Sundal Kuzhambu has been in my Saturday lunch menu since my school days..... and even now I would never miss a chance of making them in the weekend.... We all used to fast on Saturdays and so this would delight us at its very sight. We used to have the lunch very soon and it would be quite filling until dinner time... So, this gravy always arouses my nostalgic thoughts of my home :-)))) Missing it a lot........... Mom used to say that she learnt this from one of her malayalee friend. This is a unique recipe as I've not tasted it in any other place and even did not come across this in any of the blogs. This is a sure keeper.... Give it a try... it would definitely be a hit at home....
You will need..........
Chickpea - 1 cup (soaked overnight)
Shallot - 20 (or 1 big onion) and 10 (finely chopped)
Cumin seeds - 1 tsp
Whole pepper - 1 tsp
Chilli powder - 1 tsp
Coriander powder - 1 tsp
Turmeric powder - 1/4 tsp
Tamarind - lemon size (soaked in warm water and pulp extracted)
Fenugreek seeds - 1/2 tsp
Curry leaves - 2 sprig
Coconut - 4 tbsp (optional-I have not used... my mom does)
Oil - 2 tsp
- Cook the soaked chickpeas in a pressure cooker upto 4 whistles.
- In a kadai, heat a tsp of oil and add the pepper and cumin seeds followed by the onions. Fry them for 2 mins. If you are using coconut add them and switch off the stove. Let it cool down. Then run them in a mixie to a smooth paste adding water. Set aside.
- In the same pan heat oil and add fenugreek seeds along with curry leaves. When they start to brown add the finely chopped onions. Saute for 2 mins.
- Add in the ground paste and fry for just a min.
- Then add the tamarind pulp, chilli powder, coriander powder, turmeic powder and salt followed by the cooked chickpeas. Add enough water and let it boil until it becomes thick.
- Switch off the stove when it reaches the desired consistency.
Enjoy it with hot rice and pappad!!!!!!!!!!!!!!
- You can even add any vegetable of your choice. But drumsticks and brinjal would be the perfect
- Adding coconut would make it much tastier. But if your health conscious skip it (like me!!). The gravy
would still be yummy.