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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.
For 4 servings
Prepare Chickpeas and Tamarind
Roast and Grind the Masala Paste
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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.
This south_indian recipe takes 65 minutes to prepare and yields 4 servings. At 330.41 calories per serving with 11.02g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Prepare the Kuzhambu Base
Simmer and Finish the Kuzhambu
Incorporate vegetables like drumsticks, brinjal (eggplant), or yellow pumpkin. Add them after sautéing the masala paste and cook until tender before adding the chickpeas.
For a richer, creamier gravy, you can add 1/4 cup of thick coconut milk at the very end. Do not boil after adding coconut milk, just heat it through.
This kuzhambu can also be made with other legumes like black-eyed peas (karamani) or kidney beans (rajma).
Black chickpeas are an excellent source of protein, which is crucial for muscle building, tissue repair, and overall body function.
The high fiber content from chickpeas aids in digestion, promotes a healthy gut microbiome, and helps in maintaining stable blood sugar levels.
This dish is low in saturated fat and rich in fiber and potassium, which contribute to maintaining healthy blood pressure and cholesterol levels.
Spices like turmeric, coriander, and cumin are loaded with antioxidants that help combat oxidative stress and reduce inflammation in the body.
One serving of Kadalai Kuzhambu (approximately 1 cup or 450g) contains around 350-400 calories, depending on the amount of oil and coconut used.
Yes, it is a very healthy dish. It's rich in plant-based protein and fiber from chickpeas, and contains beneficial spices with anti-inflammatory properties. It's a wholesome and balanced meal when served with rice.
Absolutely. To save time, you can use one 15-ounce (425g) can of black chickpeas. Drain and rinse them thoroughly before adding them to the gravy in Step 4.
If the kuzhambu is too sour, you can balance it by adding a little more jaggery. If you don't have jaggery, a pinch of sugar will also work. A splash of coconut milk can also help mellow the tanginess.
It is traditionally served with hot steamed rice and a side of appalam (papad) or a simple vegetable stir-fry (poriyal). It also pairs well with idli, dosa, and idiyappam.
Kadalai Kuzhambu stores well in an airtight container in the refrigerator for up to 3-4 days. The flavor often deepens and tastes even better the next day.