It is again a weekend menu.Pulkas with side dishes for lunch has become the best choice.I made two types of curries using single vegetable and a gravy with black chick peas.I made the curries which I posted earlier in my blog.One was "Carrot and fenugreek curry" posted on 4th April 2009,and the other "Pavakai curry" Andhra Style on 5th May 2009.
A gravy with masala is always a preferred side dish for roti/pulkas. When I was at Moscow during 2009, we bought beans (likeLima beans but pink in colour) which were fresh and dry.Soaking was not required but had to preboil it.I made this gravy just following south indian type of karakulumbu or kurma.Since the dish tasted very good thought of making it with Black Chick Peas/Kala Chana.All you require is to soak the peas overnight in water.
The recipe for Kadala kulumbu/Black chick pea gravy is given below:
METHOD
Clean and soak Black chickpeas/Kala chana in water overnight.
Pressure cook adding ginger julienne and salt for 3 whistles (for 20 min).Drain water and preserve. Chop onion and tomatoes.
Soak tamarind in 1/2 cup water, extract and keep aside.
In a pan heat 1 tsp oil and fry the items given under "to fry", remove and keep.
In the same pan heat oil and saute the items given under "to saute" and keep.
In a mixie first powder the fried ingredients and then add sauteed onion,tomato,garlic and coconut and make a fine paste and set aside.
Heat the remaining oil in a sauce pan,add mustard, turmeric powder and curry leaves and fry.
Add the cooked chick peas and saute. Add sambar powder and mix. Add the preserved water, and little salt and bring to boil.
Add the ground paste and mix well. Add the tamarind extract mixed with red chilli powder and bring to boil. ( I boiled tamarind extract with chilli powder separately and kept ready) Adjust consistency and check salt.Remove and serve hot.
A gravy with masala is always a preferred side dish for roti/pulkas. When I was at Moscow during 2009, we bought beans (likeLima beans but pink in colour) which were fresh and dry.Soaking was not required but had to preboil it.I made this gravy just following south indian type of karakulumbu or kurma.Since the dish tasted very good thought of making it with Black Chick Peas/Kala Chana.All you require is to soak the peas overnight in water.
INGREDIENTS
To fry and powder
To saute and grind
To temper
Mustard seeds 1 tsp and few curry leaves.| Black Chickpeas/Kadala | 1 cup |
| Ginger(julienne) | 1 tbls |
| Tamarind | 1 Lime size |
| Red chilli powder | 1/2 tsp |
| Sambar powder | 1 tsp |
| Turmeric powder/Haldi | 1/2 tsp |
| Oil | 3 tblsp |
| Salt | As per taste |
To fry and powder
| Coriander seeds | 3 tblsp |
| Fenugreek/Methi seeds | 1 ½ tsp |
| Red chillies | 8 to 10 |
To saute and grind
| Onion (big size) | 1 |
| Tomatoes (medium) | 3 |
| Garlic | 4 to 6 cloves |
| Coconut (grated) | 3 tblsp |
To temper
Clean and soak Black chickpeas/Kala chana in water overnight.
Pressure cook adding ginger julienne and salt for 3 whistles (for 20 min).Drain water and preserve. Chop onion and tomatoes.
Soak tamarind in 1/2 cup water, extract and keep aside.
In a pan heat 1 tsp oil and fry the items given under "to fry", remove and keep.
In the same pan heat oil and saute the items given under "to saute" and keep.
In a mixie first powder the fried ingredients and then add sauteed onion,tomato,garlic and coconut and make a fine paste and set aside.
Heat the remaining oil in a sauce pan,add mustard, turmeric powder and curry leaves and fry.
Add the cooked chick peas and saute. Add sambar powder and mix. Add the preserved water, and little salt and bring to boil.
Add the ground paste and mix well. Add the tamarind extract mixed with red chilli powder and bring to boil. ( I boiled tamarind extract with chilli powder separately and kept ready) Adjust consistency and check salt.Remove and serve hot.
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