Kadalai Kuzhambu | Konda kadalai Kulambu | Kadalai Puli Kulambu

Ingredients 

• Black channa - 1 cup
• Tomato - 1
• Onion - 1
• Brinjal - 2
• Drumstick - 1
• Green chili - 2
• Chili powder - 1 teaspoon
• Coriander powder - 2 teaspoons
• Turmeric powder - 1/2 teaspoon
• Grated coconut - 1 cup
• Cumin seeds - 1/2 teaspoon
• Tamarind - small lemon size
• Salt to taste
• Oil, mustard seeds, and curry leaves for seasoning.

Method

• Soak the chickpeas overnight and Pressure-cook until it cooks well.
• Slice the onion, tomatoes, and green chilies.
• Cut the drumstick and brinjal.
• Soak the tamarind and take 1 cup juice from that.
• Grind the coconut with cumin seeds into a fine paste.
• Heat oil, and season with mustard seeds and curry leaves.
• Add onion, green chilies, tomato, brinjal, and drumstick pieces one by one.
• Add salt and saute for 2 minutes.
• Then, add the coconut mix and tamarind juice.
• Cover the pan and allow it to cook for 8 to 10 minutes in low flame until the oil separates.
• Serve hot with rice.