Wednesday, October 12, 2011

Karuppu channa kara kuzhambu/Black chickpeas curry

     Black chickpeas curry is one of my mom's signature dishes. Chickpeas are high in protein and dietary fiber.

Preparation time: 45 minutes
Serves up to 3-4 people


1 cup of black chickpeas/ kaala channa/ karuppu channa 
1 large potato
2-3 medium-sized Indian eggplants/ Brinjals
2 carrots
1 large onion
1 tomato
3 tbsp of grated coconut
pinch of turmeric 
2 tsp of red chilly powder
3 tsp of dhania/ coriander powder
1 cup of tamarind water
1 tbsp of oil
salt as required 


1/2 tsp of mustard seeds
1/2 tsp of cumin seeds
1 sprig of curry leaves
2 red chillies


1.Soak black chickpeas overnight. Pressure cook chickpeas with salt and 3 cups of water.
2..Chop the vegetables in to small squares. Add oil to the pan and add the seasoning. As the mustard crackles add the chopped onions and saute well. 
3.After 2 minutes add the other vegetables (tomato, brinjals, potatoes, carrots)  with a pinch of turmeric and salt required for the vegetables.
4.Add the red chilly powder and coriander powder and saute well. Now add the tamarind water and bring it to boil. Add the coconut and cooked black chickpeas and pressure cook together for 1 whistle.
5.Channa kara kuzhambu is ready and serve with rice/ roti.

1 comment:

  1. One of my Favorites from Mom..Keeping posting Sangi



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