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Chana Masala Kuzhambu | Kondakadalai Masala Kuzhambu Recipe
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4 from 3 votes

Chana Masala Kuzhambu | Kondakadalai Masala Kuzhambu Recipe

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!
Prep Time15 minutes
Cook Time30 minutes
Soaking Time8 hours
Course: Kuzhambu
Cuisine: Indian, South Indian, Tamil Nadu
Servings: 4 people
Calories: 350kcal
Author: Sowmya Venkatachalam

Equipment

  • Pressure Cooker
  • Mixer Grinder

Ingredients

  • ½ Cup Chickpeas (Kondakadalai) 1 Cup - 250ml
  • ½ Cup Shallots / Baby Onions Peeled
  • 3 Tomato Roughly Chopped
  • 1 Drumstick Chopped into 3" pieces
  • 1 Carrot Chopped
  • 1 tsp Red Chili Powder
  • 1 tbsp Coriander Powder
  • ¼ tsp Turmeric Powder
  • 1 tbsp Coriander Leaves For Garnishing
  • 1 tsp Salt

For Grinding

  • 1 Onion Finely Chopped
  • 2 Green Chili Chopped
  • 1 inch Ginger Chopped
  • 1 tbsp Oil

For Tempering

  • 2 tsp Oil
  • 1 tsp Mustard Seeds
  • 1 tsp Fennel Seeds
  • 1 inch Cinnamon Stick
  • 1 Bay

Instructions

  • 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 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!

Notes

I make sure to include this nutritious legume atleast 2-3 days in a week. We can soak the dry chickpeas, cook and make Sundal, Chole Salad, chole masala, Kondakadalai dosa, Chickpeas Soup, Kadala Curry, Kala chana Pulao and many more yummy recipes. This masala Kuzhambu is one way to include this nutritious legume in our diet.

Nutrition

Serving: 0.5Cup | Calories: 350kcal | Carbohydrates: 55g | Protein: 16g | Fat: 8g