Kondai kadalai kulambu (Chick-pea pepper curry) Recipe
.JPG "Kondai kadalai kulambu (Chick-pea pepper curry)")
Summary
Ingredients
| Kondai kadalai | 1 Cup (16 tbs), chick peas soaked overnight | |
| Onion | 2 | |
| Green chili | 1 | |
| Curry leaves | 1 Tablespoon | |
| Tamarind juice | 1⁄4 Cup (4 tbs) | |
| Salt | To Taste | |
| Oil | 1 Cup (16 tbs) | |
| Grated coconut | 1⁄2 Cup (8 tbs) | |
| Pepper | 1 Teaspoon | |
| Cumin seeds | 1 Teaspoon | |
| Red chili powder | 1 Teaspoon | |
| Coriander powder | 2 Teaspoon | |
| Sambar powder | 1 Teaspoon | |
| Turmeric powder | 1⁄2 Teaspoon | |
| Onions | 3 Small | |
| Tomato | 1⁄2 | |
| Tomato | 1⁄2 | |
| Cilantro | 1 Teaspoon | |
| Mustard seeds | 1 Teaspoon | |
| Fenugreek seed | 1 Teaspoon |
Nutrition Facts
Serving size
Calories 1111 Calories from Fat 768
% Daily Value*
Total Fat 87 g134.5%
Saturated Fat 14.6 g72.8%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 227.3 mg9.5%
Total Carbohydrates 72 g24%
Dietary Fiber 20.1 g80.2%
Sugars 20 g
Protein 18 g36.8%
Vitamin A 12.6% Vitamin C 58.5%
Calcium 17.9% Iron 43.5%
*Based on a 2000 Calorie diet
Directions
2. Heat oil in pressure cooker, add the mustard seeds, methi seeds and let them to splutter.
3. Add the onions, green chilly, curry leaves and saute till transparent.
4. Add the tomatoes and cook till mashy.
5. Add the grounded paste, salt,chickpeas and saute for 3mins.
6. Now add the tamarind juice and enough water and adjust taste.
7. Cover and cook for 4 whistles(or as required for cooking).
8. Uncover and stir the curry well and garnish with cilantro.
Tastes excellent with hot rice!
Comments
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