White Channa is our favourite one. But using Black one is different and i think i use it for Saraswati Poojai only. But i remember eating Parotta and Black Kondaikadalai Kurma by Saravana Bhavan bought by my chithi Viji Mohan . i cannot forget that taste, but never tried to make it. Recently got that idea to use it in Kurma or gravy and as usual internet was handy . i got his recipe from http://solaiachiskitchen.blogspot.sg/2007/11/chettinattu-karuppu-kondai-kadalai.html and so i feel not to write recipe again. First day i served this with Purple Cabbage Paratha . Next day as i had prepared in excess i gave a boil again and reduced the quantity and now it is ready to mix and eat with rice. Thus Two in one Kurma or gravy or Kuzhambu. You name it by anything it is as unforgettable as a evening breeze. Thanks to
Mrs. Solai for this great recipe.