M3

VEPPAM POO KONDA KADALAI KUZHAMBU / CURRY

Today’s recipe is a age old recipe passed on from generations. This Veppam poo konda Kadalai kuzhambu recipe is a keeper. An interesting recipe to tickle you Palette. There are many such recipes which i am planning to share with my readers. They are quick to make and tastes delicious too. Our grandmothers were amazing cooks. I lost both my Grandmoms many years ago .Some recipes from their kitty makes me nostalgic even today.

This week’s theme was suggested by Renu who blogs at
https://cookwithrenu.com/ . Check out her wonderful blog for many amazing recipes. Our 217th #FoodieMonday #Bloghop theme #KhaaliFridge.Check out the recipes from my fellow bloggers too for some amazing ideas.

Recipe for Veppam Poo Konda Kadalai Kuzhambu:

Ingredients:

  • 500 Gms Chick peas / Konda Kadali — Boiled and cooled without salt
  • 1 Tbsp Veppam Poo / Dried Neem Flowers
  • 3 Tbsp Gingelly Oil
  • 1 Tsp Rasam Powder
  • Hand Full of Curry Leaves
  • Salt to taste
  • 3 Dry red chillies
  • 1.5 Lemon Size Tamrind soaked in 250 ml Water
  • 2 Tsp Palm Jaggery
  • 1/2 Tsp Turmeric

For Masala:

  • 1 Tsp Toor Dal
  • 2 Tsp Black Pepper
  • 1 Tsp Urad Dal
  • 5 Dry Red Chillies
  • 1 Tsp Gingelly Oil

For Tadka / Tempering

  • 1 Tsp Mustard Seeds
  • Few Curry Leaves
  • 1/2 Tsp Asafoetida / Hing
  • 1 Tsp Gingelly Oil

Method:

Soak Chickpeas overnight . Pressure cook upto 4 whistles without salt.

Soak tamrind in water and squeeze the pulp to get tamrind water.

Heat a wide bottom Pan. Add a tsp of oil. Add all the ingredients for the masala and roast for a few seconds untill you get the aroma.Switch off the flame and transfer the ingredients to a plate and allow it to cool. Grind and make a fine paste.

Heat a wide bottom pan. Add oil . Roast the dry neem flowers on low flame. Next add Tamrind water, rasam powder ,few curry leaves, dry red chillies ,Palm jaggery and Turmeric.Allow it to boil. As it starts to simmer add boiled chickpeas and ground paste and mix well.

Add salt as required. Allow it to boil for about 8 minutes and switch off the flame.

Heat a small pan. Add a tsp of oil. Add mustard seeds and asafoetida. As the mustard seeds splutter add some more curry leaves. Switch off the garnish this on the curry.

Serve hot with Rice or Rotis.

Enjoy!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

https://preethicuisine.com/vendhaya-keerai-mor-kozhambu-fenugreek-methi-leaves-yougurt-curry/