Today I am sharing another yogurt based recipe for the protein rich dishes.My family likes mor kulambhu a lot.So I try varieties of yogurt based curries.
Kadi is a North Indian version of mor kulambhu whereas gram flour and yogurt mixture is used.
Like South Indian version,kadhi has so many versions and popular in many sates.One such version is with kala chann(black chickpeas),quiet popular in Rajasthan.
The recipe sounds so simple but the taste is so amazing with piping hot rice.Tastes better if ghee is used for seasoning but I used the cooking oil.
Basic Information Preparation time 10 minutes
Cooking time 15 minutes
Cooking time 15 minutes
Serves 3(generously)
Ingredients
Ingredient | Quantity |
|---|---|
Black chickpeas/kala channa | 1 cup(soaked) |
Thick Yogurt/thayir | 1-1.25 cups |
Gram flour/kadala maavu | 2 tbs |
Green chilly/pachamilagai | 3-4(slit lenghty) |
Red chilly powder/milagai podi | 1/2 tsp |
Turmeric powder | 1/4 tsp |
Curry leaves | few leaves |
Coriander leaves | as needed |
Oil | 1 tbs |
Salt | 1 tsp |
For the tempering
Ingredient | Quantity |
|---|---|
Mustard seeds | 1/2 tsp |
Cumin seeds/jeeragam | 1/2 tsp |
Red Chilly/varamilagai | 2 (broken) |
Asafotida/perungayam | a pinch |
Method
- Cook the soaked black chickpeas in a pressure cooker for 2-3 whistles along with water and a pinch of salt
- To the yogurt add the gram flour,turmeric powder and a cup of water.Whisk it well and keep it aside.
- Now in a pan heat the oil and crackle the mustard seeds,cumin seeds,add in the asafoetida and red chilly.Toast the curry leaves and the black chickpeas,red chilly powder and salt.Give it a mix.Add in the yogurt mixture and 1/2 cup of water.
- Let it boil for 3-4 minutes in a medium flame.Put off the flame and add in the chopped coriander leaves.
- Serve it with rice.
Enjoy.........................
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