Tuesday, May 22, 2012

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.

8 comments:

Kaveri Venkatesh said...

Very delicious kuzhambu...love the addition of coconut milk

Tina said...

sounds delicious..

Prathima Rao said...

Coconut milk gives a nice flavor..I love any chickpea dish :)
Prathima Rao
Prats Corner

Maayeka said...

Chick peas in coconut milk!!must be very flavourful..bookmarked

Devi said...

Nice kuzhambu Nithu!.. looks yummy.. I like kara kuzhambu's very much :)

Padhu said...

Looks yummy!

kitchen queen said...

truly droolworthy and tempting recipe.

Mahi said...

Lip smacking kuzhambu! :P