South Indian Vellai kondakadalai Kuzhambu / South Indian White Channa Gravy | How to make South Indian Vellai kondakadalai Kuzhambu / South Indian White Channa Gravy

By Alamelu Manickam  |  22nd May 2016  |  
4.0 from 3 reviews Rate It!
  • South Indian Vellai kondakadalai Kuzhambu  / South Indian White Channa Gravy, How to make South Indian Vellai kondakadalai Kuzhambu  / South Indian White Channa Gravy
South Indian Vellai kondakadalai Kuzhambu / South Indian White Channa Gravyby Alamelu Manickam
  • Prep Time

    25

    mins
  • Cook Time

    50

    mins
  • Serves

    4

    People

64

3





About South Indian Vellai kondakadalai Kuzhambu / South Indian White Channa Gravy Recipe

This is one of my Mom's signature recipe and my favorite too. This is a very flavourful and tasty kuzhambu which goes well with rice, chapathi, idly/dosa.

South Indian Vellai kondakadalai Kuzhambu / South Indian White Channa Gravy

Ingredients to make South Indian Vellai kondakadalai Kuzhambu / South Indian White Channa Gravy

  • Soaked & boiled vellai kondakadalai /white channa - 100gm
  • onion - 1 medium size (cut in length wise)
  • garlic - 6 to 7 flakes
  • tomato - 3 (chopped)
  • curry leaves - few
  • chilli powder - 1 or 1 1/2 tsp
  • coriander powder - 2 tsp
  • turmeric powder - 1/4 tsp
  • salt - to taste
  • tamarind - small lemon size (extract)
  • To Temper : oil 1-2 tbsp
  • mustard seeds / kadugu 1/2 tsp
  • Asafodida / Perunkayam / hing
  • To Wet Grind: khas khas/poppy seeds - 1 tsp (soak in hot water before grinding)
  • coconut - 1/2 cup (shredded)
  • Seeragam / Zeera - 1 tsp

How to make South Indian Vellai kondakadalai Kuzhambu / South Indian White Channa Gravy

  1. First Grind coconut, khus khus / poppy seeds, seeragam /zeera and keep aside.
  2. Heat oil in a pressure cooker, add kadugu /mustard seeds and asafoetida / Hing / Perunkayam, allow to splutter.
  3. Add onions, garlic, curry leaves and saute for few minutes (sprinkle little salt while frying).
  4. Now add tomatoes and saute till it gets soft and add turmeric powder
  5. Then add boiled kondakadalai / channa and throw in all dry powders mix well. And add tamarind extract . Allow them to boil in a few minutes.
  6. Now add coconut paste and saute for few minutes and add enough water to your desired consistency.
  7. Add some chopped coriander leaves ( optional ).
  8. Close the cooker and cook for 1 or 2 whistles. Wait till the pressure cools down and open the cooker.
  9. Serve Hot with rice or chapathi.

My Tip:

Tamarind Extract

Reviews for South Indian Vellai kondakadalai Kuzhambu / South Indian White Channa Gravy (3)

radha satheesh2 years ago

very healthy protine content..... will do this...shortly thanks for sharing
Reply

Bindiya Sharma2 years ago

looks so delicious..lovely recipe!
Reply

Shereen Fatima2 years ago

Amazing ethnic dish :D
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