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Kadalai Kuzhambu Recipe (With Coconut Milk)Serves 2-3

  1. Soak the chickpeas overnight in 3 cups water. Pressure cook and keep aside. Or, just use canned chickpeas.
  2. Use 1/2 cup warm water and blend the tamarind with your hand to extract the juice. If using paste, dilute it in 1/2 cup water.
  3. Heat a pan and bring the tamarind water to boil. Add turmeric powder, hing, salt and the sambar powder to this. Sim and let it boil for 10 minutes.
  4. Add the cooked chickpeas and boil for another 10 mins.
  5. Remove from fire, add coconut milk and mix well. Adjust salt.
  6. Heat some oil in a small saucepan and temper some mustard seeds. While hot, pour on the above gravy and mix well. You can even use some curry leaves at this stage.