Presenting to you ,yet another treasure from my grandmom's kitchen. I have already explained in my earlier posts as to what is Vethakuzhambu / Vethakolambu .. this is another variation to the same recipe.
This recipe makes use of boiled chick peas / kabuli channa / kondakadalai in the gravy . Days when we are out of veggies in our pantry or there is no proper vegetable to cook up a meal, these kind off recipes come really handy and useful.
withiut further ado,I present my granny's treasure to you all .
The blog already has other variants of vethakuzhambu , whose links are mentioned below.
Appalam Vethakuzhambu (Papads in tamarind gravy)
Milagu Kuzhambu (Pepper based tamarind gravy)
Verkadalai VethaKuzhambu (Peanut based tamarind gravy)
Preparation Time : 10 mins
Cooking Time : 20-25 mins
Serves : 3-4
Complexity : Medium
Ingredients
100ml thick tamarind pulp
100 ml water
2-3 tablespoons sambar powder (click here for recipe)
2 tablespoon gingelly oil / til oil / nallennai
25-50gms boiled chickpeas / kondakadalai/kabuli channa
freshly chopped corriander leaves
freshly chopped curry leaves
1 tsp mustard seeds
pinch of asafoetida
1/2 tsp turmeric
salt to taste
1 tsp jaggery powder
Method
This recipe makes use of boiled chick peas / kabuli channa / kondakadalai in the gravy . Days when we are out of veggies in our pantry or there is no proper vegetable to cook up a meal, these kind off recipes come really handy and useful.
withiut further ado,I present my granny's treasure to you all .
The blog already has other variants of vethakuzhambu , whose links are mentioned below.
Appalam Vethakuzhambu (Papads in tamarind gravy)
Milagu Kuzhambu (Pepper based tamarind gravy)
Verkadalai VethaKuzhambu (Peanut based tamarind gravy)
Preparation Time : 10 mins
Cooking Time : 20-25 mins
Serves : 3-4
Complexity : Medium
Ingredients
100ml thick tamarind pulp
100 ml water
2-3 tablespoons sambar powder (click here for recipe)
2 tablespoon gingelly oil / til oil / nallennai
25-50gms boiled chickpeas / kondakadalai/kabuli channa
freshly chopped corriander leaves
freshly chopped curry leaves
1 tsp mustard seeds
pinch of asafoetida
1/2 tsp turmeric
salt to taste
1 tsp jaggery powder
Method
- Heat the oil in a kadai and splutter the mustard seeds, followed by the boiled chick peas and toss them well.
- Add the curry leaves, corriander leaves,asafoetida,haldi and sambar powder and fry them until you get a nice flavor of the spices. Do it on low flame taking care not to burn the masalas.
- Pour the tamarind pulp,water,salt and jaggery and boil the concoction until it starts to thicken and the oil starts separating. you can adjust the water content through the boiling process in case you feel it is too tangy.Likewise salt and spice can also be adjusted as per your taste requirements.
- Serve it with piping hot steamed rice with some ghee . Thogayal and any coconut based curry are an excellent accompaniment for this rice.
- I personally like it with Inji karvepillai thuvayal and Thenga arachavitta curry.
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