doing for ages and it has not affected us. This is because, we are using many other things along with this tamarind. Spices, or may be other ingredients, which could take out the acidity in tamarind and it does not affect our body in any way. This is my understanding and I could be wrong too.

  8. Tried it.. :) usually I don't like my cooking, but I really loved it..


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