Kadalai Kuzhambu

1. 1
   prep · ~10 min

   Soak the chickpeas and prepare the tamarind.

   1.Rinse the black chickpeas well and soak them in plenty of water overnight.

   2.Soak the tamarind in a little warm water for 10 minutes.

   3.Squeeze and strain the tamarind to make a smooth extract.
2. 2
   pressure cook · ~25 min

   Pressure cook the chickpeas until tender.

   Add the soaked black chickpeas, 3 cups water, and half of the salt to a pressure cooker. Cook until the chickpeas are soft but still hold their shape, about 18 to 20 minutes after full pressure.

   TIPIf the chickpeas are old, they may need a little longer. They should mash easily when pressed.
3. 3
   saute · ~4 min

   Toast the coconut and spices.

   1.Heat 2 tsp oil in a small pan over medium heat.

   2.Add coriander seeds, cumin seeds, black peppercorns, and dried red chili.

   3.Add the grated coconut and cook, stirring often, until lightly golden and fragrant.

   TIPKeep the heat medium and stir often so the coconut browns evenly without burning.
4. 4
   mix · ~3 min

   Grind the masala.

   Cool the toasted mixture slightly, then grind it with a little water to a smooth paste.

5. 5
   temper · ~1 min

   Make the tempering.

   1.Heat sesame oil in a pot over medium heat.

   2.Add mustard seeds and let them splutter.

   3.Add fenugreek seeds and curry leaves and cook for a few seconds.

   TIPDo not let the fenugreek darken too much or the kuzhambu can turn bitter.
6. 6
   saute · ~8 min

   Cook the onion, garlic, and tomato.

   1.Add the chopped onion and cook until soft and lightly golden.

   2.Add the crushed garlic and sauté until fragrant.

   3.Add the chopped tomato, turmeric powder, and red chili powder.

   4.Cook until the tomato turns soft and pulpy.
7. 7
   simmer · ~12 min

   Simmer the kuzhambu.

   1.Add the ground masala paste and cook for 1 minute.

   2.Pour in the tamarind extract and the remaining 1.5 cups water.

   3.Add the cooked chickpeas with their cooking liquid and stir well.

   4.Add the remaining salt and jaggery, then bring to a gentle simmer.

   TIPThe gravy should be pourable but not thin. Add a splash of water only if it thickens too much.
8. 8
   garnish

   Garnish with cilantro.

9. 9
   serve

   Serve hot with rice, idli, or dosa.

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