Try this recipe and scrap your comment!!!

Monday, November 10, 2008

Sundal Kara Kulambhu


Chick peas - 1/2 cup
onion - 1/2 finely chopped
Garlic pods - 3
Sesame oil - 10 tsp

For grinding:

onion - 1/2 finely chopped
Tomato - 1 finely chopped
Tamarind juice - 1/2 cup
Pepper corns - 1 tsp
Corriander seeds - 11/2 tsp
Grated coconut/Coconut powder - 3 tsp

For Talipu/Tadka:

3 Tsp of Sesame oil
Mustard seeds - 1/2 tsp
Fenugreek seeds - 1/2 tsp
Hing - 1 pinch
Curry leaves - 1/2 string
Turmeric powder - 1/4 tsp

Preparation Method:

1. Cook chick peas in a pressure cooker and keep it aside
2 . Grind the items specified under " For Grinding" and keep it aside.
3. Heat oil in a pan, once it heats up add mustard seeds, fenugreek seeds,Hing,Curry leaves and Turmeric powder
4. Now add the 1/2 chopped onion and garlic pods and saute it for 5 min, till they are brown
5. Now add the grounded paste and saute it, add 3 tsp of water, just to ensure it doesn't burn
6. Add the chick peas, add 1/2 cup of water, put in more than medium flame and add to boil nicely
7. Once u see oil separating from the sides
8. Add the tamarind water and allow it to boil for another 10 - 15 min
10. This has to be cooked in little higher flames, liquid should be thick like gravy
11. Add the remaining sesame oil, when you turn off the heat.

Goes well with Idli,White rice,Dosa

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