Black Chick Peas curry & Puli Kuzhambu

Hi Guys, One last posting before I go to India. Black chick peas is the main ingredient here. You must have seen this in many blogs. So, here is my version too. Here I have made two curries using black chick peas. One is coconut based and the other is puli kuzhambu. In the coconut gravy I usually add brinjals, but I did not have any on that day. So , if you are trying it add brinjals to it. Ok, Here is the recipe.

Ingredients:

Black Channa- 1 1/2 cups (soaked, pressure cooked with salt and some turmeric)

mustard seeds- 1/2 tsp

urad dal- 1/2 tsp

onion- 1 (chopped)

brinjals- 4 (slit into 4)

turmeric- 1/2 tsp

curry leaves- little

tomato- 1(chopped)

red chillies- 3

corriander seeds- 1 tbsp

cumin- 1 tsp

coconut- 1/2 cup(shredded)

water- 2 cups(as needed)

Procedure:

Heat oil in kadai and fry mustard seeds and urad dal. Then fry onion,brinjal ,turmeric and curry leaves. Now add tomatoes and fry till soft. Grind coconut with chillies, corriander seeds and cumin until smooth. Add this to the tomato and mix well. Now add water and bring to a nice boil. Check for salt and seasonings.Finally add boiled chick peas and bring to another boil. Serve with hot plain rice.

Now comes the other gravy:

Puli kuzhambu which is made with potatoes. This is little hot and sour gravy which is served with plain rice.

Ingredients:

Black Chick Peas- 1 cup(cooked)

onion- 1/2 (sliced)

garlic- 5 pods

potato- 2 (cubed)

tomato- 1 (chopped)

curry leaves- few

tamarind- 2 tsp

sambar powder- 2 tsp

chilli powder- 1/4 tsp

jaggery- small marble size

vadagam- 1 tsp

Procedure:

Heat oil in kadai and fry onions, garlic, curry leaves,potatoes and turmeric powder. Next add tomatoes and cook till soft. Then add tamarind paste, sambar powder and chilli powder. Add 1 1/2 cups water, jaggery and bring to a nice boil. Then add boiled channa and bring to another boil. Finally fry vadagam and add to the gravy.

Bye Guys!!! See you after 2 weeks. I will Miss you all very very much.