Potato chick pea (konda kadalai) kuzhambu recipe

Let see how to cook authentic Tamil recipe Potato chick pea (konda kadalai) kuzhambu recipe with step by step instructions.

By
Tamil Cuisine  -  VegetarianKuzhambu (entree)
Prep Time:0 minutes | Cooking Time:1 hour
3 stars - based on 9 votes

Ratings: Rate this recipe!
on on on off off 9 - Good!

INGREDIENTS:

  1. Potatoes - 200 grams
  2. Soaked over night chick pea (konda kadalai) - 100 grams
  3. Onion - 1
  4. Tomato - 1
  5. Dry chili - 10
  6. Fennel seed (perunjeeragam) - 2 teaspoon (tsp)
  7. Shredded coconut - 1 cup
  8. Sambar powder - 1 teaspoon (tsp)
  9. Turmeric powder - 1/4 teaspoon (tsp)
  10. Curry leaves - 5 (optional)
  11. Coriander leaves - 5 (optional)
  12. Salt - to taste
  13. Oil - 3 tablespoon (tbsp)

PREPARATION:

  1. Clean and cut the potatoes into a 1 inch cubes.
  2. Cut the onions, tomato into fine pieces.
  3. In a pan dry fry the coconut, 1/3 of the cut onions, dry chili, fennel seed until the coconut turns golden brown. Cool down and grind this into a fine paste by adding water.
  4. In a pan head oil now add the left onions and cook them until it turns golden brown.
  5. Now add turmeric powder, now add ground paste and cook for 2 - 3 minutes.
  6. Now add the chick peas mix well, add 1 cup of water, boil and cook until the chick peas are cooked.
  7. Now add the cut potatoes, tomatoes, sambar powder, salt. Add water if needed and cook for 10 - 15 min.
  8. Now add the curry, coriander leaves. Remove and serve.

NOTES:




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