Kadala kulambu Recipe

Cooking Directions

• STEP 1.Soak the black chickpeas overnight and pressure cook until tender.
• STEP 2.In a pan, heat oil and add mustard seeds, cumin seeds, and curry leaves.
• STEP 3.Add chopped onions and sauté until golden brown.
• STEP 4.Add ginger-garlic paste, turmeric powder, red chili powder, and coriander powder. Cook for a minute.
• STEP 5.Add chopped tomatoes and cook until they turn soft and mushy.
• STEP 6.Add the cooked chickpeas along with the water used for cooking.
• STEP 7.Add tamarind pulp, salt, and jaggery. Mix well and simmer for 10-15 minutes.
• STEP 8.In a separate pan, heat coconut oil and fry grated coconut until golden brown.
• STEP 9.Grind the fried coconut into a fine paste and add it to the curry.
• STEP 10.Simmer for another 5 minutes and garnish with fresh coriander leaves.
• STEP 11.Serve hot with steamed rice or dosa.

Cooking Tips

• Soaking the chickpeas overnight helps in reducing the cooking time.
• Adjust the spice levels according to your preference.
• You can add vegetables like drumsticks or brinjal to enhance the flavor.
• For a creamier texture, you can add a tablespoon of coconut milk.

Storage and Serving

• Kadala Kulambu can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the curry before serving and adjust the consistency with water if needed.
• Garnish with fresh coriander leaves and serve hot with rice or dosa.