Halwai May 19, 2017

Ingredients:

• White Kabuli Channa – 1 cup
• Tamarind – small Lemon size
• Sambar powder – 3 tsps
• Grated Coconut – 2 tbsp
• Toor Dal – 1/2 cup
• Kozhambhu vadam(to be fried in oil and added at the time of seasoning)
• Brinjal – 2-3
• Asafoetida
• Salt to taste
• Jaggery – small piece
• Oil
• For Seasoning:
• Mustard
• Channa dal
• Urad Dal
• Curry leaves
• Coconut

Method:

  1. Soak Kabuli channa overnight.
  2. Cut brinjal into medium-sized pieces.
  3. Pressure cook toor dal and keep aside.
  4. Soak tamarind in some water and extract pulp.
  5. Add sambar powder, salt, brinjal and Kabuli channa to the extracted tamarind pulp.
  6. Add asafoetida.
  7. Let it come to a boil.
  8. Check if brinjals and channa are cooked.
  9. After brinjals are cooked, add the mashed toor dal.
  10. Add a small piece of jaggery.
  11. Let it boil for a 3-4 minutes.
  12. Then, remove from flame and season it.
  13. To season, add 3-4 spoons of oil in a pan.
  14. To this, add mustard, channa dal (kadalai paruppu), urad dal (ulutham paruppu), curry leaves, vadam(kozhambhu vadam) and grated coconut.
  15. Saute for a few minutes and add to the kozhambhu.
  16. Kuttu kozhambhu is ready to be served with hot rice.

Recipe courtesy of Sify Bawarchi