Vegan Chettinad Chickpeas Curry

What is Chettinad Chickpea Curry

It is a delicious South Indian style chickpeas (Kabuli chana or Garbanzo beans) curry that's also known as Kondai Kadalai Kuzhambu. Kondai Kadalai means chickpeas and Kuzhambu means curry in Tamil. There are many sub-cuisines in India and Chettinad is one of them. It's known for its vegetarian and non-vegetarian recipes. Chettinad chicken curry is a popular dish that's served in many Indian restaurants. Kondai Kadalai curry is a vegan version of this curry with you.

If you love chickpeas, then give these unusual chickpea recipes a try - Shahjahani Dal, Tawa Chole and Chickpea Sundal.

The vibrant Chettinad cuisine

Chettinad Cuisine is my favorite for many reasons. The food is vibrant, vivid and vivacious by all means. Its a great blend of well-balanced flavors and is known for its spicy dishes. As per our Indian history books, this cuisine belongs to the Chettiars (also called Nagarathars) who were a small community of traders, merchants and bankers who lived in villages under the Chola kingdom in the South of India.

Chettiars played a key role in South India's spice trade with countries like Burma, Java, Khmer (Cambodia), Ceylon (Sri Lanka) and Mauritius. Which is why one can see how spices play such a key role in this cuisine. The special Chettinad masala consists of whole spices, coconut and garlic. Back then, the masala was hand pounded in stone grinders and the taste of that masala was unbeatable! 

Why make this

• Is vegan, gluten-free, soy-free, and nut-free
• Can be made in the Instant Pot or Stovetop
• A delicious way of cooking chickpeas
• Made with basic ingredients
• This vegan curry can be made in 30 minutes

To prep the chickpeas

1. Soak the dry chickpeas in water, overnight or for 8 hours.
2. Drain and set aside.

To make the Chettinad masala

1. In a mixer grinder, add freshly grated coconut, dried red chillies, poppy seeds, fennel seeds , peppercorns, and garlic.
2. Grind it to a smooth paste by adding water if needed. Keep this paste aside for now.

To make in the Instant Pot

1. Turn on the Instant Pot in sauté mode. Add vegan ghee. Once its hot add whole spices like cinnamon stick, cloves and bay leaf. Fry for 10 seconds. Then add the chopped onions. Saute them till they turn translucent.
2. Next add the tomato puree or chopped tomatoes along with salt and tamarind paste. Cook till the tomatoes turn soft and pulpy.

3. Add the ground Chettinad masala to the Pot along with one forth cup of water. Mix and cook for a minute.
4. Drain the chickpeas and add to the Pot.

5. Add water and give it all a mix. Ensure nothing is sticking at the bottom of the Pot. Turn off the Instant Pot and close with the lid. Pressure cook in manual or pressure mode for 40 minutes.
6. Release pressure naturally and then open the lid. Garnsih with chopped cilantro and fried onions.

To make it on the stovetop

1. Soak the chickpeas overnight. It's important to precook the chickpeas before making the curry. Then drain and cook the chickpeas in a pressure cooker or in an Instant Pot. Keep the cooked chickpeas aside for now.
2. Prepare the Chettinad masala as mentioned in the recipe.
3. Heat vegan ghee in a pan. Once its hot add whole spices like cinnamon stick, cloves and bay leaf. Fry for 30 seconds. Then add the chopped onions. Saute them till they turn translucent.
4. Next add the tomato puree or chopped tomatoes along with salt and tamarind paste. Cook till the tomatoes turn soft and pulpy.
5. Add the ground Chettinad masala to the Pot along with one forth cup of water. Mix and cook for 2 minutes on medium flame.
6. Add the chickpeas to the pan along with a cup of water and salt. You can add more or less water based on the consistency you prefer.
7. Bring it to a boil, once the curry thickens, garnish with chopped cilantro and fried onions. Mix and take it off the flame.

Chettinad Kondai Kadalai Kuzhambu is ready. Garnish with some chopped onions and cilantro. Serve it with any Indian bread or steamed rice. It's nourishing and delicious!

You can also use ready store-bought Chettinad masala (paste or powder form) instead of grinding it at home. Canned tomato puree gives the Chettinad curry the deep red color in comparison to adding freshly chopped tomatoes. But you can use either.

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