Friday, September 28, 2012

CHICKPEA / CHANA / KONDAI KADALAI KUZHAMBU

Serving size - 2 or 3

Preparation time - 10 minutes

Cooking time - 30 minutes


 

 Chana is very important in our indian cuisine. It is also good for health. It contains high proteins. Good for kids as well as adults. This is a perfect recipe for both. Enjoy this with white rice or even with idly or dosa.

Ingredients




Steamed chana - 1 cup
Onions - 1/4 (finely chopped)
Tomato - 1/2 (sliced)
Potato - 1/2 (sliced)
Drumstick - 1
Garlic - 2 (sliced)
Curry leaves - 5 or 6 leaves
Green chilly - 1
Sambar powder - 1 tsp (optional)
Brown sugar/Jaggery - 1 tsp
Water - 2 cups
Hing powder - 1/4 tsp
Mustard seeds - 1/2 tsp
Cilantro - few (garnishing) 
Oil - 4 tsp
Salt - as required

To grind and make paste

Coconut - 1/4 cup
Red chillies - 3 or 4
Cumin seeds - 1/4 tsp

Method







  1. Grind coconut, red chillies and cumin seeds with little water to a fine paste.
  2. Heat oil in a pan, add mustard seeds and curry leaves. Once the mustard seeds splutters, fry green chillies and hing powder for few seconds.
  3. Add onions and fry until it turns transparent. Add garlic and tomatoes, fry for few seconds. Add potatoes and drumsticks, fry for a minute.
  4. Add salt, water and sambar powder. Allow it to boil until the vegetables are cooked.
  5. Add coconut paste and mix thoroughly. Add chana, allow it to boil for 10 minutes. Switch off the stove. Garnish it with cilantro.
  6. Chana kuzhambu is ready. Don't forget to read "note".
Note:

If you use this kuzhambu after half an hour to 1 hour of cooking, it will give more taste. Because, in this time chana will absorb the kuzhambu inside.

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