Kondai Kadalai Kuzhambu (South Indian Chickpea Curry)
Kondai Kadalai Kuzhambu is a delicious chickpea curry cooked in Chettinad style. This vegan dish has an immpeccable flavor & is easy to make on a weeknight!
Total Time
35min
5.0
1 Rating
Author: Cookilicious
Servings:
4
Ingredients
•
3
cups
Cooked
Chickpeas
or Canned Chickpeas
Masala
•
1/2
cup
Freshly Grated
Coconuts
•
2
Tbsp
Poppy Seeds
•
6
cloves
Garlic
•
2
Tomatoes
•
2
Tbsp
Fennel Seeds
•
to taste
Water
Curry
•
1
Tbsp
Cooking Oil
•
1
Tbsp
Fennel Seeds
•
1
Cinnamon Stick
•
2
Bay Leaves
•
4
Whole Cloves
•
1
Onion
, chopped
•
4
Tbsp
Chettinad Sauce
•
to taste
Salt
•
to taste
Onions
, chopped
•
to taste
Fresh Cilantro
Cooking Instructions
1.
In a mixer grinder, add Coconuts (1/2 cup), Tomatoes (2), Poppy Seeds (2 Tbsp), Fennel Seeds (2 Tbsp), and Garlic (6 cloves). Grind it to a smooth paste by adding little Water (to taste). Keep this paste aside for now.
2.
Heat Cooking Oil (1 Tbsp) in a pan and once its hot add whole spices like Cinnamon Stick (1), Fennel Seeds (1 Tbsp), Whole Cloves (4), and Bay Leaves (2).
3.
Fry for 15 seconds and then add the Onion (1). Saute till they turn translucent and then add Chettinad Sauce (4 Tbsp).
4.
Fry the sauce for a minute and then add the ground paste. Continue to fry this masala for another 3-4 minutes.
5.
Lastly, add the Chickpeas (3 cups) and Salt (to taste). Add Water (to taste) if you need and let it cook for 5 minutes
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!
Author's Notes
You can use unsweetened desiccated coconut if fresh coconut is not available.
Do not overcook the chickpeas, they need to hold their shape.
Nutrition Per Serving
CALORIES
301
FAT
12.7 g
PROTEIN
11.2 g
CARBS
39.4 g
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