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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.
For 4 servings
Prepare Chickpeas & Tamarind
Roast & Grind Masala Paste
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.
This south_indian recipe takes 65 minutes to prepare and yields 4 servings. At 361.62 calories per serving with 10.95g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Prepare the Kozhambu Base
Simmer the Curry
Serve
Enhance the curry by adding vegetables like drumsticks, brinjal (eggplant), or yellow pumpkin. Add them after sautéing the tomatoes and cook until tender before adding the chickpeas.
For a richer, creamier gravy, add 1/4 cup of coconut milk at the very end of the cooking process and simmer for just 2-3 minutes. Do not let it boil vigorously after adding coconut milk.
For a sattvic version, simply omit the onion. The flavor will be slightly different but still delicious, relying more on the ground masala and tempering.
Black chickpeas are a fantastic source of plant-based protein, crucial for muscle repair, and dietary fiber, which aids digestion, promotes satiety, and helps regulate blood sugar levels.
The high fiber content from chickpeas and the properties of spices like asafoetida and tamarind support a healthy digestive system and can prevent constipation.
Spices like turmeric (containing curcumin), coriander, and red chilies are packed with antioxidants that help combat oxidative stress and inflammation in the body.
The fiber in chickpeas helps lower bad cholesterol (LDL) levels. The use of sesame oil, which contains healthy unsaturated fats, further contributes to cardiovascular well-being.
Yes, it's a very healthy dish. Black chickpeas are an excellent source of plant-based protein, dietary fiber, and essential minerals like iron and manganese. The use of traditional spices like turmeric and fenugreek adds anti-inflammatory benefits, making it a well-balanced, nutritious curry.
One serving (approximately 1 cup or 335g) contains around 350-400 calories. The exact count depends on the amount of oil and coconut used. Most calories come from the chickpeas, coconut, and oil.
Absolutely. If you're short on 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. You may need to add more water as you won't have the starchy cooking liquid.
The sourness comes from the tamarind. To balance it, you can add a little more jaggery, about half a teaspoon at a time, until the taste is balanced. A small amount of coconut milk can also help mellow the tanginess.
Kondakadalai Kozhambu stores well in an airtight container in the refrigerator for up to 3 days. In fact, the flavor often improves the next day as the spices meld. Reheat gently on the stovetop or in the microwave.
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