Kondakadalai And Chenai kizhangu Kara Kuzhambu / Channa yam kuzhambu

I love south indian Kuzhambu varities a lot and especially kara kozhambu .For this months SNC challenge Rekha of priya’s menu challenge north team with a delicious kuzhambu which was so delicious and I will be making them again and again for sure. A very very interesting and delicious combo for kara kozhambu , I had never tried this combo and this was a very yummy spicy treat for me 🙂 .. Rekha challenges us with a very traditonal tamil nadu recipe “Kondakadalai & Pidi Karunai Kizhangu Kara Kuzhambu ” , such an unique combo isn’t it . I am so glad that i tried this yummy combo . Here I didn’t get pidi karunai kizhangu but the normal Chenai kizhangu / suran so used them for the recipe. This is an perfect gravy to go with steamed rice with some fryums or papad .

As you all know there is an event going on +Divya Pramil space You Too Can Cook .. The event is all about two teams north and south team ..A member from north team and a member south team respectively will challenge the opposite team members with a recipe from their respective zone and opposite teams have to post the same recipe on their Blog .. this takes place every month .. The idea of this event is that we learn so many different recipes from different zones .. Hats off to divya for this great idea .. click here to partcipate

Recipe Source : Priya’s Menu
Ingredients

1 Cups Chickpeas, dried
1 small size Karunai Kizhangu / I used Chenai kizhangu (elephant foot yam)
1 medium size Onion ( chopped)1 lemon sized Tamarind ( soak them in 1 cup of warm water and extract the tamarind juice)

1 small Tomato ( chopped)

1 tsp Red Chilli powder
1 tsp Sambhar pd
2 tbsp Coriander powder
1 tsp Turmeric Powder
1 tbsp Oil
1 tsp Mustard seeds
½ tsp Jeera / Cumin seeds
½ tsp Fenugreek seeds
Salt to taste

Method

Soak Dried chickpeas overnight and pressure cook it them for 2-3 whistles.
Wash and peel the elephant foot yam / karunai kizhangu dice them and cook them in boiling water till done . I cooked them microwave but you can do on a stove top too.
After the are done drain the water and keep them a side.
Heat oil in a kadai / sauce pan and add mustard seed, methi seeds and Jeera.
After they splutter add chopped onions and saute them till translucent.
Add chopped tomatoes and cook them till they are mushy.
Now add turmeric pd, coriander pd, red chilli pd, sambhar pd and salt.
Mix the well and add 2 – 3 cups of water with tamarind extract.
After it boils add cooked chickpea and karunai kizhangu .
Boil this kozhambu till it thickens a bit and oil separates in the corners.
Serve them hot with steamed rice and papad .