Chettinad Kondai Kadalai Kuzhambu
The perfect combination of spiciness and aromatic flavors make it one of the most loved dishes in the region.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Ingredients for Chettinad Kondai Kadalai Kuzhambu
- 300 gms 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 tblsp Red Chilli Powder
- 2 tsp Coriander Powder
- a pinch Turmeric Powder
- Salt as per taste
- 1/4 cup Coconut grated
- 1/2 tsp Gasagasa
- 2 tblsp Oil
- 2 inch Cinnamon
- 2 tsp Saunf
- Curry Leaves few
How to make Chettinad Kondai Kadalai Kuzhambu
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.