Kadala is the tamil name of chickpeas/Garbonza beans..This is one of delicious gravy which my mom do often as we love this protein packed beans much, this delicious kuzhambu tastes super delicious after a day..i dunno whether u would have heard about this chickpeas kuzhambu, but its quite famous in my native Pondicherry...u can also skip chickpeas and do prepare this kuzhambu with any other beans such as peanuts, red chori, black chickpeas etc..This simple chickpeas gravy goes to
Think Spice-Think Tamarind guest hosted by Pj, event by
Sunita..
1cup Chickpeas(dry)
1no Onion( chopped)
2nos Tomatoes (chopped)
1+1/2cups Tamarind extract
5nos Garlic cloves
1tsp Red chilly powder
1tsp Coriander powder
1/4tsp Mustard seeds
1/4tsp Fenugreek seeds
Curry leaves
Salt
Oil
To Grind
1/4cup Grated coconut
5nos Pearl onions
Soak the chickpeas overnite, pressure cook the chickpeas and keep aside.. Grind both grated coconut and pearl onions as fine paste and keep aside.
Heat enough oil in a pan, add the mustard seeds, curry leaves and fenugreek seeds, let them splutters..add the chopped onion, garlic cloves and chopped tomatoes and cook them until the onions turns transculent...mix the chilly powder, coriander powder and grounded paste to the tamarind extract and pour the tamarind juice to the cooking veggies.
Once they starts boiling add the cooked chick peas to the gravy and cook in simmer..once the oil starts separate from the gravy, put off the stove..
Serve hot with rice and papads!
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