Did you know that chickpea is probably one of the most diverse pulse in your pantry? And not only in Indian cuisine but across various kitchen around the globe. Eat it as chhole with bhature, hummus with pita, or even ground and made in to flatbreads, and so many more ways. One such brilliant preparation is the Chettinad style Kondai Kadalai Kuzhambu.
Kuzhambu is a spiced broth made with vegetables while kondai kadalai means chickpea. The dish is rich in zesty Chettinad flavors with chickpeas pressure cooked for a tender and palatable dish. Follow this recipe for a delicious Kondai Kadalai Kuzhambu.
Chettinad Style Chickpea Broth
Mildly spiced Chettinad-style broth with white chickpeas and potato.
Heat the oil in a pressure cooker. Add the curry leaves and chopped onions and sauté for few minutes.
Add the crushed ginger and garlic, fry for a minute.
Now add the tomatoes, soaked chickpeas and cubed potatoes along with the turmeric powder, chilly powder, coriander powder and some salt.
Pour about 3 cups of water and close the cooker. Cook for 5 - 6 whistles, about 10 minutes.
Grind the coconut, fennel seeds, cinnamon, cumin seeds, and cloves to a smooth paste with required water. Keep it ready.
After the pressure goes down, open the cooker and turn on the flame.
Add the ground masala to the curry and bring to a boil. Adjust the gravy consistency and salt as per your taste.
Add finely chopped coriander leaves and turn the stove off.
A lot of kondai kadali kuzhambu recipes also use split black gram instead of chickpeas.
You could use more veggies in your broth as per your taste.
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