Black channa, small onion Kuzhambu / Kulambu / Small onion, black channa sambar

Recipe courtesy - Anitha Martin, my friend.

Ingredients

Small onions - 1/4 kg
Soaked / Sprouted black channa - 1 cup

Red chilli powder - 1 spoon

Coriander powder - 1.5 spoons

Pepper powder - 1/4 spoon

Turmeric powder - 1/10 spoon

Tamarind - 1/2 small lemon sized

Jaggery - 1 small lemon sized 

Tomatoes - 3 medium sized

For tempering

Oil - 2 spoons

Urad dal - 1/2 spoon

Fenugreek seeds - 1/2 spoon

Mustard seeds - 1/2 spoon

Garlic cloves - 5 to 6

Curry leaves - 8 to 10

Method

Remove the skin of small onions and remove both the edges. Cut the tomatoes and grind in a mixer grinder along with 1/4 cup of water into puree consistency. 

Cook sprouted black channa in pressure cooker for about 3 whistles. 

Heat a thick bottomed kadai. Add oil, urad dal, fenugreek seeds, mustard seeds, turmeric powder. When mustard seeds starts spattering, add curry leaves, chopped garlic and small onions. Cook for about 5 minutes by keep on stirring. Now add chilly powder, pepper powder, coriander powder and roast for about 2-3 minutes. Now add tomato puree and cook for 2 minutes. 

Add boiled channa, tamarind juice, salt, jaggery and cook for about 5 minutes. Can increase the jaggery quantity based on your sweet preference.

Sweet, tangy and spicy Kuzhambu is ready to serve along with rice.