Chettinadu Kondakadalai Kuzhambu
Kondakadalai Curry is a very popular spicy and tangy kuzhambhu with lentils and other spices which popular in our households.It goes very well with rice and doesn't need any special side dish,papad is the best combo.This kuzhambu tastes even better the next day and can be stored in the refrigerator for two days.
Ingredients
- Kondakadalai 1 cup
- Potato 1 no.
- onion 1 no.
- tomato 1 no.
- Ginger garlic paste 1 tbsp
- red chili powder 2 tsp
- coriander powder 2 tsp
- turmeric powder 1 tsp
- salt to taste
- curry leaves 1 sprinkle
- oil 3 tbsp
- mustard 1/2 tsp
- to grind
- coconut 1/2 cup
- cinnamon small piece
- clove 3 no.
- fennel seed 1/4 tsp
- Cumin seed 1/4 tsp
Instructions
- Take Coconut, cinnamon, clove, fennel seed, and cumin seed and grind it by adding little water
- Heat the oil in the pan and temper the mustard and add cuury leaves and chopped onion and saute it for 2 mins until it turn into golden brown
- Add ginger garlic paste and stir it until the raw smell goes out
- add chopped tomato and mix it
- add red chili powder, coriander powder, turmeric powder and salt and mix well
- add cubed potato and mix it
- add cooked kondakadalai and mix it
- add grinned coconut paste and mix well
- add required water and allow to cook until the masala get cooked and become gravy consistency
- Now Chettinadu kondakadalai kuzhambu is ready. serve with rice
Tried this recipe?Let us know how it was!