Kondakadalai Kathirikai Kaara Kuzhambu

Beans

1 cup brown channa

Overnight soak the brown channa.

1 tsp salt
3 cups water

Wash the soaked beans, cook with salt and water for 3 whistles.

Tamarind Water

1 small lemon size tamarind
1 cup water

Heat water and tamarind and make tamarind water

Coconut

1/2 cup coconut
1/2 cup water

Blend coconut and water and make coconut paste.

Kuzhambu

1 tbsp oil
1/2 tsp mustard seeds
1/4 tsp fenugreek seeds
1 and 1/2 cup onion, chopped

Heat oil in a pan, add mustard seeds, allow it to splutter, add fenugreek seeds, sauté for few minutes, add onion, sautee for 3 minutes.

1/3 cup garlic cloves, chopped into 2 pieces (15 big garlic cloves)

Add garlic, sautee for 2 more minutes.

1 and 1/4 cup tomato, chopped (2 tomatoes)
1 and 1/2 tsp salt

Add tomato, salt, sautee till tomato softens.

2 and 1/2 cups Eggplant or zucchini (1 small Italian eggplant or 6 Indian eggplant or 2 zucchini (I used zucchini as substitute for eggplant, since there was no eggplant available or 3 small potato)

Add eggplant or zucchini, sautee for a minute.

1/2 tbsp sambar powder
1/2 tbsp chili powder
1 tsp coriander powder
1/2 tsp turmeric powder

Add all the powder, mix well.

Add tamarind water, allow to cook for 10 minutes, until the raw smell goes away.

1/2 cup water

Add the coconut paste, use  1/2 cups water to wash the blender and add it, cook for 5 more minutes.

1 cup waer

Add the cooked brown channa, 1 cup water and cook for 5 minutes.

Yields: 6 cups
Taste Note: Tastes AWESOME
Source: Mom