Name: Black Channa Masala Gravy / Kuzhambu recipe by Priya Tharshini at BetterButter
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 3
Ingredients: Black channa - 1/3 cup; Coconut - 3 tbspn; Garlic - 3 cloves; Shallots - 10 nos; Tomato - 1 small; Tamarind extract - 1/4 cup; Oil - 3 tbspn; Mustard seeds - 1 tspn; Fenugreek seeds - a little; Curry leaves - few; Hing - 1 tspn; Salt - 1 tbspn; Sambar powder - 2 tbspn

ABOUT Black Channa Masala Gravy / Kuzhambu RECIPE

Black channa Kuzhambu is also called as mookadalai kuzhambu in Tamil. This is a Indian type gravy / kuzhambu made of channa in tomato onion gravy along with coconut and tangy tamarind taste. It can be had with hot steamed rice. You can add vegetables of your choice in the gravy or you can do only with channa. Black channa is most suitable to this gravy than kabuli channa.

Ingredients Serving: 3

Black channa - 1/3 cup
Coconut - 3 tbspn
Garlic - 3 cloves
Shallots - 10 nos
Tomato - 1 small
Tamarind extract - 1/4 cup
Oil - 3 tbspn
Mustard seeds - 1 tspn
Fenugreek seeds - a little
Curry leaves - few
Hing - 1 tspn
Salt - 1 tbspn
Sambar powder - 2 tbspn

Instructions

Soak the channa overnight and pressure cook it with little salt for 5 whistles until its soft but not mushy.
Soak the tamarind and extract the juice. Grind coconut to fine paste.
In a kadai heat oil add the mustard, fenugreek and curry leaves . Allow it to pop then fry garlic, shallots and tomatoes one by one.
And cook until tomatoes are soft. Then add the sambar powder and mix well.
Add the tamarind water to it and mix well. Once its starts boil add salt and hing to it.
Cover and cook till the raw smell goes. Once done add the channa and cook till it becomes thicken.
Then add the coconut paste and mix well. Boil for 5 mints till oil separates. Then turn off the stove.
Serve karamani kuzhambu with rice.

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