Kondakadalai Kuzhambu | White Chickpeas Curry Recipe

Kondakadalai / Chickpeas / Channa is a good source of protein and fiber. Chickpeas, also called garbanzo beans, belong to the legume family. Chickpea’s offer specific health benefits, and consuming them regularly boosts your intake of a few key nutrients.

There are different varieties of kondakadalai / chickpeas. Mostly we use white or brown. In all South Indian houses, mainly in Tamilnadu, this dish is prepared on almost all Saturdays for lunch. This pairs very well with brinjal and sweet pumpkin. Instead of chickpeas, they add mochai/lima beans, karamani/cow peas or black beans. Even in mochai and karamani, we get fresh beans and dry ones. Fresh ones can be directly added, whereas dried one must be soaked overnight before cooking.

Following should be taken care while cooking Kondakadalai / Chickpeas

• Soak chickpeas overnight, in order to cook fast.
• If you forget to soak, dry roast the chickpeas and soak it in hot water for at least 4-5 hours.
• Or else nowadays we get cooked ones in the tin. Wash and rinse it thoroughly before using it.

Today let us see how to make white kondakadalai kuzhambu along with brinjal.

Kondakadalai Kuzhambu | White Chickpeas Curry Recipe

Print Recipe

Delicious Kondakadalai Kuzhambu.

• CourseLunch
• CuisineSouth Indian

Servings	Prep Time
4 people	10 minutes

Cook Time

25 minutes

Servings Prep Time 4 people 10 minutes

Cook Time 25 minutes

Kondakadalai Kuzhambu | White Chickpeas Curry Recipe Print Recipe Delicious Kondakadalai Kuzhambu. CourseLunch CuisineSouth Indian Servings Prep Time 4 people 10 minutes Cook Time 25 minutes Servings Prep Time 4 people 10 minutes Cook Time 25 minutes

Ingredients

• 1 cup White chick peas kondakadalai
• 5 Brinjal
• 1 Onion
• 1 Tomato
• 1/4 tsp Turmeric powder
• 1 tsp Chilli powder
• 2 tsp Coriander powder
• Tamarind gooseberry size
• 1 tbsp Coriander leaves finely chopped
• salt to taste

To grind

• 1/3 cup Coconut scrapped
• 2 flakes Garlic pod

To temper

• 2 tsp oil
• 1 tsp Vadagam thalikkum
• 1 strand Curry leaves

Servings: people

Instructions

1. Soak Chickpeas overnight. Finely chop onion and tomato. Chop brinjal to 4 pieces, place it in water until used for cooking or else it will turn black. Add little hot water to tamarind, extract the juice and set aside.

   
2. Grind coconut and garlic pod to a fine paste using little water and set aside.

   
3. Wash chickpeas thoroughly, place it in a cooker, add little salt and water till it immersed and pressure cook for 5-6 whistles in medium flame. Once pressure releases open the lid. If you press a chickpea it should easily get mashed.

   
4. Now add onion, tomato, brinjal, turmeric powder, chilli powder, coriander powder, tamarind water, salt to taste, required water, mix it thoroughly and pressure cook for 2 more whistles.

   
5. Once done remove the lid, add ground coconut-garlic paste and simmer for 4-5 minutes.

   
6. Add oil in a pan and let it heat, add vadagam, curry leaves let it crackle. Now add this to the cooker and mix it thoroughly. Garnish with coriander leaves.

   

Recipe Notes

• Soak chickpeas overnight, if you forgot, dry roast chickpeas add hot water and soak for at least 4-5 hours.
• Use only little tamarind water as we are adding tomato to balance the taste.
• Usually, you can get vadagam in Indian stores, if you don't find one just add mustard seeds and a pinch of hing instead of vadagam while tempering.
• Using the same recipe you can make mochai kuzhambu, karamani kuzhambu, karuppu beans kuzhambu.
• Along with brinjal, you can add even sweet pumpkin.

Share this Recipe

Delicious Chickpea Curry is ready to relish with rice. It does not need any side dish as it is heavy food. This can be had simply with papad or else can be had with a mild side dish like potato fry or broad beans fry.