Rich, flavourful, and packed with nutrients, Channa Kuzhambu, also known as Kondai Kadalai Kulambu or Sundal Kulambu, is a traditional Tamil Nadu-style gravy. Made with wholesome channa (chickpeas), tamarind extract, and a medley of vegetables, this dish is both hearty and satisfying. Perfect for feeding a crowd, Channa Kuzhambu is a go-to recipe for festive occasions or when you’re looking to whip up a delicious South Indian meal.
This versatile dish can be prepared using either white or black channa (kabuli channa or kala channa), and you can customize it further by adding vegetables of your choice, such as drumsticks, brinjal, or potatoes. While the recipe shared here is a simple version that doesn’t require grinding masala, other regional variations from Tamil Nadu include a flavorful ground masala made with ingredients like onions, tomatoes, coriander seeds, fenugreek seeds, pepper, jeera, and grated coconut. Each version brings its own unique taste, making Channa Kuzhambu an endlessly adaptable dish.
The base of this kuzhambu is tamarind extract, which gives it a tangy flavor that pairs beautifully with the richness of the chickpeas. The addition of aromatic spices and tempering enhances the dish, creating a gravy that’s deeply satisfying. Channa Kuzhambu pairs excellently with hot steamed rice, but it can also be served alongside idli, dosa, chapati, or even appam for a versatile meal option.
One of the highlights of this recipe is its generous quantity, making it ideal for large gatherings or family meals. It’s not just flavorful but also healthy, as chickpeas are a great source of protein and dietary fiber. Whether you’re looking for a traditional Tamil recipe to serve during festivals or an everyday meal option, Channa Kuzhambu ticks all the boxes.
In this post, you’ll learn how to prepare this authentic Tamil Nadu-style Kondai Kadalai Kulambu step by step. Follow along and enjoy the delightful combination of flavours in this hearty dish!
Ingredients
Channa-1 cup (soaked overnight)
Brinjal-3-4 nos chopped
Potato-1-2 nos chopped
Onion-1-2 nos chopped
Small onions-10-12 nos
Tomato-1-2 nos chopped
Garlic-10 nos
Tamarind extract-1 cup
Coconut milk-1/2 cup
Sambar powder-5-6 Tsps
Kashmiri chilli powder-1 Tsp
Turmeric powder-1/2 Tsp
Salt to taste
Mustard seeds-1/2 Tsp
Fenugreek seeds-1/2 Tsp
Fennel seeds-1 Tsp
Cumin seeds-1 Tsp
Curry leaves- few
Jaggery -1 Tsp
Gingelly oil -2 Tsps
Recipe Video
Method
👉Wash and soak the channa overnight .
👉Drain the soaked water add 1 1/2- 2 cups fresh water ,turmeric powder,1/4 tsp of salt and cook for 4-5 whistles , switch off the gas and allow the pressure to subside completely. Set aside as such along with the water.
👉Heat oil in kadai add mustard seeds, fenugreek seeds, fennel seeds, cumin seeds, curry leaves and allow it to splutter.
👉Add garlic , small onions, onions and sauté well.
👉Next add tomato and sauté well until the tomato turns mushy.
👉Add potato add 1/2 cup water cook covered for 5 mins.
👉Next add brinjal add another 1/4-1/2 cup water and cook covered for 2-4 mins.
👉Add turmeric powder, sambar powder, Kashmiri chilli powder mix well sauté for few seconds.
👉Pour the tamarind extract mix well.
👉Add the water from cooked Channa along with extra 1/2-1 cup water. Boil the Kulambu until raw smell goes and gravy thickens.
👉Add required salt mix well.
👉Add cooked channa mix well boil for another 5 mins.
👉Add jaggery mix well .
👉Finally add the coconut milk boil for 2 minutes and then switch off the gas.
