Chick Peas in Coconut Gravy / Kondakadalai Kuzhambu

 
Prep Time: 20 min

Cook Time: 30 min

Chick Pea Soaking time: Overnight

Total Time: 50 min

 

 

Yield : 4 Servings

Ingredients

• 1/2 Cup Chickpea
• 1 Onion Chopped
• 1 Tomato Chopped
• 2 Tablespoon Coriander powder
• 1 Teaspoon Chilly Powder
• 1/4 Teaspoon Turmeric Powder
• 1/2 Teaspoon Sambar Powder
• 1/4 Teaspoon Cumin/Jeera Powder
• 1 Tablespoon Tamarind paste
• 1 Cup Coconut Milk
• 3 Brinjal chopped (optional)
• 4 small pieces of raw mango (optional)
• 1 and 1/2 Cup Water
• Salt as required

For the seasoning :

• 2 Tablespoon Sesame Seed Oil / Vegetable Oil
• 1 Teaspoon Mustard Seeds
• 1/2 Teaspoon Fenugreek Seeds
• 1/2 Teaspoon Cumin Seeds
• 1/4 Teaspoon Fennel Seeds
• 2 pinches Asafoetida/ Hing powder
• 5 curry leaves

Preparation :

1. Soak Chickpeas overnight. Pressure cook chickpeas with 1/4 teaspoon salt and a pinch of turmeric powder for 6 whistles until soft. You can skip this step if you are using canned chickpeas

2. Chop onions, Tomatoes and set aside

3. If you are using fresh coconut, extract coconut milk and keep aside. You can use readily available coconut milk powder or canned coconut milk

 

Direction

1. In a heavy bottomed pan on medium flame,  add 2 tablespoon oil. When the oil is hot, add the items listed under Seasoning one after another

2. Add chopped onion and sauté till onion turns soft

3. Add chopped tomato and required salt and cook till tomatoes are soft

4. Add coriander powder, chilly powder, turmeric powder, cumin powder, sambar powder and 2 tablespoon of water to the cooked tomatoes and sauté well till raw smell of powder goes

5. Add tamarind juice and vegetables along with 1 and 1/2 cup of water and cook on high flame for 5 min or until vegetables are cooked

6. Add cooked chick peas also and cook for 15 min

7. Add coconut milk and cook for 5 more min

8. Switch of flame and add 1 tablespoon of chopped cilantro leaves

9. Serve hot with steamed rice