Kondakadalai Sambar is one simple sambar variety resembles much as vathakuzhambu served in marriages but with only one twist of adding mashed dal. We follow the making of vathakuzhambu method but with extra ingredients such as chickpeas and addition of toor dal. Also the tempering will add an extra flavor to the dish. Protein rich, simple and tasty sambar that we can enjoy with rice.
If you like this Kondakadalai Sambar, then you can also try other Sambar Recipes
- Ratna Cafe Sambar – Ratna Cafe is famous for the sambar they serve for the tiffin, especially the Idli Sambar. The flavor, texture and taste is very unique. People goes to Ratna Cafe especially to taste its Sambar.
- Udipi Style Sambar – Udupi Style Sambar is a popular sambar variety with richness of veggies along with a tinge of sweetness. Adding jaggery and cooking in coconut oil is the secret to this yummy sambar.
- Thalicha Sambar – Thalicha Sambar, a quick and easy to make sambar with tempered green chili, red chili for the spice without using sambar powder. The flavor of chillies is the uniqueness of this sambar. Mix with hot steaming rice along with ghee and enjoy this delicious sambar!
- Tomato Sambar without Tamarind – Tomato Sambar, a very quick, easy to make in Pressure cooker without using tamarind. Tomato puree gives the sambar required tangy flavor. Mixed vegetables enhance the nutrition of sambar along with toor dal making this tomato sambar so scrumptious.
- Tiffin Sambar – Idli Sambar | MoongDal Sambar is a mixed vegetable moong dal based sambar which is a perfect Side Dish for Idli / Dosa / Upma / Pongal. A perfect side dish for any South Indian Breakfast
Recipe card to make Chickpeas Sambar Recipe
Chickpeas Sambar Recipe | Kondakadalai Sambar Recipe
Equipments Needed
- Pressure Cooker
- Heavy Bottomed Pan
Servings: 4 people
Calories: 152kcal
Kondakadalai sambar is an easy and tasty sambar made with boiled chickpeas, freshly made ground masala and tuvar dal. The ground masala and the final tempering are unique and different from how we do for the traditional arachuvitta sambar. We can certainly include this in our weekly routine as it's protein rich and also easy to make.
Print Recipe
Ingredients
- 1 small lemon size Tamarind
- ¼ cup Chickpeas (Kondakadalai) 1 cup = 250 ml
- ½ cup Toor Dal
- ¼ teaspoon Turmeric Powder
- 1 teaspoon Salt adjust to your taste
For making fresh sambar masala
- 1 teaspoon Ghee (Clarified butter) or oil
- 4 nos Red Chili
- 1 teaspoon Peppercorns
- 1 tablespoon Whole Urad Dal
- 1 pinch Asafoetida (Asafetida / Hing)
For Tempering
- 1 teaspoon Ghee (Clarified butter)
- 1 teaspoon Mustard Seeds
- 1 teaspoon Split Bengal Gram (Channa Dal / Kadalaparuppu)
- 1 tablespoon Sundakkai Vathal (Dry Turkey Berry)
- 1 tablespoon Grated Coconut
- 1 sprig Curry Leaves
Instructions
Preparation
- Soak the tamarind in warm water and extract the juice and set it aside
- Soak the chickpeas in water overnight. (we can skip this step and use the canned chickpea as well)
Cooking Chickpeas and Dal
- Wash the toor dal, add water till the dals are soaked. Add pinch of Turmeric powder. Wash the chickpeas, add water till its soaked.
- Pressure cook both dal and chickpeas over 4-5 whistles.
Frying & Grinding Process
- Heat ghee in a pan. Add grinding ingredients (listed in "For making fresh sambar masala") and fry it till urad dal turns golden brown color. Cool the roasted ingredients and grind it to a fine paste by adding little water (to make thick paste)
Making of Sambar
- Heat the pan and add the tamarind juice and salt and bring it to boil. When the raw smell of the tamarind extract goes off, add the cooked chickpeas.
- Also add ground spice paste and mix well. Allow the kuzhambu to cook in medium flame for 5 minutes for the ground paste to cook nicely. Then, add mashed dal and stir well. Again in low flame allow the kuzhambu to cook for 5 minutes and then switch off the flame.
Tempering Process
- In a separate pan, heat ghee and add mustard seeds and allow it to sputter. Then add bengal gram dal along with sundakkai vathal and saute till dal turns golden brown. Finally add curry leaves. Add the seasoning to the kuzhambu and stir once finally
Serving Time
- Serve the delicious Chickpeas Sambar with hot steaming rice and enjoy the kuzhambu.
Video
Nutritional Info
Nutrition Facts
Chickpeas Sambar Recipe | Kondakadalai Sambar Recipe
Amount Per Serving (1 Cup)
Calories 152
Calories from Fat 9
% Daily Value*
Fat 1g2%
Carbohydrates 25g8%
Fiber 13g54%
Protein 11g22%
* Percent Daily Values are based on a 2000 calorie diet.
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Recipe card to make Kondakadalai Sambar with step by step pictures
- Soak the chickpeas in water overnight. Next morning, pressure cook the chickpeas allowing it for 5-6 whistles or till the chickpeas are soft
- Soak the tamarind in warm water and extract the juice and set it aside
- Pressure cook the dal with a pinch of turmeric powder and mash it nicely and set it aside
- Heat ghee in a pan. Add grinding ingredients and fry it till urad dal turns golden brown color. cool the roasted ingredients and grind it to a fine paste
- Boil the tamarind juice along with salt. When the raw smell of the tamarind extract goes off, add cooked chickpeas.
- Also add ground spice paste and mix well. Allow the kuzhambu to cook in medium flame for 5 minutes for the ground paste to cook nicely. Then, add mashed dal and stir well. Again in low flame allow the kuzhambu to cook for 5 minutes and then switch off the flame.
- In a separate pan, heat ghee and add mustard seeds and allow it to sputter. Then add bengal gram dal along with sundakkai vathal and saute till dal turns golden brown. Finally add curry leaves. Add the seasoning to the kuzhambu and stir once finally
- Serve the delicious Chickpeas Sambar with hot steaming rice and enjoy the kuzhambu.
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| Chickpeas Sambar Recipe | Kondakadalai Sambar Recipe |
