My 26th recipe, “Kondai Kadalai Kuzhambu (Chickpea Gravy)”, very simple and easy South Indian gravy to prepare. I try to cook dishes from various cuisines, however, rice and South Indian gravy is always a staple for lunch at my home. This kondai kadai kuzhambu is one of those gravies which I make often for lunch, almost once every week. Since this is a favorite of both myself and RK, I posted the recipe at the very beginning of starting this blog. Precisely the very first month. Such is my fondness for it. Since I believe that my photography has improved a bit from then, thought of retaking the pics when I made kondai kadalai kuzhambu again this week and reposting this recipe with new pics.
Among all South Indian gravies I make, this one is pretty simple and straight forward. But simple doesn’t mean that you are compromising on taste, since this one is super yummy. My dad says that Kondai Kadalai is extremely healthy and adding it to your diet atleast once a week helps you maintain your skin health and keeps it shiny and young. Though I am not so much of a health freak, but thought this info also will be useful to share. I have personally benefited due to the same 🙂 Average human needs a minimum of 50 grams of protein a day to stay healthy. If you are a vegetarian, then you are even more lost for options. This Kondai Kadalai Kuzhambu is rich in protein and will pack you with as much as you need for a day. Eat this kuzhambu and keep yourself healthy ?
Kondai Kadalai Kuzhambu
- Kondai kadalai/Chick pea -1 Cup
- Onion -1 MediumTomato -1 Medium
- Brinjal -4 Small
- Sambar powder -¾ Tbsp (red chilli powder 1/4 Tbsp + coriander powder 1/2 Tbsp)
- Turmeric -¼ tsp
- Asafoetida -¼ tsp
- Salt -1 tsp(As per taste)
- Coriander leaves -For garnishing
- Oil -1 tsp
- Mustard -1/4 tsp
- Broken Urad dal -½ tsp
- Jeera -¼ tsp
- Garlic -5 cloves Crushed
- Curry leaves -1 sprig
- Soak the chickpea overnight and pressure cook it by adding 1 Cup of water along with salt and asafoetida for three whistles.
- Add 2 cups of water in a vessel and bring to boil. To that add all the cut veggies followed by sambar powder, turmeric and salt mix thoroughly. Bring it to a boil and then set the flame to low.
- Once the brinjal is ¾ done, add the cooked sundal to the gravy (along with water used in cooking kadalai). Let it simmer till all the veggies gets fully done and raw smell of powders is gone. Turn off the flame.
- Now comes the tempering part. Heat a pan with oil; add the ingredients under “To Temper” one by one in the given order (Add Urad dal after the mustard splutters). Make sure to fry the garlic till the color changes to golden brown. Turn off the flame and add the tempering to the prepared gravy and mix thoroughly and garnish with coriander leaves.
- Serve hot along with rice.
- - You can add drumstick along with brinjal, which will enhance the taste and flavor of the kuzhambu twice higher. I dint get fresh drumstick here.
- - Brinjal will get cooked faster than drumstick. So add the brinjal once after the drumstick gets cooked for few minutes. This will avoid brinjal getting mashed by the time kuzhambu gets ready.