Ingredients

• White Kabuli channa - 1 cup
• Tamarind - small lemon size
• Sambar powder - 3 tsps
• Grated coconut - 2 tbsp
• Toor dal - 1/2 cup
• Kozhambhu vadam(to be fried in oil and added at the time of seasoning)
• Brinjal - 2-3
• Asafoetida
• Salt to taste
• Jaggery - small piece
• Oil
• For Seasoning:
• Mustard
• channa dal
• Urad dal
• Curry leaves
• Coconut

How to Make Kuttu Kozhambhu

• Soak Kabuli channa overnight.
• Cut brinjal into medium-sized pieces.
• Pressure cook toor dal and keep aside.
• Soak tamarind in some water and extract pulp.
• Add sambar powder, salt, brinjal and Kabuli channa to the extracted tamarind pulp.
• Add asafoetida.
• Let it come to a boil.
• Check if brinjals and channa are cooked.
• After brinjals are cooked, add the mashed toor dal.
• Add a small piece of jaggery.
• Let it boil for a 3-4 minutes.
• Then, remove from flame and season it.
• To season, add 3-4 spoons of oil in a pan.
• To this, add mustard, channa dal (kadalai paruppu), urad dal (ulutham paruppu), curry leaves, vadam(kozhambhu vadam) and grated coconut.
• Saute for a few minutes and add to the kozhambhu.
• Kuttu kozhambhu is ready to be served with hot rice.