Kondakkadalai Kuzhambu and Thandu keerai Poriyal

Kondakkadalai kuzhambu:


Soaked channa 1 cup
Sambar powder 2 tsp
Tamarind juice 1 cup
Turmeric powder 1/4 tsp
Chopped onion 1
Chopped tomato 1
Oil 3 tsp
Mustard seeds 1/2 tsp
Fenugreek seeds 1/2 tsp
Curry leaves 1 sprig
Salt to taste.

Method of  preparation:

Sock and Pressure cook the channa and keep aside.
Heat the oil in the kadai and add mustard seeds ,fenugreek seeds into the oil.
Once the seeds pops out add the curry leaves,chopped onion and tomatoes into it.
You can add your desired vegetables into it Like potato…
Add the tamarind juice , sambar powder,turmeric powder.
Wait until the veggie and the channa cooked completely.
Let the khuzhambu become thick and transfer it into the vessel.
Nice Kondakadalai khuznambu is ready.
Serve it with hot rice or idyappam.

Thandu Keerai Poriyal:


Thandu Keerai 300g
Turmeric powder 1/4 tsp
Oil 1 tsp
Mustard seeds 1/2 tsp
Urad dhal 1/2 tsp
Onion 1 chopped
Salt to taste

Method of Preparation:

Wash and cut the Keerai nicely with the thandu and keep aside.
heat the oil in a pan and add mustard seeds.
Once the seeds pops out add the urad dhal and chopped onions into it.
Add the keerai ,Turmeric powder and salt into it.
Let it cook for 5 mins.
No need to add water because the keerai itself have water in it.
Now it is ready to serve with any curry.

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