Kadalai Kuzhambu

Prepare the Kuzhambu Base

• In the same pan, heat the remaining 2 tbsp of gingelly oil over medium heat.
• Add the mustard seeds and let them splutter completely. Then, add the urad dal and fry until it turns golden brown.
• Add the curry leaves and asafoetida. Sauté for 30 seconds until the leaves are crisp.
• Add the ground masala paste to the pan. Sauté for 5-7 minutes on medium-low heat, stirring frequently, until the paste thickens and you see oil separating from the sides.
• Stir in the turmeric powder and sambar powder. Cook for another minute until the raw smell of the powders disappears.

Simmer and Finish the Kuzhambu

• Pour the prepared tamarind extract into the pan. Add the remaining 1 tsp of salt and the powdered jaggery. Mix well.
• Bring the gravy to a boil, then reduce the heat to low and let it simmer for 10-12 minutes. This step is crucial for cooking the tamarind and developing flavor.
• Add the cooked black chickpeas along with their cooking water to the simmering gravy. Stir everything together.
• Continue to simmer for another 5-7 minutes, allowing the chickpeas to absorb the flavors of the kuzhambu. The gravy should be thick but pourable.
• Taste and adjust the salt or jaggery if needed. Garnish with freshly chopped coriander leaves.
• Let it rest for at least 15 minutes before serving for the flavors to meld.