POTATO &CHICKPEA CURRY KUZHAMBU

One of the super tasty accompaniments to hot steamed rice, Chappathis, Pooris, Parathas, Rotis, Idlis, Dosas and uthappams. Easy to make.

Cooking Time 30 minutes
Yield 4 liberal servings






How to make this yummy Kuzhambu?

Ingredients

Fresh Potatoes 250 gms
Chick Peas 50 gms
Salt 1/2 Tsp
Water 250 ml water

For masala paste, the ingredients,  what we need:

Shallots 20 pcs chopped
Curry Leaves 20-25 pcs
Garlic cloves 6 pcs
Red Chillies  2 pcs
Grated Ginger 1 Tsp
Tomato one 
Shredded Fresh coconut 200 gms
Coriander powder 1 Tbsp
Cumin Powder 1 Tsp
Pepper powder 1 Tsp
Turmeric 1/2 Tp
Red Chilly powder 3/4 Tsp
Fried gram 1 Tbsp
Groundnut Oil 2 tbsp



For Tempering:

Fennel seeds 1 Tsp
Bay leaves 2 pcs
Cloves 4 pcs
Cinnamon 2 inches
Shallots 10 pcs
Grated Ginger 1 Tsp
Curry leaves 15 pcs
Turmeric 1/2 Tsp
Red Chilly powder 3/4 Tsp
Rock Salt 3/4 Tsp
Coriander greens a fistful
Groundnut oil 2 tbsps

Procedure:

Step 1:

Wash the potatoes thoroughly.
Cut them into two each.
Place them on the pressure cooker or pan and add 250 ml water.
Pressure cook up to one whistle. Switch off the heat. Let it releases its pressure f its own.
Take out the potatoes using a needle. 
Let them cool to room temperature.
Peel off the potatoes and chop them into chunks.
Pressure cook the soaked Chickpeas( Soaked for 4 hours)  up to one whistle 
Turn off the heat.

Step 2

Heat the wok with Oil.
Add red chillies 2 pcs  
Shallots, 
Curry leaves
Saute them on medium heat until the shallots turn translucent.
Add Turmeric, Chilly powder (3/4 tsp), Coriander powder, Cumin Seeds powder, Pepper powder.
Grated ginger, Tomato dices 
Saute for a few minutes.
Let them cool down.
Transfer the fried ingredients and fresh shredded coconut.
Add 100 ml water

Grind into a thick paste.

Step 3:

Heat 2 tbsp oil on medium heat.
Add Fennel Seeds to fry. 
Add Cloves, Cinnamon, Bay leaves
Add shallots, curry leaves. 
Saute until the shallots turn translucent.
Add turmeric, red chilly powder.
Reduce the heat to avoid burning of turmeric and chilly powders.
Transfer the potatoes and cooked chickpeas.
Saute them on low heat.
Add Ground masala paste. Add Salt.
Saute them for a few seconds.
Add rinsed masal contents with water to the hot pan.
Allow boiling and bubbling for 5 minutes on medium heat.
Garnish with chopped coriander greens and turn off the heat.
Stir for a few seconds to combine all the ingredients together.

Ready to enjoy.








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