Vallai konda kadalai [ white kabuli channa ] kara kuzambu

Ingredients :

• Kabuli channa soaked and boiled - 1 cup
• Oil - 1 / 4 cup
• Onion - 2 [ cut into small pieces ]
• Red tomato - 2 [ cut into small pieces ]
• Tamarind paste - 1 sp
• Salt - as required
• Turmeric powder - 1 / 2 sp
• Red chillie powder - 1 sp
• Sambhar powder - 1 1 / 2 sp
• Asafoetida - 1 / 4 sp
• Curry leaves - few
• Chopped coriander leaves - little

For seasoning :

• Mustard seeds - 1 / 2 sp
• Bengal gram dal - 1/ 2 sp
• Red gram dal [ toovar ] - 1 / 2 sp
• Dry red chillie - [ broken ]

• Grind together :
• Fresh grated coconut - 3 tabl. sps.
• Cashewnuts - 7 to 8
• Poppy seeds - 1 sp

Method :

First take one deep bottom vessel. Heat oil in that  and  add  all the seasoning, fry till the dal change in colour, then add onion, tomato and fry for 5 mints in lower flame. At this time add salt, turmeric, chilli powder, sambhar powder, asafoetida along with ground masala and boiled channa.  Mix well. Keep in gas in lower flame till oil separate from that.This time add tamarind paste along with required water. Allow to boil for  10 mints till  kuzambu  gets  ready. Remove  from  the  gas  and  garnish  with  chopped coriander leaves. Serve hot  with  steamed rice,  idli  and  dosa.