Kondakadalai mullangi puli kuzhambu

Ingredients

    Black chickpeas[kondai kadalai , Channa] – 1 cup
    Radish[mullangi] – 1 [chopped]
    Tamarind extract – ½ cup or tamarind paste – 2 tbsp or Tamarind - Lemon size ball [Soak tamarind in warm water for 5 min then squeeze, filter & Extract]
    Sambar onion – 5 [chopped]
    Garlic – 2 cloves [mashed]
    Curry leaves – 1 spring
    Mustard seeds – 1 tbsp
    Urad dal – ½ tbsp
    Bengal gram – ½ tbsp
    Red chilli powder – ½ tsp
    Turmeric powder – ¼ tsp
    Jaggery – ½ tbsp [grated]
    Asafetida a pinch
    Ground nut oil – 1 tbsp
    Gingelly oil[Til oil, sesame oil, nalla ennai] – 2 tbsp
    Salt to taste
    Water as needed

For roasting & grinding

    Fenugreek seeds – 1 tbsp [dry roast & grind separately without water]
    Dry red chilli – 2 or 3
    Coconut – 1 tbsp [grated]
    Coriander seeds - ½ tbsp
    Bengal gram – 1 tsp
    Toor dal - 1/2 tbsp
    Urad dal – 1 tsp
    Heat oil in a pan then roast above ingredients & grind to fine paste with ½ cup of water.

Method

    Wash & soak chickpeas overnight. Then drain water & pressure cook for 4 to 5 whistles.
    Heat oil in a pan, add mustard seeds & let its splutter.
    Then add Bengal gram, & urad dal saute.
    Add onion sauté till light brown.
    Add garlic & curry leaves sauté.
    Add fenugreek powder & asafetida sauté.
    Add chopped radish, turmeric powder, red chilli powder sauté well. Then add water cook till soft.
    Add boiled chickpeas sauté.
    Add tamarind extract mix well & let it boil & thickens.
    Then add freshly ground paste, water & salt mix well & let it boil
    Finally add jaggery mix well & let it boil.
    Then cut off heat. Serve hot with rice