CHETTINAD BALCK CHENNA CURRY(from Solai's kitchen)

I tried this kondaikadalai kuzhambu from Solai aachi's blog and it turned out awesome... very easy to prepare aswell.... Thanks a lot aachi for the recipe...

Chettinattu Karuppu Kondai kadalai Kuzhambu (Chettinad Black Channa curry)

Ingredients
Soaked channa-1 cup
Potato-1 big
Big onion-1
Tomato-1
Garlic-4 to 5 pods
Chillie powder- 1 table spoon or ( Kuzhambu milagai thool-2 tablespoon)
Coriander powder-2 tablespoon

Tamarind-very little (2 sulai)


To season
Cinnamon-2 pieces
Clove-2
Fennel seeds-1 teaspoon
Curry leaf-little

To grind (If you want a thick gravy grind the paste else use 1/2 cup of coconut milk)
Coconut-3 table spoon
Cashews-4
Fennel seeds-1 teaspoon

Procedure
Keep the cooker in the stove. Pour 2 tablespoon of oil. Season with the items in’To season’
Sauté the big onion, tomatoes and the garlic pods .Add the cut potato pieces and channa. Mix well, add the chilli powder and the coriander powder. Pour 3 cups of water and the salt required. Close the cooker and cook for 10 to 12 minutes. After the pressure goes open the cooker and check for consistency. If it is going to be used for rice as gravy add the tamarind water and 1/2 cup of coconut milk and cook for another 5 minutes. If the gravy is for idly ,chapathi,naan or paratta add the grinded masala and the tamarind water and cook for another 5 minutes.

Source: http://solaiachiskitchen.blogspot.com/2007/11/chettinattu-karuppu-kondai-kadalai.html

I used brinjal(cooked separately and then added to the curry) instead of potato... you can even skip that and make it with channa alone...