Chana karakuzhambu

Most of them like this white chickpeas. I have tried chickpeas in many ways like salad, chickpeas pilaf, chana masala. This karakuzhambu tasted so nice, since the chickpeas was cooked with all masalas. This recipe was shared from my sister from a television show. Enjoy with chips or papad with hot steamed rice.

Ingredients:

• Chickpeas/chana - 1/4 cup
• Onion - 1
• Tomato - 1
• Red chilly powder - 1 tsp
• Coriander powder - 2 tsp
• Turmeric powder - 1/4 tsp
• Tamarind - a small lemon sized ball
• Salt - as per taste

To grind:

• Grated coconut - 4 tbsp
• Cashew - 2 
• Poppy seeds - 1 tsp

To temper:

• Oil - 2 tbsp
• Mustard - 1/4 tsp
• Fenugreek seeds - 1/4 tsp
• Toor dal - 1 tsp
• Chana dal - 1 tsp
• Red chilly - 1
• Curry leaves - 5

Method:

Soak chickpeas overnite. Chop the onions and tomatoes finely.  In the blender add coconut, poppy seeds and cashews and grind to a ground paste by adding little water.

Soak the tamarind in water and extract the juice and discard the pulp. Heat a pan, with 2 tbsp of oil and add the ingredients given in 'to temper'. After the dals are turned golden brown add onion and fry till onions are translucent.

Then add the soaked chickpeas. After few minutes add tomatoes, red chilly powder, coriander powder, turmeric powder and salt. Fry till tomatoes turns mushy and add 1/4 cup of water and cover with a lid. Cook till chickpeas are soft.

Transfer the tamarind pulp to chickpeas. Let it boil for few minutes. Add the ground paste and cook for 5 minutes. Adjust the water for consistency.

Serve with hot steamed rice and papad or chips.

Note:

• Add sesame oil for more flavor.
• Chickpeas should be cooked in onion and tomato gravy, so that the chickpeas can absorb all the spices. If in hurry, you can pressure cook and add it.
• Instead of 1 tsp red chilly powder, you can use 1/2 tsp of red chilly powder and 1/2 tsp of sambar powder.