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.