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A tangy and spicy South Indian curry made with black chickpeas simmered in a tamarind and coconut-based gravy. This traditional Tamil dish is packed with flavor and pairs perfectly with hot steamed rice.
For 4 servings
Prepare the Chickpeas
Prepare Tamarind and Coconut Paste
Make the Kuzhambu Base (Tadka)
A tangy and spicy South Indian curry made with black chickpeas simmered in a tamarind and coconut-based gravy. This traditional Tamil dish is packed with flavor and pairs perfectly with hot steamed rice.
This south_indian recipe takes 55 minutes to prepare and yields 4 servings. At 306.84 calories per serving with 10.87g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Combine and Simmer
Rest and Serve
Incorporate vegetables like drumsticks, brinjal (eggplant), or yellow pumpkin along with the onions and tomatoes for added nutrition and texture.
This recipe works well with white chickpeas (kabuli chana) or black-eyed peas (karamani) as a substitute for black chickpeas.
For a lighter, more tangy version (similar to Vathal Kuzhambu), you can omit the coconut paste. You may need to increase the sambar powder slightly to thicken the gravy.
For a richer, creamier texture, add a tablespoon of poppy seeds (khus khus) while grinding the coconut paste.
Black chickpeas are a fantastic source of protein, which is essential for muscle repair, growth, and overall body function. A protein-rich meal also promotes satiety, helping you feel full for longer.
The high fiber content from chickpeas aids in digestion, prevents constipation, and helps maintain a healthy gut microbiome. Fiber also plays a crucial role in regulating blood sugar levels and lowering cholesterol.
This dish is packed with essential minerals like iron, which is vital for preventing anemia, and magnesium, which supports bone health and nerve function. Tamarind also contributes to the mineral content.
One serving of Kondakadalai Kuzhambu (approximately 365g) contains around 350-400 calories, depending on the amount of oil and coconut used. It's a balanced meal component rich in protein, fiber, and complex carbohydrates.
Yes, it is very healthy. Black chickpeas are an excellent source of plant-based protein, dietary fiber, iron, and magnesium. The use of traditional spices like turmeric and asafoetida also offers various health benefits, including anti-inflammatory and digestive properties.
Absolutely. To save time, you can use one 15-ounce (425g) can of black or regular chickpeas. Drain and rinse them well before adding them to the gravy in Step 4. You won't need to pressure cook them.
If the kuzhambu is too tangy from the tamarind, you can balance it by adding a little more jaggery or a pinch of sugar. You can also add a bit more of the coconut paste or a splash of coconut milk to mellow out the sourness.
Kondakadalai Kuzhambu can be stored in an airtight container in the refrigerator for up to 3-4 days. The flavors often improve overnight. Reheat it gently on the stovetop before serving.
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