Sundal Kuzhambu (Channa Gravy)

All of you must have tried many dishes with channa- chole bhatura, channa masala or even channa biriyani. But this channa gravy or sundal kuzhambu is a very unique one. It has a tangy taste because of the tamarind extract, which does not let you go with just one serving. And the coconut paste adds to the taste. In our family, this is a very socializing dish, as it gets along with idly, dosa, chappathi and even rice.

Channa is called poor man’s almond as it has protein content equal to that of almond. What better source of proteins for vegetarians? Channa also has various other health benefits- controls blood pressure, keeps cholesterol and diabetes in check and prevents cancer and inflammation. Make this simple yet tasty yet healthy dish and enjoy your meal.

Preparation time: 10mins| Cooking time: 25 mins
Cuisine: South Indian| Course: sides

Ingredients:

Kabul channa (vellai sundal)- 1 cup

Onion-2

Tomatoes-2

Chili powder- 2 tsp

Coriander powder-3 tsp

Turmeric powder- ¼ tsp

Tamarind- a small lemon size (soak in water and make extract)

Salt- as needed

Coconut- ¼ (make into a smooth paste)

Oil- 1 tblsp

Cumin- ¼ tsp

Method:

1. Soak channa in water over night or 6 hours. Then add a little salt to channa and pressure cook it for 3 to 4 whistles until soft.

2. Heat oil in a vessel. Add cumin. When it splutters add onion. Fry till it becomes pink in colour.

3. Add tomatoes and stir well. Once it is mashed, add chili powder, coriander powder, turmeric powder and salt. Remember that we have already added salt required for channa while pressure cooking. So add only for the gravy. Mix everything well and fry till raw smell goes away.

4. Then add the tamarind extract and let it boil for 2 minutes.

5. Now add the cooked channa along with the water and let it boil for 5 minutes in medium flame.

6. Now add coconut paste and mix well. Keep in low flame for 3 minutes and switch off.

Notes:

· Sometimes I use aachi kuzhambu thool masala in place of chilli powder and coriander powder. Try it once as this too tastes good.

· Increase chilli powder according to your spice levels.

· Don’t boil too much after adding coconut paste.

Step by step pictures

soak channa in water over night or 6 hours.

add a little salt to channa

and pressure cook until soft.

heat oil in a vessel and add cumin seeds.

when it splutters add onion.

fry till pink in colour.

add tomatoes and fry till it is mashed.

add chili powder, coriander powder

turmeric powder and salt.

fry till raw smell goes.

add tamarind extract and let it boil.

add cooked channa along with the water

and let it boil for 5 minutes.

finally add coconut paste. mix well.

keep in low flame for 3 minutes and switch off.

garnish with coriander leaves and serve.

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