August 30, 2021

Kondakadalai Sambar | Chickpeas Sambar | Sundal Kuzhambu(Vegan)


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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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6 comments:

  1. Learnt a new dish with Chickpeas in South Indian flavours.. the curry sounds so flvourful with sambhar masala, tamarind and curry leaves. Wonderful share can try it for days when we abstain from onion and garlic in our meals.

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  2. Never tried chickpeas with sambhar masala and dal. Sounds lipsmackingly delicious. I would love to try it soon. I can imagine the tangy spicy taste.

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  3. Chickpeas sambar is a new dish to me but sounds absolutely flavorful! Would love giving it a try.

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  4. Kondakadalai sambar looks scrumptious. Adding jaggery sounds interesting.Love this flavourful sambar.Love this flavors sambar Priya.

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  5. We often make kara kozhambu using kondakadalai, but using them in sambar is new to me. Would love to try it out some time. The sambar looks super flavourful, and I love the idea of adding in a bit of jaggery.

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  6. Chickpeas sambar !!! wow, mangaye tussi great ho yaar...
    in sambar, the chickpeas sounds amazing. Must be so yum n flavorful

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