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South Indian Chickpeas Curry | Chettinad Kondai Kadalai Kuzhambu in a kadai with a bunch of cilantro on the side
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Chettinad Kondai Kadalai Kuzhambu

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!
Course Main Course, Side Dish
Cuisine Asian, chettinad, Indian
Prep Time 20 minutes
Cook Time 15 minutes
Servings 4 people

Ingredients

  • 3 cups cooked chickpeas

For the masala

  • 1/2 cup freshly grated coconut
  • 2 tbsp poppy seeds
  • 6-7 cloves garlic
  • 2 tomatoes
  • 2 tbsp fennel seeds
  • water as required

To make the curry

Instructions

  • You can use canned chickpeas for this recipe. But I prefer using the dry ones. Soak them overnight and then pressure cook them in fresh water along with a pinch of turmeric and salt. You can even cook them in an Instant Pot. Basically, we need cooked chickpeas for this recipe.
  • Then we need to prepare the masala. In a mixer grinder, add freshly grated coconut, roughly chopped tomatoes, poppy seeds, fennel seeds and garlic. Grind it to a smooth paste by adding little water. Keep this paste aside for now.
  • Heat oil in a pan and once its hot add whole spices like cinnamon stick, fennel seeds, cloves and bay leaf.
  • Fry for 15 seconds and then add the chopped onions. Saute till they turn translucent and then add Chettinad paste/sauce.
  • Fry the sauce for a minute and then add the ground paste. Continue to fry this masala for another 3-4 minutes.
  • Lastly add the cooked chickpeas and salt. Add water if you need and let it cook for 5 minutes. 
  • 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!

Notes

You can use unsweetened desiccated coconut if fresh coconut is not available. 
Do not overcook the chickpeas, then need to hold their shape.