Milagu kuzhambu (Black Pepper Stew)

  My mom shared this recipe as a good remedy for cold. This kuzhambu (stew) would be authentic without shallots. It definitely gives additional taste with them(shallots).

Ingredients:

12 shallots*
10 cloves of garlic
 Sesame oil
1/4 tsp of mustard
1 sprig of curry leaves
lime sized tamarind  
1/2 tbsp of urad dhal flour 
salt as required

Grinding: 

2 tsp of black pepper
2 dry red chilly
1/2 tbsp of urad dhal
1 tsp of ajwain
big pinch of asafoetida




Preparation:

1.Dry roast and grind the ingredients mentioned in grinding in to a coarse powder.
2.Add oil to the kadai, add mustard, asafoetida and curry leaves. 
3.As the mustard sputters, add shallots and garlic to the kadai. Saute till they turn golden brown.
4. Add the coarse powder and a cup of water and thick tamarind water.
5.As they start to thicken, add the urad dhal flour and mix well. It becomes a thick kuzhambu. Try with rice, papad and ghee.

*shallots are optional. I have added to give additional taste.
    

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

Ingredients:

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 

Seasoning:

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


Preparation:

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.

Black chickpeas curry/ Kaala channa masala

  Goda masala is a  traditional marathi spice that my friend Ashwini shared with me. This is usually available in desi stores and the ingredients are dry coconut, coriander seeds, cumin, sesame,  star anise, cloves, pepper, cinnamon and cardamom.  In this recipe I have used this spice and was pleasantly surprised by the results.

 Ingredients:

1 cup of black chickpeas 
1 large onion
1 cup of crushed tomatoes can
2  green  chillies
1/2 tsp of red chilly powder
1 tbsp of goda (kaala) powder
1 tsp of cumin powder 
1 inch of ginger
2 cloves of garlic
1 tbsp of chopped coriander leaves
salt as required

Seasoning:




3 cloves
1 cinnamon stick 
1 tsp of cumin seeds


Preparation:

1.Soak chickpeas overnight and pressure cook with 2 cups of water and salt till 90% done.
2.Heat butter in the pan and add the seasoning. As the nice aroma comes add the chopped onions, garlic ,green chillies and chopped ginger and saute well till the raw smell disappears. 
3.Now add the crushed tomatoes. Saute well till the oil separates, then add the spices(goda powder, red chilly powder, cumin powder and salt). Cook for 2 minutes. Add the cooked chickpeas and close the lid.
4.Pressure cook for 1 whistle so the spices permeate in to the chickpeas.Then add  coriander leaves and bring it to boil. Serve with rice, roti/ bhatura.