My DH's favorite recipe, I need to cook some extra rice than usual when I prepare this Chickpeas/Sundal Kuzhambu and that is what finally a wife is looking for. agree?
One important thing we need to keep in mind is, this recipe cannot be prepared instantly. Chickpeas/Sundal should be soaked atleast 6 - 8 hours before, so we need to decide one day before. It suits well with Steamed Rice, Chapati, Dosa & Idli.
Ingredients:
Method:
1) Soak chickpeas in a bowl full of water overnight ( or 6 - 8 hours) . Water level should be more than chickpeas because chickpeas absorbs water and the size of it would be increased.
2) Heat oil in a pan, add red chilli then add Onion - once it becomes translucent , add chopped tomato and saute them.
3) Then add turmeric, coriander, garam masala and saute them well. Keep it aside till it cools.
4) After that add the mixture in a food processor, also add 1/2 cup of soaked chickpeas to the mixture. Grind them well.
5) In a pressure cooker add oil, once it becomes hot add the masala paste and let it cook for 2 - 3 minutes so that the masala will be cooked well and the oil oozes out.
6) Now add the chickpeas to the cooked mixture and add 1 cup of water to it and pressure cook the mixture.
7) Switch off the stove after 5 - 6 whistles. Once the pressure comes down. Open the cooker lid and add tamarind paste/sauce(Soak tamarind in water for 10 to 15 minutes and crush the soaked tamarind with your hand and transfer the paste to another bowl) and mix them well and cook the dish for another 2 -3 minutes.
8) Transfer kuzhambu to a serving bowl.
9) Heat oil in a another pan, add mustard wait till it splutters then add curry leaves and onion. Saute them for a minute. then pour this into the serving bowl.
10) Chickpeas Kuzhambu is now ready to serve .
Find recipes for,
Carrot Beans Poriyal
Paruppu Vadai
Semiya Payasam
One important thing we need to keep in mind is, this recipe cannot be prepared instantly. Chickpeas/Sundal should be soaked atleast 6 - 8 hours before, so we need to decide one day before. It suits well with Steamed Rice, Chapati, Dosa & Idli.
Ingredients:
| Chickpeas/Sundal | 2 Cups |
| Onion/Shallots | 1 Cup (Chopped) |
| Tomato | 1 Cup (Chopped) |
| Tamarind | Small lemon-sized |
| Red Chillis | 2- 3 (As per taste) |
| Curry leaves | 7 - 8 Nos |
| Turmeric Powder | 1 tsp |
| Chilli Powder | As per taste |
| Coriander Powder | 2 tblsp |
| Garam Masala | 1 tblsp |
| Salt | As per taste |
| Oil | 3 - 4 tblsp |
Method:
1) Soak chickpeas in a bowl full of water overnight ( or 6 - 8 hours) . Water level should be more than chickpeas because chickpeas absorbs water and the size of it would be increased.
2) Heat oil in a pan, add red chilli then add Onion - once it becomes translucent , add chopped tomato and saute them.
3) Then add turmeric, coriander, garam masala and saute them well. Keep it aside till it cools.
4) After that add the mixture in a food processor, also add 1/2 cup of soaked chickpeas to the mixture. Grind them well.
5) In a pressure cooker add oil, once it becomes hot add the masala paste and let it cook for 2 - 3 minutes so that the masala will be cooked well and the oil oozes out.
6) Now add the chickpeas to the cooked mixture and add 1 cup of water to it and pressure cook the mixture.
7) Switch off the stove after 5 - 6 whistles. Once the pressure comes down. Open the cooker lid and add tamarind paste/sauce(Soak tamarind in water for 10 to 15 minutes and crush the soaked tamarind with your hand and transfer the paste to another bowl) and mix them well and cook the dish for another 2 -3 minutes.
8) Transfer kuzhambu to a serving bowl.
9) Heat oil in a another pan, add mustard wait till it splutters then add curry leaves and onion. Saute them for a minute. then pour this into the serving bowl.
10) Chickpeas Kuzhambu is now ready to serve .
Find recipes for,
Carrot Beans Poriyal
Paruppu Vadai
Semiya Payasam
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