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Umamageshwari

curry recipe easy | kondakadalai kulambu | chana curry | kala chana curry

Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 5
Course: Side Dish
Cuisine: Indian
Ingredients Method

Ingredients
  

For pressure cooking:
  • ½ cup black chickpea (karpuppu kondakadalai)
  • 1½ cup water
  • ½ tsp salt
For roasting and grinding:
  • 1 tbsp oil
  • 1 onion
  • 3 garlic
  • 1 tomato
  • 1 tbsp coriander powder
  • 3 tsp Kashmiri red chilly powder
  • 1 cup coconut shred
For making curry:
  • 2 tbsp oil
  • ½ tsp mustard seeds
  • 4 brinjal (chopped)
  • ¾ cup tamarind extract
  • ½ cup water
  • salt taste
  • few curry leaves

Method
 

  1. Soak the black chana for 8 hours or overnight (or 1 hour in hot boiling water)
For pressure cooking:
  1. Take soaked black chana into the pressure cooker, pressure cook for 6 whistles
  2. After pressure is released, just open the lid, and keep it aside for later use.
For roasting and grinding:
  1. Heat 1 tbsp of oil, saute chopped 1 onion, and 3 garlic well, or until it turns slightly brown.
  2. and then add 1 tomato chopped, saute it until it becomes mushy.
  3. Let this mixture cool well. after it got cooled down well, transfer this mixture into a blender jar
  4. Add 1 tbsp of coriander powder and 3 tsp of Kashmiri red chilly powder, ½ tsp of turmeric powder, 1 cup of coconut shred
  5. Blend well into a smooth paste and keep it aside.
For making curry:
  1. Heat 2 tbsp of oil, splutter ½ tsp of mustard seeds, 1 dry chilly chopped
  2. Next, add chopped brinjal, saute it for 5 minutes
  3. Now pour in 1 cup of tamarind extract and boil it for 2 minutes
  4. And then add the ground masala and boiled black chana / black chickpea. Mix well, and add ½ cup of water
  5. cover it with a lid, boil it on low flame for 5 minutes, now curry is ready