Kondai Kadalai Kuzhambu is a delicious chickpea curry cooked in Chettinad style. This vegan dish has an immpeccable flavor & is easy to make on a weeknight! As Chickpeas are high in protein, this gravy is healthy and delicious at the same time. It can be packed for lunch box too as it is wholesome food. Black Chickpeas are also are high in dietary fiber, rich in vitamins and minerals, packed with protein and low in fat and hence making it a diabetic friendly food.
Ingredients of Kadala Kuzhambu
- ¾ cup Black chana
- 1 Onion
- 12 cloves Garlic
- 1 tablespoon Tamarind
- 4 tablespoon Coconut chopped
- 3 teaspoon sambhar powder
- ¼ teaspoon Turmeric
- ¼ teaspoon Black pepper powder
- Salt as needed
To temper
- 2 tablespoon Sesame oil
- ¾ teaspoon Mustard
- ½ teaspoon Fenugreek seeds
- 1 teaspoon Urad dal
- 2 teaspoon Toor dal
- 2 teaspoon Cumin seeds
- 1 Curry leaves
Instructions For Kadala Kuzhambu
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Soak chana overnight.
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Drain water, add enough water and little salt to it and pressure cook for 2 whistles in medium flame.
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Soak tamarind in hot water for ½ hour and extract tamarind juice with 2 cups water.
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In a pan, temper with the items given under ‘To temper’ table in order.
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Add garlic, cut into two and fry for a minute. Add finely chopped onion, fry till transparent.
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Add tamarind extract, turmeric, sambar powder and required salt.
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Add cooked chana, coconut, one more cup water and bring to boil.
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Simmer until the kuzhambu thickens.
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Add black pepper powder and mix well.
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Kadala Kuzhambu is ready to serve.
