Channa kulambu prepared using small black chickpeas was one of the few curries I liked to relish during my childhood days. In those days my mother never used large white chickpeas, perhaps it was available only in specific places. Nowadays I switch to large white chickpeas for their soft, melt-in-mouth texture and prepare even more delicious channa kulambu. I like to prepare chettinad style aromatic channa kulambu using white chickpeas, drumstick pods & eggplants (brinjal) to savour the beautiful aroma of drumsticks & the delicious flavor of channa.
Puli Kuzhambu or Tamarind Curry is a traditional south Indian curry prepared using garlic & shallots. We can enjoy its taste to the fullest only when the flavors of all the spices are completely infused into the curry. So this curry can be used for 2 or 3 days without being refrigerated (used for 15 days when refrigerated). Puli kulambu tastes divine when served with soft idli or spongy dosa/ uthappam/ appam the next day.