Cooking Instructions
HIDE IMAGES
SHOW ALL IMAGES
Step 1
In a mixer grinder, add
Coconuts (40 g)
,
Tomatoes (2)
,
Poppy Seeds (20 g)
,
Fennel Seeds (10 g)
, and
Garlic (6 cloves)
. Grind it to a smooth paste by adding little
Water (to taste)
. Keep this paste aside for now.
Step 2
Heat
Cooking Oil (15 mL)
in a pan and once its hot add whole spices like
Cinnamon Stick (1)
,
Fennel Seeds (6 g)
,
Whole Cloves (4)
, and
Bay Leaves (2)
.
Step 3
Fry for 15 seconds and then add the
Onion (1)
. Saute till they turn translucent and then add
Chettinad Sauce (65 g)
.
Step 4
Fry the sauce for a minute and then add the ground paste. Continue to fry this masala for another 3-4 minutes.
Step 5
Lastly, add the
Chickpeas (600 g)
and
Salt (to taste)
. Add
Water (to taste)
if you need and let it cook for 5 minutes
Step 6
Chettinad Kondai Kadalai Kuzhambu is ready. Garnish with some
Onions (to taste)
and
Fresh Cilantro (to taste)
. Serve it with any Indian bread or steamed rice. It's nourishing and delicious!
