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