Black Chickpeas Masala Kuzhambu | கொண்டக்கடலை மசாலா குழம்பு, a protein rich mix for hot steaming rice. Cooked chickpeas added to Onion-Toamto-tamarind based spicy gravy makes this kuzhambu very interesting and yummy.
Chickpeas and beans are the 2 pulses that are high in protein and low in carbs. Their nutty taste and grainy texture pairs well with several other foods and ingredients. As a rich source of vitamins, minerals and fiber, chickpeas may offer a variety of health benefits, such as improving digestion, aiding weight management and reducing the risk of several diseases. Additionally, chickpeas are high in protein and make an excellent replacement for meat in vegetarian and vegan diets.
We can make wonderful different recipes with chickpeas like ChickPeas Salad, Chickpeas Sundal, Kala Chana Pulao, Chickpeas Dosa, Chickpeas Coriander Soup, Falafel etc
Chole Masala, Chole Chaat are so popular in Northern India. Cooked Chickpeas not only adds nutty flavor to any recipe but also helps as a binding agent. For cutlet or any dumpling we make, we can either use potato or cheese or cooked and mushy chickpeas as binding ingredient.
Try this easy and healthy Black Chickpeas Masala Kuzhambu | கொண்டக்கடலை மசாலா குழம்பு and i'm sure your family will appreciate you.
Other Kuzhambu varieties you can try:
- Poondu Milagu Kuzhambu
- Pakoda Kuzhambu
- Ennai Kathirikkai Kuzhambu
- Sukku Milagu Thipili Kuzhambu
- Paruppu Urundai Kuzhambu
Recipe Card:
Black Chickpeas Masala Kuzhambu | கொண்டக்கடலை மசாலா குழம்பு
Ingredients
- 1 Lemon Size Tamarind
- ⅓ Cup Black Chickpeas We can use white also
- ½ teaspoon Turmeric Powder
- Salt As Needed
- 1 Onion Finely Chopped
- ½ Tomato Chopped
For Grinding
- 1 tablespoon Coriander Seeds
- 1 tablespoon Split Bengal Gram (Channa Dal / Kadalaparuppu)
- 4 Red Chili
- ¼ teaspoon Fenugreek Seeds
- 1 teaspoon Peppercorns
- ½ teaspoon Cumin Seeds
- 10 Shallots / Baby Onions
- 1 Tomato Chopped
- 2 tablespoon Sesame Oil
For Tempering
- 3 tablespoon Sesame Oil
- 1 teaspoon Mustard Seeds
- 2 Red Chili
- Few Curry Leaves
Instructions
Soaking Chickpeas
- Clean Chickpeas and soak overnight. Atleast we need 8-12 hours of soaking. But if we forget to soak, we can add boiling water and soak chickpeas for 4 hours
- After 12 hours, drain water, add salt and fresh water and pressure cook chickpeas for 4-5 whistles. The cooked chickpeas should be soft and mushy
Soaking Tamarind
- Soak tamarind in warm water for 10mins and extract the juice and set it aside
Preparing Grinding Ingredients
- Heat 2 tablespoon Sesame oil. Throw in coriander seeds, chana dal, peppercorns, red chili, fenugreek and cumin seeds and fry til the dal turns golden brown. Take the fried ingredients to mixer jar
- In the same pan add the shallots and fry till translucent. Then add chopped tomato and sauté till tomatoes are soft. Take these also in mixer jar
Grinding Process
- Grind the fried ingredients to a smooth paste. Set this paste aside
Tempering Process
- Heat oil in a pan. Add mustard seeds and allow it to sputter. Then add broken red chili and curry leaves and sauté for few seconds
- Now add finely chopped onions and sauté onions till translucent. Add tomato and sauté till tomatoes are mushy
- Next add tamarind extract to the pan along with salt and turmeric powder
- Allow the tamarind to boil for 5 mins to get rid off raw smell.
- Then add the ground spice paste to the tamarind paste and mix well. Boil the mixture for 5 mins
- Finally add cooked chickpeas and keep in flame for another 5 mins and then switch off the flame.
- Serve the healthy and delicious Black Chickpeas Masala Kuzhambu with hot steaming rice and enjoy!
Video
Notes
- We can use white chickpeas instead of black chickpeas
- We can add ginger and garlic with other grinding ingredients
- We can make it even more richer by adding coriander and mint leaves too
Nutritional Info
Method with Step by Step Pictures
SOAKING CHICKPEAS
-
Clean Chickpeas and soak overnight. Atleast we need 8-12 hours of soaking. But if we forget to soak, we can add boiling water and soak chickpeas for 4 hours
-
After 12 hours, drain water, add salt and fresh water and pressure cook chickpeas for 4-5 whistles. The cooked chickpeas should be soft and mushy
SOAKING TAMARIND
-
Soak tamarind in warm water for 10mins and extract the juice and set it aside
PREPARING GRINDING INGREDIENTS
-
Heat 2 tablespoon Sesame oil. Throw in coriander seeds, chana dal, peppercorns, red chili, fenugreek and cumin seeds and fry til the dal turns golden brown. Take the fried ingredients to mixer jar
-
In the same pan add the shallots and fry till translucent. Then add chopped tomato and sauté till tomatoes are soft. Take these also in mixer jar
GRINDING PROCESS
-
Grind the fried ingredients to a smooth paste. Set this paste aside
TEMPERING PROCESS
-
Heat oil in a pan. Add mustard seeds and allow it to sputter. Then add broken red chili and curry leaves and sauté for few seconds
-
Now add finely chopped onions and sauté onions till translucent. Add tomato and sauté till tomatoes are mushy
-
Next add tamarind extract to the pan along with salt and turmeric powder. Allow the tamarind to boil for 5 mins to get rid off raw smell.
- Then add the ground spice paste to the tamarind paste and mix well. Boil the mixture for 5 mins
-
Finally add cooked chickpeas and keep in flame for another 5 mins and then switch off the flame.
-
Serve the healthy and delicious Black Chickpeas Masala Kuzhambu with hot steaming rice and enjoy!
