To start making the Kondakadalai Puli Vengaya Kuzhambu Recipe, first soak the kala chan (kondakadalai) in water for a minimum of 8 hours.
Cook dinner the Kondakadalai with salt and water within the Strain cooker for about 7 to eight whistles. Flip the warmth to low and simmer for an additional quarter-hour. Make sure that the kondakadalai is cooked properly. As soon as accomplished maintain apart.
Warmth oil in a pan, add the mustard seeds, fenugreek seeds and permit them to crackle. Add the onions, curry leaves and roast the onions till tender. Add the tamarind water, tomato puree, jaggery, sambar powder, turmeric powder, cooked kondakadalai and salt to style.
Simmer the kondakadalai Kuzhambu for 10 to fifteen minutes till the masala get properly included into the kondakadalai and the uncooked style from the tamarind goes away.
As soon as accomplished, flip off the warmth, examine the salt and spices and modify the style accordingly.
Serve the Kondakadalai Puli Vengaya Kuzhambu together with Beetroot Poriyal and sizzling steamed rice for lunch or dinner.
