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.