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Chettinad Kondai Kadalai Kuzhambu
The perfect combination of spiciness and aromatic flavors make it one of the most loved dishes in the region.
Prep Time
10
minutes
mins
Cook Time
20
minutes
mins
Total Time
30
minutes
mins
Course:
Main Course
Cuisine:
Chettinad, South Indian
Keyword:
chettinad, sambar
Ingredients
300
g
Black Chickpeas (Karuppu Kondai Kadalai)
soaked overnight or for 8 hours
2
Onions
big, finely chopped
6
Garlic Cloves
crushed
4
Tomatoes
finely chopped
1
tbsp
Red Chilli Powder
2
tsp
Coriander Powder
a pinch
Turmeric Powder
Salt
as per taste
To Grind:
1/4
cup
Coconut
grated
1/2
tsp
Gasagasa
For Tempering:
2
tbsp
Oil
2
inch
Cinnamon
2
tsp
Saunf
Curry Leaves
few
Instructions
Grind the coconut and gasagasa to a smooth paste with little water and keep aside until required.
Drain the chickpeas and rinse.
Pressure cook with enough water and salt until 1 or 2 whistles.
Heat oil in a pan.
Add the cinnamon, saunf and curry leaves.
Fry for 30 seconds.
Add the onions and saute for a minute or two.
Add the tomatoes and stir well.
Add the red chilli powder, coriander powder and turmeric powder.
Add the boiled chickpeas and pour 2 cups of water.
Stir to mix well and cover the pan with a lid.
Simmer for a few minutes.
Add salt and ground masala.
Mix well and add enough water.
Bring to a boil and remove from flame.
Serve hot with rice.