Kadalai Kuzhambu

1. 1

   Prepare Chickpeas and Tamarind

   • Wash and soak the black chickpeas in plenty of water overnight, or for at least 8 hours.
   • Drain the soaking water. In a pressure cooker, combine the chickpeas with 3 cups of fresh water and 0.5 tsp of salt. Cook on medium heat for 5-6 whistles, or until the chickpeas are tender but still hold their shape. Set aside and do not discard the cooking water.
   • While the chickpeas cook, soak the tamarind in 1.5 cups of warm water for about 20 minutes. Squeeze the pulp thoroughly to extract a thick juice. Strain the juice and discard the pulp.
2. 2

   Roast and Grind the Masala Paste

   • Heat 1 tbsp of gingelly oil in a heavy-bottomed pan over medium heat.
   • Add coriander seeds, cumin seeds, fenugreek seeds, and dried red chillies. Roast for 1-2 minutes until they become aromatic and slightly darker.
   • Add the pearl onions and garlic cloves. Sauté for 3-4 minutes until the onions turn soft and translucent.
   • Add the chopped tomato and cook for another 4-5 minutes until it turns soft and mushy.
   • Finally, add the grated coconut and roast for 1-2 minutes until fragrant, being careful not to burn it. Turn off the heat and allow the mixture to cool down completely.
   • Transfer the cooled mixture to a blender. Add about 0.5 cup of water and grind to a very smooth, fine paste.
3. 3

   Prepare the Kuzhambu Base

   • In the same pan, heat the remaining 2 tbsp of gingelly oil over medium heat.
   • Add the mustard seeds and let them splutter completely. Then, add the urad dal and fry until it turns golden brown.
   • Add the curry leaves and asafoetida. Sauté for 30 seconds until the leaves are crisp.
   • Add the ground masala paste to the pan. Sauté for 5-7 minutes on medium-low heat, stirring frequently, until the paste thickens and you see oil separating from the sides.
   • Stir in the turmeric powder and sambar powder. Cook for another minute until the raw smell of the powders disappears.
4. 4

   Simmer and Finish the Kuzhambu

   • Pour the prepared tamarind extract into the pan. Add the remaining 1 tsp of salt and the powdered jaggery. Mix well.
   • Bring the gravy to a boil, then reduce the heat to low and let it simmer for 10-12 minutes. This step is crucial for cooking the tamarind and developing flavor.
   • Add the cooked black chickpeas along with their cooking water to the simmering gravy. Stir everything together.
   • Continue to simmer for another 5-7 minutes, allowing the chickpeas to absorb the flavors of the kuzhambu. The gravy should be thick but pourable.
   • Taste and adjust the salt or jaggery if needed. Garnish with freshly chopped coriander leaves.
   • Let it rest for at least 15 minutes before serving for the flavors to meld.

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