Kondai Kadalai Kuzhambu is a delicious chickpea curry cooked in Chettinad style. This vegan dish has an immpeccable flavor & is easy to make on a weeknight!
Soak the dry chickpeas in water, overnight or for 8 hours.
Drain and set aside.
To make the Chettinad masala
In a mixer grinder, add freshly grated coconut, dried red chillies, poppy seeds, fennel seeds , peppercorns, and garlic.
Grind it to a smooth paste by adding water if needed. Keep this paste aside for now.
To make in the Instant Pot
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.
Next add the tomato puree or chopped tomatoes along with salt and tamarind paste. Cook till the tomatoes turn soft and pulpy.
Add the ground Chettinad masala to the Pot along with one forth cup of water. Mix and cook for a minute.
Drain the chickpeas and add to the Pot.
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.
Release pressure naturally and then open the lid. Garnsih with chopped cilantro and fried onions. Chettinad Kondai Kadalai Kuzhambu is ready. Serve it with any Indian bread or steamed rice.
Video
Notes
You can use unsweetened desiccated coconut if fresh coconut is not available. Do not overcook the chickpeas, then need to hold their shape.