Kondakadalai Vazhathandu Puli Thengai Kuzhambu Recipe (Banana Stem Curry with Black Chickpeas Recipe)

Name: Kondakadalai Vazhathandu Puli Thengai Kuzhambu Recipe (Banana Stem Curry with Black Chickpeas Recipe)
Prep time: 500 min
Cook time: 30 min
Total time: 530 min
Yield: 4
Cuisine: Tamil Nadu
Ingredients: 1 cup Kala Chana (Brown Chickpeas) soaked in water overnight; 250 grams Banana Stem skin peeled and cut into small pieces; null Salt to taste; 1 teaspoon Turmeric powder (Haldi); 1 teaspoon Methi Seeds (Fenugreek Seeds); 2 teaspoon White Urad Dal (Split); 3 null Dry Red Chilli; 1 tablespoon Coriander (Dhania) Seeds; 1/2 cup Fresh coconut grated; 1 cup Tamarind Water; 1/2 teaspoon Sesame (Gingelly) Oil; 1/2 teaspoon Mustard seeds (Rai/ Kadugu); 2 sprig Curry leaves roughly torn

Archana's Kitchen

April 25, 2022

1754 Ratings

Kondakadalai Vazhathandu Puli Thengai Kuzhambu Recipe (Banana Stem Curry with Black Chickpeas Recipe)

Time:Prep: 8h 20m|Cook: 30 M|Total: 8h 50min

Makes:4 Servings

Meal:Main Course

Cuisine:Tamil Nadu

Kondakadalai Vazhathandu Puli Thengai Kuzhambu Recipe (Banana Stem Curry with Black Chickpeas Recipe) is a healthy, whole hearted Tamil Nadu style curry made with ground coconut and other spices and tossed in a tangy gravy.

Banana Stem is a good ingredient to be added to our day to day diet as it is diabetic friendly and also helps solve any gastric related problem.

Serve the Kondakadalai Vazhathandu Puli Thengai Kuzhambu Recipe (Banana Stem Curry with Black Chickpeas Recipe) along with steam rice or Hot Phulka to enjoy your dinner meal.

If you are looking for more Banana Stem Recipe here are some :

Banana Stem is a good ingredient to be added to our day to day diet as it is diabetic friendly and also helps solve any gastric related problem.

Serve the Kondakadalai Vazhathandu Puli Thengai Kuzhambu Recipe (Banana Stem Curry with Black Chickpeas Recipe) along with steam rice or Hot Phulka to enjoy your dinner meal.

If you are looking for more Banana Stem Recipe here are some :

Ingredients

To be ground to paste

1 cup Kala Chana (Brown Chickpeas), soaked in water overnight

250 grams Banana Stem, skin peeled and cut into small pieces

Salt, to taste

1 teaspoon Turmeric powder (Haldi)

1 teaspoon Methi Seeds (Fenugreek Seeds)

2 teaspoon White Urad Dal (Split)

3 Dry Red Chilli

1 tablespoon Coriander (Dhania) Seeds

1/2 cup Fresh coconut, grated

1 cup Tamarind Water

Seasoning

1/2 teaspoon Sesame (Gingelly) Oil

1/2 teaspoon Mustard seeds (Rai/ Kadugu)

2 sprig Curry leaves, roughly torn

Instructions for Kondakadalai Vazhathandu Puli Thengai Kuzhambu Recipe (Banana Stem Curry with Black Chickpeas Recipe)

We begin making the Kondakadalai Vazhathandu Puli Thengai Kuzhambu Recipe (Banana Stem Curry with Black Chickpeas Recipe) by pressure cooking the Kala channa with some water first in the pressure cooker for 4 whistle. Release the pressure naturally.

Then empty the black chickpea into a bowl, then in the same pressure cooker, add the banana stem with little water, salt and cook it for 1 whistle and rest.

Heat a heavy bottomed pan, add oil and crackle mustard seeds and curry leaves. Then add the ground paste and sauté for few minutes, you can add little water.

Finally add the cooked banana stem and chickpeas, season it well and add some water to make it little gravish.

Serve the Kondakadalai Vazhathandu Puli Thengai Kuzhambu Recipe (Banana Stem Curry with Black Chickpeas Recipe) along with steam rice or Hot Phulka to enjoy your dinner meal.