Black Channa Kuzhambu is also called as Mookadalai kuzhambu in tamil . This is a Indian type gravy / kuzhambu made of channa in tomato onion gravy along with coconut and tangy tamarind taste. It can be had with hot steamed rice. You can add vegetables of your choice in the gravy or you can do only with channa. Black channa is most suitable to this gravy than kabuli channa.
Lets look at the steps of making this gravy.
Preparation Time:15 mints|Cooking Time:30mints|serves:3-4
Tomato - 1 small
Shallots - 10 nos
Garlic - 3 cloves
Coconut - 3tbspn
Black Channa - 1/3 cup
Tamarind Extract - 1/4cup
Oil - 3 tbspn
Mustard seeds - 1tspn
Fenugreek seeds - little
Curry Leaves - few
Hing - 1 tspn
Salt - 1tbspn
Sambar Powder - 2 tbspn
1.Soak the channa overnight and pressure cook it with little salt for 5 whistles until its soft but not marshy. Soak the tamarind and extract the juice. Grind coconut to fine paste.
2. In a kadai heat oil add the mustard . fenugreek and curry leaves . Allow it to pop then fry garlic,shallots & tomatoes one by one. And cook until tomatoes are soft. Then add the sambar powder and mix well.
3. Add the tamarind water to it and mix well. Once its starts boil add salt and hing to it. Cover and cook till the raw smell goes. Once done add the channa and cook till it becomes thicken.
4. Then add the coconut paste and mix well. Boil for 5 mints till oil separates. Then turn off the stove.
Serve karamani kuzhambu with rice.
You can add vegetables like Potato , Brinjal along with channa.
Adding small onion is optional. Instead you can alter with big onions.