Kadala Kozhambu Kari

After a long long holiday, it is nice to be back home. I have to put on my cooking hat on and try making some new dishes... missed all my blogging friends. Looking forward to new recipes from all of you....

Kadala Kozhambu Kari - a little confusing?? Same dish named Kozhamnu and Kari.. That was what it was. Could be used as a kozhambu mixed with rice or can act as a side for roti.

I was looking at different recipes for puli kozhambu in the last few weeks. I kind of used parts of it and then made my own curry with it. Hope you like it. We really enjoyed this one. The tanginess from the tamarind and the garlicy taste was heavenly. This will make a big pot enough for atleast 4-5 ppl



Ingredients

Black Channa/Kadala 2 cups
Onions 2
Tomato 2
Coconut 1/2 cup
Garlic 5 pods
Mustard 1/2 tsp
Cumin 1 tsp
Curry leaves few
Turmeric 1/2 tsp
Chilli Powder 2 tsp
Cumin powder 1 tsp
Coriander powder 2 tsp
Tamarind 11/4 tsp

Oil and Salt to taste

Method of Preparation

1. Soak the channa overnight and pressure cook till is cooked well.

2. Grind the tomato, coconut and garlic with a little water and keep aside.

3. Heat oil in a pan. Add the mustard. When it sputters, add the cumin and curry leaves.

4. When it sizzles, add the onions. Saute till it browns a little.

5. Add the ground paste, turmeric and chilli powder.

6. Let it cook for a while. Then add some salt and the tamarind paste. mix well.

7. Add the cooked channa and some water. I added about 2 cups of the water that the channa cooked in.

8. Simmer for a little while and switch off.

Enjoy with rice or roti...

Linking this to Kerala Kitchen Event hosted by Ramya