Chickpea Kozhambu and a Concert

Chickpea is something my hubby and daughter loves. When my daughter was small she used to call it Indian balls curry.

When I saw this curry in Nags place Edible Garden I had to make them as it was a realy unusual recipie and looked really delicious and the best part was , it seems so easy to make them. If you want to make this delicious curry , you will find the recipe here

Chickpeas/Kabuli Chana - 1/2 cup
Thick coconut milk - 3/4 cup
Tamarind - one marble sized ball (or 2tbsp if you are using paste)
Sambar powder 2 tbsp
Chillie powder 1tsp
Turmeric powder - a pinch
Hing/Asafoetida/Kayam - 1/2 tsp
Salt - to taste
Oil and mustard seeds - for tempering
onions 1 finley chopped
Few curry leaves.
Soak the chickpeas overnight in 3 cups water. Pressure cook and keep aside.
Use 1/2 cup warm water and blend the tamarind with your hand to extract the juice. If using paste, dilute it in 1/2 cup water.

Heat a pan and bring the tamarind water to boil. Add turmeric powder, hing, salt and the sambar powder to this. Sim and let it boil for 10 minutes.
Add the cooked chickpeas and boil for another 10 mins.
Remove from fire, add coconut milk and mix well. Adjust salt.

Heat some oil in a small saucepan and temper some mustard seeds and then onions and the curryleaves.While hot, pour on the above gravy and mix well.

This is a another chickpea dish I am going to make over and over. As all of us loved it.

I have not made any new recipe with legumes other than this, so I am going to send this to Sra to her wonderful event Legume Love Affair.


Now this weekend my daughter played violin solo in the orchesra ( she does it as a hobby) so here are few pictures from the concert.
Have to admitt with my unprofessional camera the pictures are not food at all.

Performing with the Orchestra

Receiving flowers by the end of concert