Kadalai Kuzhambu

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Published under: Sambar
Experience the taste of tradition with Kadalai Kuzhambu, a hearty stew marrying chickpeas and aromatic spices in a luscious coconut-infused sauce.

Embark on a culinary journey with Kadalai Kuzhambu, a cherished recipe from the vibrant South Indian cuisine. This dish encapsulates the essence of the region’s culinary heritage, presenting a delightful blend of flavours and textures.

Imagine succulent chickpeas simmered to perfection, immersed in a spicy and tangy coconut gravy. The recipe introduces a symphony of spices—mustard seeds, fenugreek, and curry leaves—that lend their aromatic magic to the dish. The artful combination of pearl onions, tomatoes, and green chilli adds depth to the flavours, while the tamarind imbues the stew with a pleasing tanginess.

What sets Kadalai Kuzhambu apart is its meticulously crafted spice blend, ground to perfection. Coconut, pearl onions, cumin, pepper, and a medley of spice powders form a fine paste that imparts richness to the dish. This paste is the heart of the stew, infusing each bite with a burst of delectable flavours.

Whether served with steaming hot rice or traditional South Indian staples like dosa or idli, Kadalai Kuzhambu promises a taste experience that’s both satisfying and soul-nourishing. The medley of ingredients dances on the palate and creates a harmonious symphony of tastes that will leave you craving more.

Kadalai Kuzhambu

Kadalai Kuzhambu

Kadalai Kuzhambu
5 from 2 votes

Kadalai Kuzhambu (Chickpea Stew)

Experience the taste of tradition with Kadalai Kuzhambu, a hearty stew marrying chickpeas and aromatic spices in a luscious coconut-infused sauce.
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Main Course
Cuisine: Indian


  • ¾ cup Channa (Chickpeas)
  • 2 Onions (if large or 3 Onions (if medium), finely chopped)
  • 1 ½ Tomatoes (finely chopped)
  • 1 Green Chilli (slit into two)
  • 4 tsp Oil
  • Small lime-sized Tamarind
  • ¼ tsp Mustard Seeds
  • A few Curry Leaves
  • ¼ tsp Fenugreek
  • Salt to taste

To Grind:

  • 4 tsp Coconut
  • 5 Pearl Onions
  • ½ tsp Jeera (Cumin)
  • ¼ tsp Pepper
  • ½ Tomato
  • ½ tsp Chilli Powder
  • 1 tsp Coriander Seeds
  • ½ tsp Sambar Powder


  • Heat oil in a pan; add mustard seeds, fenugreek, and curry leaves.
  • Sauté onions until golden, then add tomatoes and green chilli.
  • Extract tamarind juice and add it to the pan along with salt.
  • Mix the ground paste with water and add to the pan. Simmer.
  • Add cooked chickpeas and let the flavours meld for a few minutes.
  • Serve hot with rice or South Indian bread.

Serving Size: 4 servings

Frequently Asked Questions (FAQ):

Can I use canned chickpeas for Kadalai Kuzhambu?

Yes, you can use canned chickpeas to save time. Drain and rinse them thoroughly before adding to the stew. Keep in mind that using soaked and cooked chickpeas from scratch may provide a richer flavour and texture.

How spicy is Kadalai Kuzhambu?

The spice level can be adjusted to your taste. If you prefer milder flavours, reduce the amount of green chilli and chilli powder in the recipe. Conversely, for a spicier kick, you can increase these ingredients slightly.

What can I serve with Kadalai Kuzhambu for a complete meal?

Kadalai Kuzhambu pairs wonderfully with steamed rice, but it also complements idli, dosa, or even chapati. To balance the meal, consider adding a side of vegetable stir-fry, like beans poriyal, or a cooling cucumber raita.


5 from 2 votes (2 ratings without comment)

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