Chettinad Kondai Kadalai Kuzhambu

For the masala

• 1/2 cup coconut, freshly grated
• 2 tablespoons poppy seeds
• 6-7 garlic cloves
• TWO TOMATOES
• 2 tablespoons fennel seeds
• water as needed

To make the curry

• 1 tablespoon cooking oil
• 1 tablespoon fennel seeds
• 1 sprig cinnamon
• two bay leaves
• 4 to 5 cloves
• a single onion
• 4 tbsp Chettinad paste/sauce
• season with salt as needed
• garnished with chopped onions and cilantro

Instructions

1. This dish can be made with canned chickpeas. However, I prefer to use dry ones. Soak them overnight, then pressure cook them with a pinch of turmeric and salt in fresh water. They can even be made in an Instant Pot. For this recipe, we’ll need cooked chickpeas.
2. The masala must next be prepared. Add freshly grated coconut, roughly diced tomatoes, poppy seeds, fennel seeds, and garlic to a mixer grinder. Using a little water, grind it into a smooth paste. Set aside this paste for the time being.
3. Heat the oil in a skillet and add entire spices like cinnamon stick, fennel seeds, cloves, and bay leaf once it’s heated.
4. After 15 seconds, add the chopped onions and continue to fry for another 15 seconds. Saute until they become transparent, then add the Chettinad paste/sauce.
5. After a minute, add the ground paste to the sauce. Continue to cook this masala for 3-4 minutes more.
6. Finally, add the cooked chickpeas and salt to taste. Cook for 5 minutes, adding water as needed.
7. Chettinad Kondai Kadalai Kuzhambu is now available. Garnish with chopped onions and cilantro if desired. Serve with your choice of Indian bread or steamed rice. It’s both healthful and delectable!

Notes

• If fresh coconut is not available, you can substitute unsweetened desiccated coconut.
• Do not overcook the chickpeas; they must retain their form.