Channa kulambu was one of the few curries I enjoyed during my childhood days. In those days it was prepared using small black chickpeas and white chickpeas were sparingly used for the reasons still unconvincing to me. Eventually I switch to large white chickpeas for their soft, melt-in-mouth texture and prepare even more delicious kulambu (curry), or sundal (salad). Nowadays I like to prepare chettinad style aromatic channa kulambu using white chickpeas, drumstick pods & eggplants to savour the beautiful aroma of drumsticks & 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.