A hearty and tangy South Indian curry featuring black chickpeas simmered in a flavorful tamarind and coconut-based gravy. This traditional Tamil Nadu dish is a perfect accompaniment to steamed rice.
Prep20 min
Cook45 min
Soak480 min
Servings4
Serving size: 1 cup
330cal
11gprotein
40gcarbs
Ingredients
1 cup Black Chickpeas (Dry, to be soaked overnight)
20 g Tamarind (Seedless, about a small lemon-sized ball)
3 tbsp Gingelly Oil (Also known as toasted sesame oil)
12 pcs Pearl Onions (Peeled)
6 pcs Garlic Cloves (Peeled)
1 pcs Tomato (Medium-sized, roughly chopped)
0.25 cup Grated Coconut (Fresh or frozen (thawed))
Perfectly fluffy, long-grained basmati rice with a delicate aroma. This simple, foolproof recipe gives you separate, non-sticky grains every time, making it the perfect base for any curry or dal.
Crispy, spicy, and tangy taro root slices roasted to perfection. This popular South Indian side dish, also known as Seppankizhangu Varuval, is the perfect accompaniment for sambar, rasam, or curd rice.
About Kadalai Kuzhambu, Steamed Basmati Rice and Seppankizhangu Roast
Protein-packed Kadalai Kuzhambu with crispy Seppankizhangu roast and rice. A hearty, energy-giving lunch!
This chettinad dish is perfect for lunch. With 909.24 calories and 19.28g of protein per serving, it's a nutritious choice for your meal plan.
16gfat
0.25 tsp Fenugreek Seeds
4 pcs Dried Red Chillies (Adjust to your spice preference)
1 tsp Mustard Seeds
1 tsp Urad Dal
1 sprig Curry Leaves
0.25 tsp Asafoetida (Also known as Hing)
0.5 tsp Turmeric Powder
2 tsp Sambar Powder
1 tsp Jaggery (Powdered or grated)
1.5 tsp Salt (Adjust to taste)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
5 cup Water (As needed for cooking, soaking, and grinding)
Instructions
1
Prepare Chickpeas and Tamarind
Wash and soak the black chickpeas in plenty of water overnight, or for at least 8 hours.
Drain the soaking water. In a pressure cooker, combine the chickpeas with 3 cups of fresh water and 0.5 tsp of salt. Cook on medium heat for 5-6 whistles, or until the chickpeas are tender but still hold their shape. Set aside and do not discard the cooking water.
While the chickpeas cook, soak the tamarind in 1.5 cups of warm water for about 20 minutes. Squeeze the pulp thoroughly to extract a thick juice. Strain the juice and discard the pulp.
2
Roast and Grind the Masala Paste
Heat 1 tbsp of gingelly oil in a heavy-bottomed pan over medium heat.
Add coriander seeds, cumin seeds, fenugreek seeds, and dried red chillies. Roast for 1-2 minutes until they become aromatic and slightly darker.
Add the pearl onions and garlic cloves. Sauté for 3-4 minutes until the onions turn soft and translucent.
Add the chopped tomato and cook for another 4-5 minutes until it turns soft and mushy.
Finally, add the grated coconut and roast for 1-2 minutes until fragrant, being careful not to burn it. Turn off the heat and allow the mixture to cool down completely.
Transfer the cooled mixture to a blender. Add about 0.5 cup of water and grind to a very smooth, fine paste.
3
Prepare the Kuzhambu Base
In the same pan, heat the remaining 2 tbsp of gingelly oil over medium heat.
Add the mustard seeds and let them splutter completely. Then, add the urad dal and fry until it turns golden brown.
Add the curry leaves and asafoetida. Sauté for 30 seconds until the leaves are crisp.
Add the ground masala paste to the pan. Sauté for 5-7 minutes on medium-low heat, stirring frequently, until the paste thickens and you see oil separating from the sides.
Stir in the turmeric powder and sambar powder. Cook for another minute until the raw smell of the powders disappears.
4
Simmer and Finish the Kuzhambu
Pour the prepared tamarind extract into the pan. Add the remaining 1 tsp of salt and the powdered jaggery. Mix well.
Bring the gravy to a boil, then reduce the heat to low and let it simmer for 10-12 minutes. This step is crucial for cooking the tamarind and developing flavor.
Add the cooked black chickpeas along with their cooking water to the simmering gravy. Stir everything together.
Continue to simmer for another 5-7 minutes, allowing the chickpeas to absorb the flavors of the kuzhambu. The gravy should be thick but pourable.
Taste and adjust the salt or jaggery if needed. Garnish with freshly chopped coriander leaves.
Let it rest for at least 15 minutes before serving for the flavors to meld.
Servings
4
Serving size: 1 cup
262cal
5gprotein
55gcarbs
1gfat
Ingredients
1.5 cup Basmati Rice (Use good quality, aged basmati rice for best results)
2.25 cup Water (For the absorption cooking method)
0.75 tsp Salt (Adjust to taste)
1 tsp Ghee (Optional, for flavor and to prevent sticking)
Instructions
1
Rinse and Soak the Rice (35 minutes)
Place the basmati rice in a large bowl. Add cold water and gently swirl the rice with your fingers. Drain the cloudy water. Repeat this process 3-4 times until the water runs mostly clear. This removes excess starch and prevents stickiness.
Cover the rinsed rice with fresh water and let it soak for 30 minutes. Soaking allows the grains to absorb water, ensuring they cook evenly and elongate beautifully.
After 30 minutes, drain the rice completely using a fine-mesh sieve and set aside.
2
Cook the Rice (15 minutes)
In a medium, heavy-bottomed saucepan with a tight-fitting lid, combine the drained rice, 2.25 cups of fresh water, salt, and ghee (if using).
Bring the mixture to a rolling boil over medium-high heat, uncovered.
As soon as it boils, give it one gentle stir, then immediately reduce the heat to the lowest possible setting. Cover the saucepan tightly with the lid.
Let the rice simmer for 12-15 minutes, or until all the water has been absorbed. Do not lift the lid during this time to prevent steam from escaping.
3
Rest and Fluff (10 minutes)
Turn off the heat but leave the saucepan on the stove, still covered. Let the rice rest and steam for 10 minutes. This step is crucial for finishing the cooking process and achieving a perfect texture.
After resting, remove the lid. Use a fork to gently fluff the rice, separating the long, delicate grains.
Serve hot as a perfect accompaniment to curries, dals, or grilled dishes.
