Wednesday, July 18, 2012

Sundal / Chick peas Kulambu

Sundal / Chick peas Kulambu


Black/white sundal (chick peas) – 1 cup
Mustard – ½ tsp
Urad dal – ½ tsp
Onion – 2 (finely chopped)
Garlic cloves – 2 (chopped)
Tomatoes – 2 (finely chopped)
Green chili – 1 (chopped)
Tamarind extract – ½ cup
Chili powder - 1tsp
Coriander powder – 11/2 tsp
Coconut milk- 1 cup
Curry leaves – 5-7
Cilantro to garnish
Oil- 3 tsp
Salt to taste
Sundal / Chick peas Kulambu


  • Soak the sundal overnight and pressure cook it with salt.
  • Heat oil in a pan. Crack mustard, add urad dal and curry leaves and sauté.
  • Add the chopped onion, garlic and green chili. Saute it  till onion is slightly brown.
  • Then add chopped tomatoes and sauté it till the tomatoes becomes mushy.
  • Add chili powder, coriander powder and salt. Saute it for a minute.
  • Add tamarind extract and cook for 5 minutes.
  • Now add the coconut milk, sundal and 1 cup of water.
  • Cover it with a lid and cook it in medium flames till oil separates
  • Garnish with cilantro.
  • Serve hot with rice, idli, dosa.

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