Ash Gourd Curry with Buttermilk /Mor Kulambu

Ash gourd…sometimes called white gourd/winter melon/Wax melon…
It has a big list of medicinal uses…

Extremely low in calories! Regular intake of ash gourd soup prevents a lot of common health problems cold, cough, ulcer etc..
The seeds boiled in coconut oil prevent scalp dryness and dandruff.
We shall start with a simple and a common curry made with Ash gourd and butter milk.
A friend of mine is really good in making this recipe with fewer ingredients.
She finishes the curry with ginger, garlic, butter milk,salt and seasoning!!!!!!!!!!:)))))))))

Believe me …It tastes perfect…!.I often demand her for this curry…If I try the same way ..then it will enter my list if worst preparations ever..lol:)..
I think she has magic hands or wat..;)
Letz get ready


Take:
• Ash gourd (peel off the outer skin and boil with salt until well cooked) –1 1/2cup
• Curd -1 ½ cups( whisk the curd for few seconds to make butter milk !)
• Curry leaves -1 sprig
• Mustard seeds-1 tsp
• Turmeric powder -1/4 tsp
• Oil
• Salt to taste
To Grind:
• Green Chili -3
• Red chillies 3
• Shredded Coconut -3 tsp
• Coriander Seeds – 1 tbsp
• Toor Dhal – 2 tsp
• Raw Rice – 2 tsp
• Channa Dal -1 tsp
• Cumin Seeds – 1/2 tsp
• Ginger (sliced)-1 tsp


To Do:
1. Grind the above listed ingredients (ref: Ingredients to grind) to a fine paste.
2. Boil the grounded paste in a pan; Add some ½ cup of water (as per the pref), turmeric powder, salt and mix well.
3. Add the boiled ash gourd and its stew; Boil for another 5-10 minutes.
4. Now add the whisked curd/plain yogurt to the curry and boil for another 5 minutes(not more than that as the curd would curdle up and separate out of the curry)
5. Finally the seasoning part: To the heated pan, add oil, mustard seeds, curry leaves and allow it to splutter (you can add some more ginger slices too which would bring out a good aroma and taste to the curry.
Note:
You can add any vegetable of your choice..

Stuffed Brinjal/Egg Plant

I think 90% of us like this spicy stuffed egg plant! Too good to say NO...................... ;))
Take:
Egg plant/Brinjal (Small-medium size)-7
Oil-min 5 tsps
Tamarind juice-3 tsp(optional)
Water -0-50 ml

To Grind and Stuff:
Red chillies 8
Coriander Seeds 2 1/2tsp
Cumin seeds 1 tsp
Shredded Coconut 1 tsp(optional)
Sesame seeds 2-3 tsp
Ground nuts 2 -3 tsp
Garlic 4 cloves
Hing Powder a pinch
Salt to taste
To Do
•Dry roast each of the ingredients (in Grind and stuff list except salt and hing powder ) separately until it turns slightly brown (Sign: Aroma).
•Once all the ingredients are roasted, add hing powder and salt ,put in a blender and grind it to make a fine powder (without water).let the powder cool for some minutes.
•In the mean while, wash the egg plants and make a cross at its broader tip and run the knife till the edge of its thin green shaft.(Do not Cut in to four halves).
•Stuff the powder in to the egg plants.
•Once done, Heat oil in a pan, place the eggplants and toast it.
•Allow it to fry in oil for around 12 minutes in medium flame ; then sprinkle water ,close the pan with its lid and boil again.
•Watch out and twist the mixture when necessary( to avoid burns at the bottom of the pan)
•Let the egg plants boil for 15 minutes till the egg plants become soft and well-cooked.(Sign: Soft outer skin, soggy brinjals, the masala turn slightly brown oozing out some oil on the top of the mixture, well roasted green shaft )
•Pour tamarind juice and cook in medium flame for another 5 minutes
•And now it is all set to serve with Roti/Rice.

Note: The stuffed egg plants can be oven –grilled too.

Egg Curry

There are many ways to cook Egg Curry.
The recipe from me is using Coconut and Tamarind sauce.
• Boiled eggs-6
• Indian Red chillies -4(reduce or add as per ur pref)
• Small onions -1 Cup
• Tomatoes-2 (medium size)
• Garlic pods-3-4
• Ginger-1/4 tsp(well chopped)
• Coriander Seeds -
• Cumin seeds
• Pepper corns
• Turmeric powder
• Garam masala
• Curry leaves –2 Sprig
• Tamarind –lemon size(soak in water and extract the juice)
• Salt to taste
• Mustard seeds
• Oil
• Cilantro to garnish

Letz start:
1) Heat the pan, dry roast the following Ingredients for about 2 minutes
Red chillies, Coriander seeds, Cumin seeds, Pepper corns and keep aside.
2) To the same pan, pour 1 tsp oil and add the following ingredients:
Small Onions, Garlic, Ginger, Turmeric powder, Garam masala, tomatoes and fry for around 5 minutes till tomatoes blends well with the mixture. Allow it to cool.
3) Grind it in to a fine paste (both dry roasted ingredients and tomato mixture.
4) Do the seasoning with oil, mustard seeds and curry leaves.
5) Now add the grounded paste, 1 tsp of salt (or more as per the req) and ½ cup of water and allow the curry to boil for around 15-20 minutes.
6) Cut the boiled eggs or use as a whole and add it to the curry.
7) Be careful while stirring so as not to break the boiled eggs
8) Add tamarind juice and boil for another few minutes till you get a gravy consistency.

9) Finally garnish with cilantro.
N joy!
Best with: Roti and Rice.

Red Kidney Bean Curry/Rajma Curry

From the family of common beans..........

Here is another *****star bean******



Red Kidney Beans -A very good source of cholesterol-lowering fiber than most most other beans.In addition,it prevents blood sugar levels from rising too rapidly after a meal.A fat-free high quality protein provider.A whole source of mineral which is not there in most other vegetables and fruits.

In addition to all,It has it own unique taste which is very well enhanced when it blends with spices....

Letz jump to the curry(Bean soup???:)))) could be !)



Ingredients:

Rajma/Kidney beans-1 cup
Onions (big)-2
Ginger -2 small pieces
Garlic-4 pods
Red chillies-2-3
Coriander seeds 1/2-1tsp
Red chilly powder 1 ½ tsp
Turmeric powder 1 tsp
Garam masala Powder ¼ tsp
Tomatoes -3
Butter 1 tsp
Mustard seeds 1 tsp
Curry leaves 1 sprig
Cinnamon sticks-1(medium size)
Cloves 4
Fennel Seeds ½ tsp
Cardamom pods 2
Salt to taste
Oil – 1 tsp


To Do:
Step 1:Soak Rajma over night /at least 4-5 hours in hot water. Pressures cook it for 3 whistles and keep aside

Step 2: Dry roast ½ tsp fennel seeds, coriander seeds,3 cloves ½ cinnamon, 3 red chilies. Heat the oil in the same pan and do the following:
Add the onions and cook till it becomes transparent.
Now add garlic, ginger and sauté well;
Add red chilly powder, turmeric and garam masala powder and fry for few secs
Allow this mixture to cool for some time and grind to make a fine paste.

Step 3:Boil tomatoes in hot water; peal off the outer skin and cut/smash it.
Step4: Take another deep-bottomed pan/pressure pan, add butter, mustard seeds and curry leaves, 1 clove, 2cardomom seeds and sauté for few seconds.
Step 5:Add the onion-garlic paste, tomatoes and fry it.
Step 6:Add 4-5 tbsp of water and stir it for the mixture to cook well.
Step 7: Add kidney beans and salt and boil in medium flame for about around 20 minutes till all spices and bean blend together.
Step 8:Add cashew powder for a thick consistency (boil for few minutes after adding it)

Step9: Garnish with coriander leaves
Serve with Rice/Roti

Onion-Tomato Thokku

For a hurry-burry side dish……Go for this!
Fewer ingredients......but Yummy!

You need
Onion 1
Garlic pods 2
Tomatoes 3-4
Green chillies 3
Chilli powder 1tsp
Coriander powder (optional) ¼ tsp
Turmeric powder ¼ tsp
Water ½ cup (to sprinkle)
Salt to taste

Seasoning Ingredients:
Mustard seeds 1tsp
Ural Dal 1 tsp
Cumin seeds 1 tsp
Curry leaves 1 sprig
Oil 2 tsp

Start off:
1. Heat oil in a pan, add the seasoning ingredients and allow it for few seconds to splutter.
2. Now add chopped onion , green chillies and garlic fry till onion turns golden brown. Then add all the above mentioned powders and fry it for few seconds.
3. Add tomatoes, sauté it well to mix up with the masala. After adding salt, stir it once and sprinkle water to avoid sticking.
4. Allow it boil for 10 minutes to get a thick consistency.

Best with Chapathi, Roti, Parata

Garlic Curry/Poondu Puli Kulambu

Turkey berries (tamil: Sundakkai) and Garlic with tamarind is the combination used in this curry!


This gravy is one of the specialty cuisines of Tamilnadu…
Exact flavors obtained when grounded in a grinding stone and cooked with gingelly oil.You can also prepare this curry with garlic alone; or can include sun dried vegetables, Okra, Eggplant etc..



About Turkey berries (taste: slightly sour and bitter) belong to eggplant family..Also called WILD egg plants. Common ingredient in thai and Indian cuisinez.


Garlic is renowned for its broad range of culinary, medicinal uses, antibacterial and beneficial circulatory effects. One amongst the most extensively used spice in worldwide cuisinez…


One of the oldest spice…believed to have been harvested in 12 th century!?
Ok!!!!Letz prepare this hot curry!
Ingredients:
Garlic – 1 bulb or 10-12 cloves((as per ur pref)
Turkey Berries 10-15(as per ur pref)
Cumin Seeds 1 tsp
Red chillies 4 -5
Onion - 1
Curry leaves 1 sprig
Tamarind - Lemon size
Hing powder 1/4 tsp
Chilli powder – 1/2 tsp
Coriander powder – 1/2tsp
Turmeric powder - 1/4 tsp
Salt to taste
Gingelly Oil - 2 tbsp
Curry leaves -1 sprig
Mustard seeds - 1/2 tsp
Fenu greek seeds -1/4tsp


Method:
1. Soak tamarind in 2 cups of water and extract the juice.
2. Heat the pan and pour gingelly oil/vegetable oil.
3. Fry the turkey berries for few seconds and keep aside.
4. In the same pan,fry onions, garlic, curry leaves, red chillies, pepper corns, cumin seeds separately and keep it in a different plate.
5. Take 5 cloves of fried garlic, curry leaves, pepper corns, cumin seeds, red chilies, onions and grind it.
6. Start the seasoning process: Pour 1 tsp of oil in to the pan and add mustard seeds, fenugreek seeds, remaining fried garlic, and grounded paste and fry it well.
7. Add coriander powder, chili powder, turmeric powder, turkey berries, salt and sauté till all the ingredients blend well. This might take around 10 minutes.
8. Finally, add the tamarind juice and ¼ cup of water.


9. Let the gravy boil for around 20 minutes until its sufficiently thickened and you can see the oil floating on the edges around the pan.
10. Sprinkle a pinch of jaggery on the top…(quite optional!)
11. Serve hot and spicy with Rice!
Note:slightly fry the garlic ;let the edges alone turn light brown.

Potato peas curry/Aloo mattar

Historic vegetable…….origin from Andes….
Believed to be in existence for the past 7000 yrs….so many varieties and I was really surprised when I read there are around 5000 varieties..



Photo courtesy:oregonstate.edu
Rich in carbohydrates and fiber content.
Reduce the ulcer problems and even blood pressure when taken as per the nutrition value. The starch content in cooked potatoes increases when it‘s cooled…
Much more to share about these POTATOES…will see a lot about in forthcoming additionz..
Here is the recipe for a simple potato curry….a real tummy filler…..

Ingredients
Potatoes (boiled and pealed)
Green peas ½ cup
Onions (chopped) 1 cup( around 2 big onions)-some for grinding
Tomatoes
Cumin seeds1 tsp
Green chilles 3
Garlic (4 cloves, crushed)
Ginger 1 inch (chopped)
Chilly powder 1tsp
Turmeric powder1/4 tsp
Coriander powder 1 tsp
Mango powder ¾ tsp(optional)
Garam masala ½ tsp
Oil
Salt to taste
Coriander leaves to garnish




How to make:
1. Smash half of the boiled potatoes and cut the rest of the potatoes in to cubes.
2. Boil the peas (frozen) for around 3min in oven.
3. Grind garlic, ginger, green chilles, onions (3/4 of a cup) in to fine paste,
4. Heat the pan, to 1 tsp of oil add cumin seeds, mustard seeds let it splutter.
5. now add the onion paste and allow it fry till golden brow
4. Then add chili powder, turmeric powder, coriander powder, mango powder(for the sour taste), garam masala powder,stir it continuously for the masala to blend with the mixture.
5. Add chopped tomatoes and then salt and cook until these tomatoes get mashed well (add few spoons of water if necessary).
6. Now, add the potatoes, peas and mix it well. Sprinkle some water and close the lid of pan, let it boil under a very low flame (for about 10-15 min)
7. Once you see the gravy consistency, you can go ahead and garnish with coriander leaves



Serve with Roti, Naan, Paratha..

Channa /Chole Masala

We made….Black chick pea masala right?!!..
Now itz time for white chick peas…

As you know they have highest % dietary fibers…
Here is the Kabuli channa masala/chickpea/channa/chole masala

What you need?

Chick peas 3 cups (soaked in water 0vernight)
Onions 2(well chopped)
Medium size Tomatoes (ripe) 4
Tomato puree/sauce 2 tsp (for extra sour taste)
Green chilies 4
Ginger–Garlic paste 1 tsp
Coriander powder ½ tsp
Dry mango powder ½ tsp(optional;again this is for spl sourness)
Turmeric powder ¼ tsp
Chili powder ½ tsp
Channa masala powder 2 tsp
Whole gram masala (Fennel ½ tsp seeds, cloves 2, cinnamon stick 1, bay leaf 1)
Cumin seeds ½ tsp
Coriander leaves
Lemon juice 1 tsp
Salt to taste
Oil

How to make!!!!!!!!!!!
*********************************************************************************
Channa/Chole/Chickpea:
Add salt and Pressure cook it and leave for 3 whistles. Allow it to cool.Dont drain it completely as we can use this water when we boil the gravy.
*********************************************************************************
1)Heat deep frying pan, Pour oil add cumin seeds, whole garam masala, ginger –garlic paste fry it .
2)Now add chopped chillies, onions and fry till golden brown.
3)Add all the powders; fry it for a minute till it mixed well with onion paste.
4)Add chopped tomatoes, sauce/puree and mix it well.(allow tomatoes to blend well with the mixture).Add 1 tsp of salt(for this mixture)

5)Now add boiled channa to this mixture. Pour the channa water, the stew (as per ur choice of consistency either watery/thick gravy/slightly dry).

6)Let it boil for around 10 minutes in high flame and around 5 minutes in medium flame.
7)Add 1 tsp of lemon extract, garnish with coriander leaves.....
another topping.......... onions!!!!!!!!!!!(WOW)

Serve with Puri,Chappati,bread…..

Okra &Tamarind / Vendakai Pulikulambu / Bhindi Curry

Key ingredient: Okra
Origin: Africa
So many recipes are made with this in different parts of the world
(Pickles, stew, gravy, deep fry, dry fry, combo with vegetable/meat soups, salads and much more)

A very famous tangy recipe from Indian cuisine is right here 4 u!!
Ingredients:
Okra I cup (I used frozen unsliced okra)
Tamarind lemon size (if u are using extract, then its 1 ½ spoon of it.)
Mustard seeds ½ tsp
Fenugreek seeds ½ tsp
Channa dal ½ tsp
Ground nuts ½ tsp(optional)
Onions ½(vertically sliced)
Red chillies 3
Asafoetida /Hing powder 1 /2 tsp
Cumin seeds ¼ cup
Tomato ½ (well chopped)-optional
Garlic 5 pods (this is one amongst the main ingredients for this dish)
Turmeric powder3/4 tsp
Chilli powder ½ tsp
Rice flour 1 tsp**
Curry leaves 1sprig
Oil
Salt to taste
Coriander leaves

Method:
1) Soak the tamarind in water, extract the juice and keep aside
2) Heat a pan, pour oil, now add mustard seeds, curry leaves, hing powder, cumin seeds,fenugreek seeds,ground nuts,channa dal and fry it well..After 2 min,add onions ,garlic, red chillies, chopped tomatoes. Sauté it well till the onion –tomato mixture is well cooked.
3) Add chili powder, turmeric powder and salt to the mixture. Fry it for around 3 minutes.
4) Pour the tamarind extract and allow it to boil for 10 minutes.


5) Add okra to this, mix it well.(you can also add 3/4 cup water for the unsliced okra to cook well ).
**You can also add 1 tsp of rice flour to get a thick consistency.
6) Let it boil until okra becomes soft and tender (cooked well in tamarind mixture).
Garnish with coriander leaves


Best with Rice
Rich in carbohydrates, vitamin c, proteins.

Matter Panner

Paneer- Very common amongst the Persian and Asian cuisines….A protein rich food!!!!but definitely not a low calorie food in any way .From itz history it is said a “Persian origin food introduced in India”.We make both spicy and sweet dishes with this..
So for the start, a basic paneer recipe & easiest of all….Matter Paneer

Ingredients:
Paneer ½ up
Green peas ¾ cup
Onion ½
Tomatoes 3
Ginger (chopped) 1 tsp
Garlic 1 clove (medium size)
Bay leaf 2
Green chillies 2
Cumin seeds 1 tsp
Coriander powder 1 tsp
Chilli powder 1 tsp
Turmeric powder ¾ tsp
Pepper powder ½ tsp(optional)
Cashew powder 1 tsp
Hing powder ½ tsp
Tomato puree 1tsp
Mustard seeds ½ tsp
Garam masala powder ¾ tsp
plain yogurt/Curd 1/2 cup(measuring bowl)
Oil to fry
Salt to taste

Method
1) Add onion, tomato, garlic, ginger in a blender and grind it(fine paste).
2) Cut the paneer in to cubes.
3) Heat the pan ,pour ½ cup oil and deep fry the paneer (juz fry for less than 2 min.Edges of the paneer alone shd turn slight golden brown)
4) Heat an another heavy bottomed pan, pour 1 tsp of oil add mustard seeds, let it splutter and now hing powder, cumin seeds, green chillies are fry them, then add the grinded paste .sauté it well..
5) Now add turmeric powder, chilli powder, coriander powder, pepper powder, a pinch of garam masala, bay leaves,1 tsp of tomato puree ,salt to taste.let it boil for around 8 to 10 minutes till the mixture leaves oil at the edges of the pan.
6) Add paneer and boiled green peas in to the mixture and boil it for few more minutes.
7) whisk 1/2 cup of curd nicely and then pour in to the curry

8) Finally add cashew powder/corn flour
9) garnish with coriander leaves..
Serve with Roti, chapatti,Naan


Rich in protein ,calcium, VitaminA

Negative factors: highest % of fats, cholesterol and sodium

Mirchi Curry

Ingredients:
Green chillies /bell peppers 1 cup (deseeded)
Mustard seeds 1/2tsp
Fenugreek seeds 1/4tsp
Turmeric powder 1/4tsp
Coriander powder 1/4tsp
Curry leaves
Salt to taste




To Grind:
Peanuts 4 tsp(roasted and outer layer removed)
Sesame seeds 2 tsp(roasted )
Mustard seeds 1 tsp(roasted well)
Red chilli 3
Cumin seeds1/2 tsp
coconut(shredded)-1-2 tsp(optional)
Ginger-garlic paste-1 tsp

Method:

1. Wash the chillies and deseed them. Slightly fry in oil
2. Put all the ingredients in a blender (listed-to Grind)
3. Heat another pan, add the cumin seeds, add( very less as we add some to grind)mustard seeds, fenugreek seeds and curry leaves, add the grinded paste, coriander powder, turmeric powder, ,salt to taste ,1 cup water and allow it to boil Then add the slightly toasted chillies and salt. Let it boil till it comes to a gravy consistency.
4. Better check for the taste and if u need to add something more you can do it now..
5. Dont forget to add 1 tsp jaggery...
6.Thz it!Mirchi curry/Mirchi ka salan is ready to eat with Rice!!!!

Cauliflower Peas Curry

"Cauliflower" - low in fat, high in dietary fiber, water and vitamin C, possessing a very high nutritional density. cauliflower grown in trophical regions was named in 19th century has photochemicals which are beneficial to human health.It shares an excellent combination with potatoes and peas.. heregoes one amongst them......

Ingredients

Cauliflower florets 1 cup

Green peas 1/2 cup

Small Red onions 1/2 cup

Red Chilli 5

Garlic 2 to 3 cloves (chopped)

Ginger paste 1 tsp

Cumin seeds 1 tsp

Coriander seeds 4 tsp

Pepper Corns 2tsp

Tomato 1

Shredded Coconut 1/2 cup

Garam Masala Powder 1/4 tsp(spices and garam masala in lesser quantity will do)

Poppy seeds 1/4 tsp Cloves 2

Cinnamon powder 1/4 tsp

Fennel seeds 1/4 tsp

Turmeric Powder 1/4 tsp

Cashew powder-1 tsp(optional)

Curry leaves 5 -10

Mustard seeds 1 tsp Oil 1-2 tsp

Salt 2 tsp/to taste

Coriander leaves to garnish

Method:

1) Wash and rinse the florets add four cups of water and 3/4 tsp salt .

Boil it for 10-15 min

2) Drain the water out of it and keep it aside. Do the same for green peas.3)Heat the pan add the coriander seeds, cumin seeds, red chillies, chilli powder peppercorns,garam masala powder, poppy seeds, cinnamon powder, transfer the contents to a bowl

4) Now add 1 tsp of oil in the pan fry the small onions, shredded coconut, and turmeric powder until rich brown. Add onion-coconut mixture,1 tomato to the roasted spices in bowl and allow it to cool.

5) Grind the above mixture to a fine paste and liquefy it as per your requirement. Put grinded masala in to pan, add florets and peas, some water if needed, and salt to taste.

6) Let it boil for some 10-15 min in high flame and for some more time in medium flame

7)Add 1 tsp of cashew powder to it (this makes ur curry thick) 8)On the other end for seasoning the curry ,heat the pan -to one tsp of oil, add mustard seeds, remaining chopped garlic, curry leaves.

9) Garnish with coriander leaves and Serve hot.

Best with: puri and any wheat rolls

Additional: we can also add yoghurt (should be even, if not beat it once in blender and add ) to this curry when it 's boiling then add cashew powder at last.

Hope u like it!

Brinjal Curry(Aennai Kathirikaai Kulambu)

Brinjals..
These purple vegetables have a capacity?!
They block the free radicals ion formation in our body and help to control cholesterol!!!!!!!!!(lets note this!!!)

Now we are gonna try out a curry with cholesterol controller!!!?!!Can say so..
Ingredients
Brinjals 7
Garam Masala Powder 1/4 tsp (not more than this!!!)
Turmeric Powder 1/4 tsp
Tamarind Extract (Thick) ¾ cup
Curry leaves 5 -10
Mustard seeds 1 tsp
Coriander leaves to garnish
Hing powder ¼ tsp
Salt to taste
Oil

To Roast and Grind:
Small Red onions 1/2 cup
Red Chilli 5
Garlic cloves 2
Ginger paste 1 tsp
Cumin seeds 1 tsp
Coriander seeds 4 tsp
Sesame seeds 2 tsp
Peanuts (Roasted) 3 tsp
Pepper Corns 2tsp
Tomato 1
Shredded Coconut ¾ cup
Method
1) Heat the pan add the peanuts (after u roast it would be better if you remove it's skin), sesame seeds, coriander seeds, cumin seeds, red chilies, chili powder(optional) peppercorns,garam masala powder, roast it and transfer it to the blender.

2) In the same add 1 tsp of oil in the pan fry the small onions, shredded coconut, and turmeric powder until rich brown. Add onion-coconut mixture, 1 tomato ,ginger garlic paste to the roasted spices in blender and grind to get a very fine paste adding ½ a cup of water.

3) Now coming to the Brinjals cut them in to four (not completely cut!!!! Make sure the slices don't fall out & get separated)

4) Heat the pressure pan, pour oil, toast the brinjals (it ll turn slightly dark) now, you can add the grinded masala in to pan ,add 1 cup water and salt to taste. Close the lid of the pressure pan. Leave it for 1 whistle, open then lid and boil it for few minutes in medium flame.



5) Now add the tamarind extract to the curry.
6))Season it with mustard seeds, curry leaves and hing powder
7) Garnish with coriander leaves and Serve hot.
Best with Rice!!!!
N JOY!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

Spicy Kadala Curry(Black Chickpea)

I do remember the days ..... i stood beside my mom waiting to see the big chick peas overflowing when soaked in water for the whole night .First thing that comes to my mind is to some how grab them and smash ! I love to do it...It goes good with idly....In addition to this ,Chickpeas are a helpful source of zinc ,protein.They are also very high in dietary fiber and hence a healthy source of carbohydrates for persons with insulin sensitivity or diabetes.

Chickpeas are low in fat(Wow..!)...How can we miss it...?

Here goes the recipe ...

Ingredients

Kadalai 2 cups(soaked in water for 10-12 hours)
Small Red onions 1 cup

Red Chilli 5-6
Garlic 2 to 3 cloves (chopped)

Cumin seeds 1 tsp

Coriander seeds 2 tsp

Pepper Corns 2tsp

Tomato 1

Shredded Coconut 1/2 cup
Garam Masala Powder 1/4 tsp(a bit lesser will do)
(Poppy seeds,cloves,cinnamon,fennel,fenugreek,black cardamom pods)
Turmeric Powder 1/4 tsp

Curry leaves 5 -10

Mustard seeds 1 tsp

Oil 1-2 tsp
Salt 2 tsp/To taste



Method:
1)Wash and rinse the chick peas add four cups of water and 3/4 tsp salt ,pressure cook it for four to five whistles(should be soft enough by now).Drain the water out of it and keep it aside.

2)Heat the pan add the coriander seeds, cumin seeds, red chillies,peppercorns,garam masala powder,a part of chopped garlic for a minute or two and put them in a bowl.

3)Now add 1 tsp of oil in the pan fry the small onions,shredded coconut ,turmeric powder until rich brown .

4)Add onion-coconut mixture,1 tomato(cut in to slices) to the roasted spices in bowl and allow it to cool.

5)Grind the above mixture to a fine paste and liquefy it as per your requirement.

6)Add the grinded paste to the Black chick pea and add some water if needed,and salt to taste.

7)Let it boil for some 10-15 min in high flame and for sometime in medium flame.

8)On the other end for seasoning the curry ,heat the pan -to one tsp of oil,add mustard seeds,remaining chopped garlic,curry leaves.

9)Serve hot.

Best with:Iddiyappam,idly,dosa,apam,puri

Better with:Rice,Upma