Kondakadalai Thengai Paal Kuzahmbu (Chick Peas - Coconut Milk Kuzhambu)

Chickpeas are high in protein and insoluble fiber. Insoluble fibers help a lot in digestion and hence it controls blood sugar level. Today's recipe is tasty chick peas kuzhambu which is prepared with coconut milk. The recipe follows..

Recipe For : 2

Preparation Time : 30 minutes + Soaking time for Chick peas

Ingredients:

Kondakadalai           - 1/4 cup (Chick Peas)
Small Onion             - 6 to 8
Garlic Pods               - 2
Tomato                     - 1
Grated Coconut        - 1/4 cup
Tamarind                  - small lemon size ball
Green Chili               - 2
Salt                            - As required
Turmeric Powder      - 1/4 tsp
Chili Powder             - 1/2 tsp
Curry Leaves            - few
Oil                             - 2 tbsp
Mustard Seeds           - 1/4 tsp
Fenugreek Seeds        - 1/4 tsp (Vendhayam)

Dry Roast And Powder:

Fennel Seeds      - 1/4 tsp (Perunjeeragam / Sombu)
Sesame Seeds     - 1/4 tsp (Ellu)

Procedure:

• Soak Chick peas over night or soak in hot water for 3 to 4 hours. After that boil chickpeas with enough salt. Peel small onions. Chop onions and garlic vertically. Extract coconut milk from coconut. Click here for knowing how to extract coconut milk from coconut. Extract juice from tamarind. Chop tomato finely. Slit green chili. Dry roast and powder fennel seeds and sesame seeds.
• Heat oil in a pan. Add mustard seeds and fenugreek seeds to it. When they splutter, add chopped onions and garlic to it.
• After the onions turn translucent, add slit green chili and curry leaves to it.
• After a minute, add chopped tomatoes.
• Add also salt, turmeric powder and chili powder.  Cover with a lid and cook till both onions and tomatoes are cooked well together. After that add tamarind extract.
• when everything boils together, reduce the flame and add coconut milk. Adjust the consistency  as you like. Add boiled chick peas to kuzhambu.  
• Cook in medium flame till oil separates. Add ground powder at-last and switch off the flame. Enjoy with hot steaming rice and Poriyal of your choice.

Puli Illa Kondakadalai Kuzhambu (No Tamarind, Chick Pea Kuzhambu)

Puli Illa Kondakadalai Kuzhambu (No Tamarind, Chick Pea Kuzhambu)

Yes!! This is not usual Puli Kuzhambu (Tamarind Kuzhambu) recipe.. This kuzhambu is some what different.. Spices are perfectly combined and cooked in onion-tomato gravy.. Its indeed a highly aromatic and tasty kuzhambu, to have with rice.. 

Why don't you give a try to this kuzhambu, instead of usual puli kuzhambu??

Ingredients:

To Grind:

Cinnamon Stick                 - 1  (Pattai)

Cloves                                - 2  (Krambu)

Cardamom                         - 2   (Yelakai)

Cumin Seeds                      - 1/2 tsp  (Seeragam)

Fennel Seeds                      - 1/2 tsp  (Sombu)

Poppy Seeds                       - 1/4 tsp (Khus-Khus)

Red Chilli                           - 2

Big Onion                           - 1

Garlic Pods                         - 4

Tomato                                - 2

Chopped Coconut               - a handful

For Gravy:

Kondakadalai                   - 1/4 cup  (Chick Peas)

Mustard seeds                  - 1/2 tsp 

Fennel Seeds                    - 1/2 tsp  (Sombu)

Big Onion                         - 1

Curry Leaves                    - few

Salt                                    - As required

Turmeric Powder              - 1/4 tsp

Oil                                     - As required

Procedure:

• Soak kondakadalai overnight. If you forgot to soak it, you can soak in hot water for 2 hours.. 
• Cook kondakadalai in pressure cooker. I used to cook in high flame for a whistle, and then will cook in low flame for about 15 minutes.
• Chop Big onions, garlic and tomatoes finely.
• Heat oil in  pan. Add cinnamon sticks, cloves, cardamom, cumin seeds, fennel seeds, poppy seeds and red chilli.
• After a minute, add  half of chopped onions and garlic.
• Add tomatoes, after the onions are translucent.
• Saute till tomatoes are cooked well.
• Switch off the flame, and after they cool down grind the above along with coconut.
• Heat oil in the same pan. When the oil is hot,add mustard seeds and fennel seeds.
• When they splutter add  remaining chopped onions and curry leaves.
• Add the ground masala, after the onions are translucent.
• Add enough water, salt and Turmeric powder.
• When the water boils, add cooked kondakadalai.
• Switch off the flame, when the kuzhambu thickens.
• Serve it with hot steaming rice...