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Chickpeas Curry - Sundal Kolambu

englishtamil's picture
Ingredients
  Soaked chick peas 2 Cup (32 tbs)
  Cauliflower 250 Gram, chopped
  Onion 1 Medium (1/2 ground + 1/2 chopped)
  Garlic 4 Clove (20 gm), chopped finely
  Butter 2 Tablespoon
  Green chiles 2 Small, finely chopped
  Oil 2 Teaspoon
  Mustard seeds 1 Teaspoon
  Fresh fennel 1 Teaspoon
  Cumin 1 Teaspoon
  Clove 3 Small
  Cassia 1 Medium
  Ginger garlic paste 1 Teaspoon
  Turmeric powder 1 Teaspoon
  Hing 1 Pinch
  Coriander powder 1 Teaspoon
  Curry powder 1 1⁄2 Teaspoon
  Sambar powder 1 Teaspoon, heaped
  Tomato 1 Large, coarsely ground
  Regular salt 2 Teaspoon (1 teaspoon for boiling the chick pea + 1 teaspoon for cooking the gravy)
  Potato 1 Small, chopped into cubes (Optional)
Directions

GETTING READY
1.Soak white chick peas in enough water overnight.

MAKING
2. Into a round pan transfer the soaked chick peas, add salt and let it boil for 12 minutes.
3. In a hot pan, add butter, oil, mustard seeds, fennel seeds, cumin seeds, cloves, garlic, cinnamon, green chilies, ginger garlic paste and stir well.
4. Add in the ground and sliced onion, turmeric powder, hing, coriander powder, curry powder, sambar powder and mix well until the dry spices are roasted.
5. Add tomato and stir until the tomato is incorporated. (For a thick gravy: add an extra 1/2 onion and 1 tomato. Adjust the spices accordingly).
6. Add in the salt, mix well. Add cauliflower florets and stir for a few mminutes.
7. Add in the chickpeas and 1 cup of the boiled chick pea water.
8. Add potato, stir well, cover and cook it for 15 minutes on a medium high heat.

SERVING
9. Garnish the chickpea curry with chopped cilantro and serve it with white rice, roti or dosa.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Tamil
Course: 
Main Dish
Taste: 
Savory
Method: 
Simmering
Dish: 
Curry
Ingredient: 
Chickpea
Restriction: 
High Fiber, High Protein
Interest: 
Healthy
Cook Time: 
40 Minutes
Servings: 
4

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