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Chettinad Style Chickpea Broth
Mildly spiced Chettinad-style broth with white chickpeas and potato.
Servings Prep Time
2 480minutes
Cook Time
25minutes
Servings Prep Time
2 480minutes
Cook Time
25minutes
Ingredients
Instructions
  1. Heat the oil in a pressure cooker. Add the curry leaves and chopped onions and sauté for few minutes.
  2. Add the crushed ginger and garlic, fry for a minute.
  3. Now add the tomatoes, soaked chickpeas and cubed potatoes along with the turmeric powder, chilly powder, coriander powder and some salt.
  4. Pour about 3 cups of water and close the cooker. Cook for 5 – 6 whistles, about 10 minutes.
  5. Grind the coconut, fennel seeds, cinnamon, cumin seeds, and cloves to a smooth paste with required water. Keep it ready.
  6. After the pressure goes down, open the cooker and turn on the flame.
  7. Add the ground masala to the curry and bring to a boil. Adjust the gravy consistency and salt as per your taste.
  8. Add finely chopped coriander leaves and turn the stove off.
  9. Serve.
Recipe Notes

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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