Kondakadalai and thenkai puli kuzhambhu (or karakuzhambhu)

Kondakadalai and thenkai Puli kuzhambhu (or karakuzhambhu)
When we were kids mom used to make this kuzhambu. For this we need the coconut to be tender (not very tender) and brown small channa dal. This will be tasty and protein rich recipe.

Ingredients:-
Tamarind extract - Got from small gooseberry size tamarind ball
Sambhar powder - 2 tsp
Salt - to taste
Turmeric - 1/4 tsp
Jaggery - small piece
Thalikkum vadagam - 1
Coconut - cut into small thin pieces 2 tbsp
Sesame oil (nalla ennai) - 1 tbsp
Urad dhal - 1 tsp
Bengal gram - 1 tsp
Urad dhal - 1 tsp
Fenugreek seed - 1/4 tsp

Preparation method:-
Soak the small brown channa dal over night and pressure cook for 5 whistle along with required amount of water and salt. 
Heat kadai, add sesame oil, thalikkum vadagam, urad dhal, bengal gram. When nice aroma come add fenugreek seeds.
Add turmeric, sambhar powder, salt, sortae for few mins.
Add the tamarind extract and boil till the raw smell of tamarind goes off. Check the spice level and adjust to your taste at this stage. 
Add the chopped coconut pieces to the gravy along with cooked small brown channa dal.
When the gravy become thick and oil start to separate add jaggery and boil.
Take this with white rice, fried arisi vadagam. As channa is rich in protein you can consume in this way also.
Try it out it will be a delicious gravy for rice.