Kondai Kadalai Puli Kuzhambu Recipe -Tangy South Indian Kala Chana Curry
Kondai Kadalai Puli Kuzhambu Recipe is a delicious South Indian Curry where Black Chickpeas are cooked in Tamarind Gravy. Serve it with Beetroot Thoran, Keerai Sambar and Steamed Rice for a weekday lunch or dinner.In association with Preethi Kitchen Appliances
Kondai Kadalai Puli Kuzhambu Recipe is a Black Chickpea Curry which is cooked in tamarind gravy. It is different from kerala kadala curry and North Indian chole. Its flavour and taste is unique. It pairs well with hot steaming rice, paratha and it also goes well with idli/dosa.
As Chickpeas are high in protein, this gravy is healthy and delicious at the same time. It can be packed for lunch box too as it is wholesome food. Black Chickpeas are also are high in dietary fiber, rich in vitamins and minerals, packed with protein and low in fat and hence making it a diabetic friendly food. These beans may help lower your risk for cancer, heart disease and diabetes, as well as limiting increases in blood sugar levels after meals.
The Kondai Kadalai Puli Kuzhambu, is a wholesome diabetic friendly recipe that is packed with south indian flavors. Include it along with your main course for a diabetic friendly meal.
If you like this recipe, you can also try other Kuzhambu Recipes for your everyday meals such as
- 1/2 cup Kala Chana (Black Chickpeas)
- 30 grams Tamarind
- 3 teaspoons Sambar Powder
- 2 teaspoons Jaggery , powdered
- 1/2 teaspoon Mustard seeds
- 1/4 teaspoon Methi Seeds (Fenugreek Seeds)
- 1 tablespoon Sesame (Gingelly) Oil
- 14 cup Fresh coconut , grated
- 1 sprig Curry leaves
- Salt , to taste
- Water , as required
How to make Kondai Kadalai Puli Kuzhambu Recipe -Tangy South Indian Kala Chana Curry
To begin making the Kondai Kadalai Puli Kuzhambu Recipe, firstly wash and soak black chickpeas in enough water for about 8 to 10 hours or overnight.
Next add the black chickpeas/Kondai Kadalai in a pressure cooker along with required water and pressure cook it till the cooker releases 8 to 10 whistles over medium heat. Let the pressure release naturally.
It will take a good 20 minutes to cook the kala chana/ Kondai Kadalai in the pressure cooker.
Meanwhile, soak tamarind in hot water for 10 minutes and extract juice from it by adding water. You will get approximately 1-1/2 cups of water.
In a mixer grinder, blend the coconut, by adding 1/4 cup of warm water and make a smooth paste. Keep this aside.
Next, heat a heavy bottomed pan with a tablespoon oil. Add mustard seeds, fenugreek seeds and let it roast for about 10 seconds and allow it to crackle.
After 10 seconds, add in the tamarind juice, curry leaves, sambar powder and salt. Allow the Puli Kuzhambu mixture to come to a brisk boil for 3 to 4 minutes.
Once it starts boiling, add the cooked chickpeas/ Kondai Kadalai, jaggery and coconut paste . Add salt to taste and let it cook for about 5 minutes.
If you want a thicker consistency of the Kondai Kadalai Puli Kuzhambu Recipe, cook for some more time with the pan open. Once done, check the salt to taste and adjust accordingly and serve hot.
Kondai Kadalai Puli Kuzhambu Recipe -Tangy South Indian Kala Chana Curry is part of the Indian Curry And Gravy Recipe Contest