Sundal Kulambu/Kaboli channa Brinjal Curry


Kaboli channa/White sundal-1/2 cupOnion-1/2 medium choppedTomato-1/2 medium choppedTamarind juice-1/2 cup Brinjal/Eggplant-2 nos bigSalt/turmeric/Red chilly powderCut the Brinjal/egg plant in to medium size,soak in to water.bcaz it'll change color soon.

To grind:

Coconut-1/4 cupJeera-1teaspoonOnion-2teaspoon choppedCoriander powder-1teaspoonCurry masal powder-1teapoon(any brand)Poppy seeds/Kas kas-1teaspoonGrind all ingredients with enough water.,to fine paste.

For Seasoning:

Oil-2teaspoonMustard seeds-1teaspoonJeera-1teaspoonCurry leaves-fewGarlic-1 nos mashed
Soak  chana dal for over night or atleast 4-5 hrs.Drain all soaked water,pour i cup of fresh water and pressure cook.take 2 whistles.,add salt,turmeric powder.
Then once pressure  down,Open the lid,add onion,tomato,Brinjal/Egg plant ,salt,turmeric powder,red chilly powder and close the lid., and cook dont take whistleOnce the Brinjal/Eggplant half cooked.,add tamarind juice let it cook for 2 mns Then add Grounded mixture and required water.,let it cook for 5 mns in medium flame.Give a mix once in while.,sometimes curry'll stick in bottom.

Now heat a Seasoning pan., (mustard,jeera,curry leaves,Garlic)season all ingredients allow to splutter.Now add in to cooking curry., give a mix and garnish with cilantro.Serve Hot.,with rice.

This curry /kuzhambu will gud with dosai,Idli,All type of varity rice.

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