Kondakadalai Thengapaal Kuzhambu / Chickpeas in Coconut Milk Gravy

This is a variation to usual way of making Kara kuzhambu. The coconut milk gives a wonderful flavour and totally a new taste. 

Ingredients :

1. Kondakadalai/Chickpeas - 1 Cup (Soaked overnight and cooked)

2. Red chilly powder - 1 tsp

3. Sambar Powder - 1.5 tsp

4. Onion - 1/2 Cup (Finely Chopped)  

5. Tamarind - Gooseberry sized ball

6. Fenugreek seeds - 1/4 tsp

7. Curry leaves - A few

8. Oil - 1 tbs

9. Thick coconut milk - 1/2 Cup

10. Salt - Needed Quantity

11. Seasoning Vadam or Vengaya Vadagam - 1 tsp

Procedure :

1. Soak tamarind in a cup of hot water for 30 minutes. Extract juice and Keep aside.

2. Heat oil in a pan and add fenugreek seeds. Fry for a second and then add onion and curry leaves.

3. Saute well till onion turns golden brown.

4. Add cooked chickpeas, salt, red chilly powder and sambar powder. Mix the contents well.

5. Add tamarind juice. Allow the contents to boil well.

6. Medium the stove and allow the contents to thick.

7. Switch off the stove. Stir in the coconut milk.

8. Season with vengaya vadagam (Seasoning Vadam) or with mustard alone.

9. Serve hot with Rice, Paruppu Thuvayal and Papad.

You may be interested in :

Milagu Kuzhambu

Karamani Kara Kuzhambu

Poricha Kuzhambu(with moong dhal)

Paruppu Urundai Kuzhambu

Apple Mor Kuzhambu

Mambazha Kuzhambu

Poricha Kuzhambu(with toor dhal)

Beet Stalks Dhal/kuzhambu

Ennai Kathirikai Kuzhambu

Pavarkaai Pitlai

Who tried this recipe?
1. Priya Satheesh