Friday, 23 May 2014

Sennakizhangu Kondakadalai Kuzhambu/Yam & Chickpeas Gravy

Tangy gravies are often prepared in my kitchen, i dont forget to prepare those fingerlicking tamarind based gravies atleast twice a week for our lunch. Today this wonderful looking kuzhambu comes from one my recent cookbook i bought during my stay in India. Actually i dont want to buy this cook book intially coz most of gravies in this cookbook are often cooked at home but somehow am tempted while going through the book as some of the gravies are different from wat we usually make at home. Since the price wasnt that much expensive i picked immediately from a book stall situated near to Pondicherry police station in Nehru street.




Trust me,this lipsmacking gravy goes awesome with rice and papads, this gravy tastes simply awesome even after a day. If you dont like yam aka sennakizhangu, you can replace the yam pieces with potato chunks. Am sure you can also try this same gravy with other beans like blackeyed peas,red chori beans in case if you dont have chickpeas at home.This post goes  for the CC Challenge of the month.

1cup Chickpeas(soaked & pressure cooked)
1cup Yam/Sennakizhangu/Elephant yam (cubed & cooked)
1no Onion( chopped)
2nos Tomatoes (chopped)
1+1/2cups Tamarind extract
5nos Garlic cloves
1tsp Red chilly powder
1/4tsp Mustard seeds
1/4tsp Fenugreek seeds
Curry leaves
Salt
Oil

To Grind:
1/4cup Grated coconut
1tsp Peppercorns
1tsp Toor dal
1tsp Cumin seeds
2tbsp Coriander seeds
5nos Pearl onions

Heat some oil, roast the toor dal, coriander seeds and pearl onions one by one until they gets well roasted.

Grind both grated coconut,peppercorns,toor dal,cumin seeds and pearl onions as fine paste and keep aside.

Heat enough oil in a pan, add the mustard seeds, curry leaves and fenugreek seeds, let them splutters.

Add the chopped onion, garlic cloves and chopped tomatoes and cook them until the onions turns transculent.


Add the yam pieces, cook for few minutes.

Mix the chilly powder and grounded paste to the tamarind extract.

Pour the tamarind juice to the cooking veggies.

Add the cooked chick peas to the gravy, let it cook in simmer.

Once the oil starts separate from the gravy, put off the stove.

Serve hot with rice, papads.

12 comments:

JASPINDER KAUR said...

fantastic... looks really delicious...

Shobha said...

I am really missing yam here.. we don't get it in Brazil.. yummy curry.

Nayna Kanabar said...

This looks so lovely, yam and chickpeas great combination.Inviting you to link this recipe to Lets cook with pulses at simplyfood.

Nadji K. said...

Ça semble tellement bon.
Des photos très gourmandes. BRAVO!!!!!

Veena Theagarajan said...

unique combo.. looks good

Usha said...

Gravy does look delicious and am glad you decided to buy that cookbook. Yam and chickpeas is an interesting combination.

FlavorsAnd ColorsByAparna said...

delicious dish!

Arthy shama said...

That is an lovely, lip-smachking kuzhambu. Parcel me some :P

Denny said...

Looks yummy, we only great frozen yam here in the US - it is one of my favorite vegetables.

Pavani N said...

That is such a delicious curry -- love that masala paste. Also chickpeas and yam sound like a yummy combination. Will have to try this dish.

Chef Mireille said...

woah - that's a lot of tamarind - can imagine how amazingly tangy this gravy was

Srivalli said...

Priya, the kuzhambu looks so inviting..though I don't cook yam, with chickpea the dish is so tempting..very nicely presented...