A hearty and tangy South Indian curry made with black chickpeas simmered in a flavorful tamarind and coconut-based gravy. This traditional Tamil dish is perfect with hot steamed rice and a side of appalam.
Prep20 min
Cook45 min
Soak480 min
Servings4
Serving size: 1 cup
371cal
11gprotein
42gcarbs
Ingredients
1 cup Black Chickpeas (Dry, to be soaked overnight)
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.
A simple and healthy South Indian stir-fry where tender green beans are cooked with aromatic spices and finished with fresh grated coconut. This classic side dish comes together in under 30 minutes and pairs perfectly with rice and sambar.
About Kondakadalai Kozhambu, Steamed Basmati Rice and Beans Poriyal
Aromatic, protein-packed chickpea curry with rice and beans – homestyle comfort food!
This chettinad dish is perfect for lunch. With 799.3199999999999 calories and 20.049999999999997g of protein per serving, it's a nutritious choice for your meal plan.
20gfat
0.5 tsp
Turmeric Powder
1.5 tsp Sambar Powder
1 tsp Jaggery (Powdered or grated)
1.5 tsp Salt (Adjust to taste)
4 cup Water (For soaking, cooking, and gravy)
1.5 tbsp Coriander Seeds (For masala paste)
1 tbsp Chana Dal (For masala paste)
4 whole Dried Red Chilies (For masala paste, adjust to spice preference)
0.25 tsp Fenugreek Seeds (For masala paste)
0.5 cup Grated Coconut (Fresh or frozen (thawed), for masala paste)
Instructions
1
Prepare Chickpeas & Tamarind
Wash 1 cup of black chickpeas and soak in ample water for at least 8 hours or overnight.
Drain the soaking water. In a pressure cooker, combine the soaked chickpeas with 2 cups of fresh water and 0.5 tsp of salt. Cook for 4-5 whistles on medium heat until soft but not mushy (approx. 15-20 minutes). Do not discard the cooking water.
While the chickpeas cook, soak 25g of tamarind in 1 cup of warm water for 15-20 minutes. Squeeze the pulp thoroughly, strain the liquid to get the extract, and discard the solids.
2
Roast & Grind Masala Paste
Heat 1 tsp of sesame oil in a small pan over low-medium heat.
Add 1.5 tbsp coriander seeds, 1 tbsp chana dal, 4 dried red chilies, and 0.25 tsp fenugreek seeds. Roast for 2-3 minutes, stirring continuously, until aromatic and the dal turns light golden.
Add 0.5 cup of grated coconut and roast for another 1-2 minutes until fragrant. Be careful not to burn the coconut.
Turn off the heat and allow the mixture to cool completely. Transfer to a blender and grind into a smooth paste, adding 2-3 tbsp of water as needed to facilitate grinding.
3
Prepare the Kozhambu Base
Heat the remaining 3 tbsp of sesame oil in a heavy-bottomed pot or kadai over medium heat.
Add 1 tsp mustard seeds. Once they begin to splutter, add 0.5 tsp urad dal, 1 sprig of curry leaves, and 0.25 tsp asafoetida. Sauté for 30 seconds until the dal is golden.
Add the finely chopped onion and sauté for 4-5 minutes until it becomes soft and translucent.
Add the finely chopped tomato and cook for another 5-6 minutes, until it breaks down and becomes mushy.
4
Simmer the Curry
Reduce the heat to low. Add 0.5 tsp turmeric powder and 1.5 tsp sambar powder. Sauté for 1 minute until fragrant.
Pour in the prepared tamarind extract and the ground masala paste. Add 1 tsp jaggery and the remaining 1 tsp of salt. Mix everything well.
Bring the mixture to a gentle boil and cook for 7-8 minutes, stirring occasionally, until the raw smell of the tamarind disappears and you see oil separating at the edges.
Add the cooked black chickpeas along with their cooking water. Stir well. If the gravy is too thick, add up to 1 cup of additional hot water to reach your desired consistency.
Cover the pot and let the kozhambu simmer on low heat for 10-12 minutes, allowing the flavors to meld together.
5
Serve
Taste and adjust the seasoning if necessary. The gravy should have a perfect balance of tangy, spicy, and slightly sweet flavors.
Turn off the heat. Serve the Kondakadalai Kozhambu hot with steamed rice, idli, or dosa.
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.
500 g Green Beans (Trimmed and finely chopped into ¼-inch pieces)
1 medium Onion (Finely chopped)
0.5 cup Fresh Grated Coconut (Fresh is preferred, but frozen (thawed) works too)
2 tbsp Coconut Oil
1 tsp Mustard Seeds
1 tsp Urad Dal (Split and skinned black gram lentils)
1 tsp Chana Dal (Split Bengal gram)
2 whole Dried Red Chili (Broken into halves)
1 sprig Curry Leaves (About 10-12 leaves)
0.25 tsp Asafoetida (Also known as Hing)
0.25 tsp Turmeric Powder
0.75 tsp Salt (Adjust to taste)
3 tbsp Water (For steaming the beans)
Instructions
1
Prepare the Vegetables
Wash the green beans thoroughly under running water.
Trim the ends and finely chop them into uniform ¼-inch pieces. This ensures they cook quickly and evenly.
Finely chop the onion and set aside.
2
Temper the Spices (Tadka)
Heat coconut oil in a heavy-bottomed pan or kadai over medium heat.
Once the oil is hot, add the mustard seeds and wait for them to splutter completely, which should take about 30-45 seconds.
Lower the heat and add the urad dal and chana dal. Sauté for 1-2 minutes, stirring continuously, until they turn golden brown and become aromatic. Be careful not to burn them.
Add the broken dried red chilies, curry leaves, and a pinch of asafoetida. Sauté for another 30 seconds until the curry leaves are crisp.
3
Sauté and Cook the Beans
Add the finely chopped onion to the pan and sauté for 2-3 minutes until it becomes soft and translucent.
Add the chopped green beans, turmeric powder, and salt. Mix everything thoroughly to coat the beans with the spices.
