Chickpeas is one of the protein rich legume. We use chickpeas in different forms in our day to day diet. This is a one of the way we can include Chickpeas in our diet. This Kondakadalai Sambar is a very delicious and healthy kuzhambu to mix with hot steaming rice!
Kondakadalai Masala Kuzhambu (Chana Masala Kuzhambu) is a Protein rich kuzhambu made using Chana and other Masalas. We have made Chana Masala as an accompaniment to Roti / Batura, but this recipe is made to consume Chana masala as a Kuzhambu. This goes very well with Rice and Beetroot Stir fry or any other vegetable stir-fry
Why is this Kuzhambu healthy?
Chickpeas are very healthy as they are rich in both soluble and insoluble dietary fibre. They are the good source of protein for vegetarians. Nutritions also say that Regular intake of Chickpeas can lower LDL (bad) and total cholesterol. Due to high fiber content and low GI, chickpeas are excellent for weight loss diets. Salad with chickpeas are tasty and can keep you full longer, controlling the appetite. I have given a healthy kuzhambu with chickpeas which is simple and healthy kuzhambu cooked with other vegetables in pressure cooker.We are not going to add any tamarind and we are substituting with tomatoes. To make chickpeas digestible, we are going to add garlic and ginger.
What is uniqueness in this Kuzhambu?
The main unique feature of this recipe is that we are not going to use tamarind and the tangy flavor comes only from the tomato.
Along with chickpeas, we are enriching this Kuzhambu with vegetables.
Masala is mild and not over dominant like chole masala
Chana Masala Kuzhambu | Kondakadalai Masala Kuzhambu Recipe
Course: Kuzhambu
Cuisine: Indian, South Indian, Tamil Nadu
Equipments Needed
Pressure Cooker
Mixer Grinder
Prep Time: 15 minutesminutes
Cook Time: 30 minutesminutes
Soaking Time: 8 hourshours
Servings: 4people
Calories: 350kcal
Author: Sowmya Venkatachalam
Chickpeas is one of the protein rich legume. We use chickpeas in different forms in our day to day diet. This is a one of the way we can include Chickpeas in our diet. This Kondakadalai Sambar is a very delicious and healthy kuzhambu to mix with hot steaming rice!
Next day, drain water from soaked chickpeas. Take the chickpeas in a vessel. Add fresh water and pressure cook. Allow it for 2-3 whistles. Chickpeas should be cooked but not mushy. Do not strain excess water from the cooked chickpeas
Preparing Grinding Masala
Heat a pan and add oil and add chopped ginger and garlic and saute it for a minute. Then add green chillies, onion along with salt and saute the onions till translucent.
Take the sautéed onions along with other ingredients to the mixer jar along with a tablespoon of par-cooked chickpeas and grind it to a nice paste
Prepare Kuzhambu Masala
Heat oil in a pressure cooker. Add mustard seeds and fennel seeds and allow it to sputter. Also add bayleaf and cinnamon stick and fry for few seconds. Then add shallots and saute onions till translucent
Now, add chopped tomatoes to the pressure cooker. Add turmeric powder, red chili powder, coriander powder, salt and give a good mix. After adding masala add 1/2 cup of water so that the masalas' doesn't get burnt
Now add the chopped veggies to the pressure cooker and give a good mix. Then, add the ground onion-chole paste
Now, add the par-cooked Chickpeas to the pan along with the cooked water. Add more water to adjust the consistency
Close the pressure cooker with lid and whistle. Allow for 3 whistles.
Once the pressure is naturally released, open the lid. Garnish the kuzhambu with coriander leaves.
Delicious Chole Masala Kuzhambu is now ready to serve with hot steaming rice!
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Instructions with Step by Step Pictures:
Wash and Soak the chickpeas in water overnight
PAR-COOKING CHICKPEAS
Next day, drain water from soaked chickpeas. Take the chickpeas in a vessel. Add fresh water and pressure cook. Allow it for 2-3 whistles.
Chickpeas should be cooked but not mushy. Do not strain excess water from the cooked chickpeas
PREPARING GRINDING MASALA
Heat a pan and add oil and add chopped ginger, green chili and garlic and saute it for a minute.
Then add chopped onion along with salt and saute the onions till translucent.
Take the sautéed onions along with other ingredients to the mixer jar along with a tablespoon of par-cooked chickpeas
Grind it to a nice paste
PREPARE KUZHAMBU MASALA
Heat oil in a pressure cooker. Add mustard seeds and fennel seeds and allow it to sputter. Also add bayleaf and cinnamon stick and fry for few seconds.
Then add shallots and saute onions till translucent
Now, add chopped tomatoes to the pressure cooker.
Add turmeric powder, red chili powder, coriander powder, salt and give a good mix. After adding masala add 1/2 cup of water so that the masalas’ doesn’t get burnt
Now add the chopped veggies to the pressure cooker and give a good mix.
Then, add the ground onion-chole paste
Now, add the par-cooked Chickpeas to the pan along with the cooked water. Add more water to adjust the consistency
Close the pressure cooker with lid and whistle. Allow for 3 whistles.
Once the pressure is naturally released, open the lid. Garnish the kuzhambu with coriander leaves.
Delicious Chole Masala Kuzhambu is now ready to serve with hot steaming rice!
Dear subbuji I don't understand why tamarind is bad for health. My mom cooks tamarind gravy dishes everyday. I can ask her to cut down if I know the reason. Thanks arthy
Yes, how removing tamarind can make it a diet recipe. Lots of wrong notions going around about tamarind. Andhra, Tamil Nadu and Karnataka, recipes use them regularly and it is considered to have several medicinal properties too. We have a mild and moderate use with a balanced diet. So, why should we ban tamarind or a regular sambhar? It is a digestive, that is why the rasam is kept in between two courses, isn't it?
Dear subbuji
I don't understand why tamarind is bad for health. My mom cooks tamarind gravy dishes everyday. I can ask her to cut down if I know the reason. Thanks arthy
Yes, how removing tamarind can make it a diet recipe. Lots of wrong notions going around about tamarind. Andhra, Tamil Nadu and Karnataka, recipes use them regularly and it is considered to have several medicinal properties too. We have a mild and moderate use with a balanced diet. So, why should we ban tamarind or a regular sambhar? It is a digestive, that is why the rasam is kept in between two courses, isn't it?