Sundal kuzhambu or kadalai kuzhambu

Ingredients:

Channa (chick peas) - ¾ cup.
Onions - 2 (if large or 3 if medium) chopped finely.
Tomatoes - 1 ½ chopped finely.
Green chillies -1 split into two.
Oil - 4 tbsp.
Tamarind - small lemon size.
Mustard seeds - ¼ tbsp.
Curry leaves - 5 to 6 leaves.
Fenugreek Seeds - ¼ tbsp.
Chilli powder - ½ tbsp.
Coriander powder - 1 tbsp.
Salt - as required.

To grind:

Coconut - 1/4 cup.
Pearl onions - 5.
Cumin Seeds - ½ tbsp.
Pepper - ¼ tbsp.
Tomato - ½.
Sambar powder - ½ tbsp.

Method:

1. Soak the channa for atleast 2 hrs.
2. Pressure cook and keep it aside.
3. Soak the tamarind in water and squeeze the juice out of it. Keep aside.
4. Grind the ingredients under “To Grind” to a fine paste.
4. Heat oil in a pan and add mustard seeds. When it splutters add curry leaves, fenugreek seeds, onions and green chillies. Saute for some time till the onions become brown and then add the tomatoes.
5. Saute for some time till the tomatoes become mushy.
6. Add the channa, chilli powder and coriander powder and saute for 1 min.
7. Then add tamarind water and salt to taste and saute it.
8. Then add the ground paste and add 1 cup of water to it. Cover it partly with a lid and keep in a medium flame.
9. After 5 mins, Remove from fire when oil floats on top. Then garnish will coriander leaves.
Serve hot with rice.

Appala Kuzhambu or Pappad Curry

Good recipe for both Chapathi's and Rice.

Ingredients:

Appalams - 6.

Big Onion - 1.

Tomato - 1.

Pressuer Cooked Channa dal - 3 fistfuls.

Urad Dal - 1 tbsp.

Chilli Powder - 2 tbsp.

Turmeric Powder - A pinch.

Dhaniya Powder - 2 tbsp.

Salt - as required.

Oil - 1 tbsp.

Mustard seeds - 1 tbsp.

Curry Leaves - 5 to 6.

Coriander Leaves - as required.

For Grinding:

Big Onion - 1.

Tomato - 1.

Garlic - 3 to 4.

Ginger - 1 inch piece.

Pressure Cooked Channa dal - 1 fistfuls.

Cumin Seeds - 1 tbsp.

Method:

1. Soak channa dal in water for some time and pressure cook till soft. 

2. Fry appalams and keep aside.

3. Grind the ingredients under "For Grinding" and keep it aside.

4. Heat oil in a pan and add mustard seeds, urad dal and curry leaves. 

5. Add onion, tomato, chilli powder, turmeric powder, dhaniya powder and salt. 

6. Add the pressuer cooked channa dal and ground paste and cook on a medium heat till a semi liquid consistency is reached. 

7. Add litlte water and boil for 5 mins.

8. Break each appalam into 3 or 4 pieces and add to the curry. Simmer on a low heat for 3 or 4 minutes. 

9. Remove from heat and garnish with coriander leaves.