Yesterday was Saraswathi Pooja and traditionally as an offering, we make the karuppu kadalai sundal. I had so much left over from that sundal yesterday that I had to make something to use it up. I have never made this dish before. Will I make it again? Yes yes yes…It was absolutely a transformation and we loved it with the roti’s.
This dish would be a very good combination not only with chapatti, but also with rice, puttu, Idiayappam or dosai. I went with the coconut based (Chettinadu style) recipe with this since I was using up the left over sundal that already had coconut in it. I played a little bit with the recipe I am familiar with (Pungent feijoda) that is made with Rajma.
Preparation time – 20 mins plus overnight to soak the kadalai
Cooking time – 40 mins
Difficulty level – medium
Ingredients – serve 6
- Black chick peas/karuppu kadalai – 1 cup (soaked overnight)
- Onion – 1 large (sliced thin)
- Tomatoes – 2 (chopped)
- Potato – 1
- Turmeric powder – ½ tsp
- Oil – 1 tbsp
- Salt – to taste
- Cilantro – few
For the masala –
- Coriander seeds – 2 tbsp
- Red chilies – 3
- Saunf/fennel seeds – 1 tsp
- Cinnamon – 1 stick
- Cloves – 4
- Cardamom – 2
- Onion – 1 (chopped)
- Ginger – ½ inch piece
- Garlic – 2 pieces
- Coconut – ¼ cup (grated)
- Oil – 1 tsp
- Soak the black chickpeas overnight and then pressure cook it with enough water and salt for up to 2 whistles. Once cooked, drain it out and keep it aside.
- In the meantime, fry all the ingredients mentioned in the Masala ingredients in about a tsp of oil. Let it cool down a bit and then grind it into a smooth paste adding about ½ a cup of water.
- In a cooker, add about a tbsp of oil and fry the sliced onions until translucent.
- Now add the tomatoes, turmeric powder and salt. Be careful when adding the salt, because the chickpeas are already cooked with salt. So add just enough salt for the gravy.
- Once the tomatoes are mushy and cooked, add the potatoes and the ground paste and fry for couple of minutes.
- Now add the cooked chickpeas and add about a cup of water with it. Cook it for up to 3 more whistles. Once the steam releases, open the cooker and garnish with cilantro.
- Serve hot with rotis, rice or idiayappam.
Sending this recipe to