Kondakadalai Sambar | Chickpeas Sambar | Sundal Kuzhambu(Vegan)

Kondakadalai sambar is made from boiled chickpeas simmered in tamarind extract and Sambar powder . Kondakadalai sambar is also called as Sundal Kuzhambu  .

This sambar comes in handy when we have run out of vegetables in our fridge. Chickpeas/Kondakadalai is rich in protein and hence can be included once a week as part of our regular meal plan.

 In India, during the monsoon season  manh families abstain from consuming fresh vegetables during monsoon (chaaturmas vrat) and follow a very Saatvik diet and use a lot of legumes like Lobia / karamani / cow peas, whole green gram /payar , rajma /kidney beans etc as part of their daily cooking .  While we are talking of vrat and saatvik food,I highly recommend that you all must check out my fellow blogger Poonam's Janmashtami Bhog Thali . 

Amma would normally make either Lobia /Karamani Sambar or Kondakadalai sambar atleast once  a week without fail . This sambar tastes delicious with a simple stir fry like Chou chou stir fry , cabbage poriyal , beans poriyal and likes.This sambar doesn't make use of onion or garlic hence it is perfect for preparing and consuming on any festive days where we follow a Saatvik bhojan .

Soaking Time - 6 to 8 hrs 
Preparation Time - 10 mins
Cooking Time- 20 mins
Serves - 3 to 4 

Ingredients

50 grams of chick peas/kabuli channa /Kondakadalai 
3 tbsp Sambar powder 
Lemon sized tamarind soaked in hot water 
1 cup thoor dhall /thuvaram paruppu cooked and mashed well.
1/2 tsp red chilli powder 
1/2 tsp haldi powder 
Few curry leaves 
Fresh corriander 
Salt as needed
Pinch of jaggery 
1 tsp oil 
1/2 tsp mustard seeds 
Pinch of asafoetida 

Method 

• Soak the chickpeas overnight in sufficient water . In the morning drain the water, wash it once more and pressure cook with sufficient water for 4 to 5 whistles on medium flame . Let the pressure release naturally. 
• Strain the cooked chickpeas through a colander . You can use the water to knead dough for rotis or in vegetable stock etc . 
• Prepare tamarind extract using the soaked tamarind and filter it. 
• In a thick bottomed pan , add the cooked chickpeas /Kondakadalai, add the tamarind extract alongwith 2 cups of water ,haldi and chilli powder.Boil it until the raw flavor the raw tamarind is lost . 
• Add the sambar powder jaggery and cooked thoor dhall along with some fresh curry leaves and bring to a rolling boil. Adjust salt if needed . You may also add some sambar powder if you would like your sambar to be a little spicy .
• Prepare tempering by splattering mustard seeds in hot oil and pour it over the sambar . Garnish with fresh corriander leaves. 

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