Sprouted Kondakadalai PuliKuzhambu (Sprouted brown chickpeas in tamarind-coconut gravy)

Category:  Kuzhambu Varieties
Preparation Time: 5 mins + time for sprouting
Cooking Time: 20-30 mins 
Servings: 4 servings

Sprouted Kondakadalai Pulikuzhambu

Brown Chickpeas / Kala Channa / Kondakadalai is loaded with nutrients and its very important to add these cute little beans in our regular diet. These protein and fibre rich beans are so beneficial for growing children.

In my blog I have many recipes using Channa and you can find it here: Channa Recipes. I have already posted sprouted channa kuzhambu here: Sprouted channa kuzhambu; but this is an easy pulikuzhambu version.

Sprouting these Chickpeas / Channa increases their nutrient value and these sprouted chickpeas can be used to make sundal, gravies, hummus, added to kootu or making south indian kuzhambu varieties. We can also add them in salads but for easy digestion and for kids, I prefer cooking them.

Since I dont have coconut pieces I had added coconut paste in this kuzhambu, but adding bite sized fresh coconut pieces gives a nice crunch to this:)

Ingredients:

• Sprouted Brown Chickpeas/ Kondakadalai - 1 & 1/2 cup, 
• Tamarind - Lemon sized (Use as needed)
• Sambar Powder - 1-2 Tbsp (Adjust as per spice level)
• Turmeric Powder- 1/2 tsp
• Sesame Oil - 2 Tbsp
• Mustard seeds - 1/2 tsp
• Urad Dhal- 1/2 tsp
• Curry leaves -few
• Asafoetida - a pinch
• Small Onions - 15-20 nos, halved or 1 big onion chopped
• Garlic - 8-10 cloves, chopped
• Tomato - 1, finely chopped
• Coconut - 1/2 cup grated 
• Salt - as required

Variation:

• Instead of coconut paste, we can add chopped fresh coconut pieces 

Parangikkai Pulikuzhambu (Butternut Squash in Tamarind-Coconut Gravy)

Category:  Kuzhambu Varieties
Preparation Time: 5 mins  
Cooking Time: 20 mins 
Servings: 3 servings

Butternut Squash- Kondakadalai Pulikuzhambu

Pulikuzhambu is an easy South Indian kuzhambu and we usually add veggies like brinjal, drumstick, lady's finger, bittergourd.

I tried pulikuzhambu with Butternut squash and it turns out good. Butternut squash is similar to Manjal Poosanikkai / Parangikkai / Orange pumpkin. 

Yummy Pulikuzhambu

Addition of  cooked brown channa and ground coconut makes it more yummy :)

Whenever I soak this brown channa, I usually add more, cook and freeze in it. You can view my earlier post on freezing beans here.

I love to add these Channa in other dishes like Kurma, kuzhambu, rice varieties or even in kootu:)

While cooking this, make sure that the Butternut squash / pumpkin pieces are not got overcooked and turn mushy. Since there's sweetness in squash, I didn't add any jaggery here

Ingredients:

• Butternut Squash/ Orange pumpkin - 2 cups, cubed 
• Brown Channa / Kondakadalai - 1/2 cup, cooked
• Tamarind - Size of a Gooseberry (Use as needed)
• Sambar Powder - 1-2 Tbsp (Adjust as per spice level)
• Turmeric Powder- 1/2 tsp
• Sesame Oil - 1/2 Tbsp + 1 Tbsp
• Mustard seeds - 1/2 tsp
• Channa Dal - 1/2 tsp
• Urad Dhal- 1/2 tsp
• Fenugreek seeds - 1/8 tsp
• Curry leaves -few
• Asafoetida - a pinch
• Small Onions - 7-8 nos, halved

Pavakkai Kondakadalai Puli Kuzhambu (Bittergourd-Brown Channa Tamarind Gravy)

Category:  Kuzhambu Varieties
Preparation Time: 5 mins  
Cooking Time: 20 mins 
Servings: 3 servings

Pavakkai pulikuzhambu is an easy South Indian kuzhambu and it doesn't need any grinding. We can make it more healthy and tasty by adding cooked brown channa / Kondakadalai / karuppu sundal.

Pavakkai Kondakadalai Pulikuzhambu

Ingredients:

• Bittergourd / Pavakkai - 2 medium sized, finely chopped
• Brown Channa / Kondakadalai - 1/2 cup, cooked
• Tamarind - Size of a Gooseberry (Use as needed)
• Sambar Powder - 1 to 2 Tbsp (Adjust as per spice level)
• Turmeric Powder- 1/2 tsp
• Sesame Oil - 1/2 Tbsp + 1 Tbsp
• Mustard seeds - 1/2 tsp
• Channa Dal - 1/2 tsp
• Urad Dhal- 1/2 tsp
• Fenugreek seeds - 1/8 tsp
• Curry leaves -few
• Asafoetida - a pinch
• Small Onions - 7-8 nos, halved
• Garlic - 6-7 cloves, chopped
• Jaggery - a small piece
• Salt - as required

Method:

• Soak Tamarind in warm water and extract juice to around 1 cup and finely chop the bittergourd

Channa Coconut Masala (For Poori)

Category:  Gravy / Masala
Preparation Time: 15 mins  + soaking time
Cooking Time: 30 -40 mins
Servings: 4-5 Servings

Channa Coconut Masala

 This version of Channa Masala is using coconut and it goes well with Pooris and also can have with Rotis. Freshly grated coconut gives a great flavour and the lemon juice squeezed over it before serving, gives a nice taste for this dish.

Ingredients:

• Chickpeas / Channa - 1 cup (Brown / White Channa can be used)
• Oil - 1/2 tbsp
• Cinnamon - 1 small stick
• Cloves - 2 nos
• Bay leaf - 1 no
• Star anise-1 no
• Curry leaves - few
• Channa Masala Powder - 1 tsp (I used Home made Channa Masala Powder) (Can be replaced with Garam Masala)
• Turmeric powder - 1/2 tsp
• Coriander leaves - for garnishing
• Lemon juice - from half a lemon
• Salt - to taste
• Water - as required

To Grind to Paste #1:

• Onion - 1 no, chopped
• Garlic - 4-5 cloves
• Ginger - 1 inch piece

To Grind to Paste #2:

• Tomato - 2 nos, chopped
• Red chillies - 2-3 nos (as per spice level)

To Grind to Paste #3:

• Freshly grated coconut - 1/2 cup, tightly packed
• Fennel Seeds - 1/2 tbsp

Method:

1. Soak Channa for overnight and pressure cook it with required salt for around 3-5 whistles until it gets cooked soft but not mushy. Keep it aside without draining the water
   
2. Grind the Onion, Ginger and Garlic to a fine paste
   
3. Grind the Tomatoes and red chillies to a fine paste
   
4. Grind the Fresh coconut an fennel seeds into a fine paste
   
5. Heat Oil in a pan, add Cinnamon, cloves, bay leaf and star anise, fry for 30 secs
   
6. Add the curry leaves and fry for few secs
   
7. Add the Onion paste and saute for few mins till the raw smell leaves
   
8. Add the Tomato paste and saute till the oil gets separated
   
9. Add the Turmeric & Channa Masala powders and saute for a min
   
10. Now add the Coconut paste and saute in medium flame for 2 mins
    
11. Add around 1 cup of water and allow to boil for few mins
    
12. Then add the cooked channa without draining the water used for cooking
    
13. Mix everything well; check for salt
14. Allow it to boil in low flame for 6-8 mins till the channa gets blended with the masala
    
15. Switch off and garnish with coriander leaves
    
16. Finally squeeze the lemon juice over it and give it a stir
    
17. Serve hot with Pooris:)

Channa Briyani

Category:  Lunch / Rice
Preparation Time: 15 mins  + soaking time
Cooking Time: 30 -40 mins
Servings: 4-5 Servings

Channa Briyani

 Ingredients:

For Cooking Channa:

• Chickpeas / Channa - 1 cup
• Salt - as required
• Cinnamon - a small piece
• Cloves - 2 nos
• Cardamon - 1 no

To Grind:

• Garlic - 6-7 cloves
• Ginger - 1 1/2 inch piece
• Cinnamon - 1 inch stick
• Cloves - 3 nos
• Cardamon seeds - few seeds / 1 cardamon pod
• Fennel seeds - 1/2 tbsp
• Poppy seeds - 1/2 tsp
• Red / Green chillies - 1-3 nos

Other Ingredients:

• Basmati Rice - 1 1/2 cup
• Onion, thinly sliced - 1 no
• Tomato, roughly chopped - 2 nos 
• Channa Masala Powder (Home made) - 1 tbsp
• Turmeric powder - 1/2 tsp
• Mint leaves, chopped - handful
• Coriander leaves, chopped - handful
• Thick Curd- 2 tbsp
• Salt - to taste
• Oil - 1/2 tbsp
• Ghee - 1 tbsp 
• Bay leaf - 1 no
• Star anise - 1 no
• Mace - 1 strand
• Water - around 3 cups

Method:

1. Wash & Soak rice in enough water for atleast 30 mins
2. Soak Channa for overnight and pressure cook it with required salt, cinnamon stick, cloves and cardamon for around 3-4 whistles until it gets cooked soft but not mushy. Drain the water and keep aside
3. Gather all the ingredients mentioned under "To Grind" and grind to a fine paste by adding enough water and keep it ready
   
4. Heat Oil+Ghee in a pan or pressure cooker, once it becomes hot add Bay leaf, Star anise and mace and saute for 30 secs
5. Add thinly sliced onions with a pinch of salt and saute well for few mins till they turn golden brown
   
6. Now add the ground paste and saute for 2-3 mins till the raw smell goes off
   
7. Add chopped tomatoes and saute till it becomes mushy
   
8. Add in the chopped coriander and mint leaves and give a quick mix
   
9. Add turmeric powder and Channa Masala powder, mix well
   
10. Now reduce the flame to low and add the curd, saute for a min
    
11. Add the cooked channa and saute for 2 mins
    
12. If cooking in the same pan / cooker, add required water and add the soaked & drained rice. If cooking in electric rice cooker, we can transfer the masala to it and add the water and rice
    
13. Mix well and check for salt
    
14. Cook till the rice is done and keep it in warm for 5 mins before opening
15. Fluff it up and serve hot with any Raita or curd!
    

Mint flavored Sundal for Kids

Category: Snacks / Kids Recipes
Preparation Time: 10 mins + overnight / 7-8 hrs soaking   
Cooking Time: 15 mins   
Servings: 3 Servings

Sundal with Mint flavour:)

Ingredients: 

• Kabuli Channa / White Sundal - 1 cup
  
• Coconut Oil- 1 tsp
• Mustard seeds - 1/2 tsp
• Channa Dhal - 1 tsp
• Urad dhal (split) - 1 tsp
• Curry leaves - few
• Red Chillies - 1-2 nos (adjust as per required spiciness)
• Small Onions - 5-6 nos, chopped
• Ginger - 1/2 inch piece chopped
• Fresh Coconut, grated - 1/4 cup
• Mint leaves, finely chopped - 1/4 cup, loosely packed (Optional)
• Salt - to taste

Note: This is a mildly spiced sundal perfect for kids;

If making spicier version, we can coarsely grind 2-3 green chillies with mint leaves and ginger and add while preparing 

Method:

1. Soak the Channa for 7-8 hrs or overnight and then pressure cook it with required salt and water for atleast 3-4 whistles or until it cooks soft but not mushy. (Since its for kids, I cooked till soft) Drain the water and keep it aside
   
2. Heat oil in a pan, once its hot add the mustard seeds followed by Channa dhal, Urad dhal, Red chillies and curry leaves; saute for a min till the dhals turn golden brown
   
3. Then add the chopped ginger pieces and onions, saute well for 2 mins
   
4. Now add the cooked Channa and mix well 
   
5. Saute for 5 mins in low to medium flame till it gets blended with the tadka; Check for salt and add if required
   
6. Add the finely chopped mint leaves and mix well
   
7. Add the grated coconut, mix well
   
8. Switch off and Serve hot!
   

Channa Balls (Protein-rich non fried Chickpea Snacks)

Category: Kids Snacks 
Preparation Time: 15 mins + overnight soaking
Cooking Time: 20 mins   
Servings: yields around 18-20 balls

These Channa balls are made from the nutrient dense chickpeas and also these are not deep fried and hence very healthy for the growing kids:) The spices used here can be altered as per our taste.

Here i didnt cook the channa before grinding. We can also use cooked channa, in that case, we need to grind it coarsely without any water and if the consistency is wet and cannot make balls, we can use some binding agents like bread crumbs or corn flour or wheat flour to get the correct consistency.

Channa Balls

 Ingredients: 

• White Channa / Garbanzo Beans / Sundal - 1 cup
• Small Onions - 8-10 nos or 1 big onion, chopped
• Garlic - 4-5 cloves
• Coriander leaves, chopped - 1/4 cup
• Coriander powder - 1/2 tsp
• Cumin powder - 1/2 tsp
• Turmeric powder - 1/4 tsp
• Pepper powder - 1/2 tsp
• Green chilly - add as per taste (Optional and can be avoided while making for kids)
• Salt - to taste
• Oil - as needed for pan frying

*We can adjust the spice powders as per our taste and preference, since making for kids, I avoid the chilly

**If it becomes little watery, we can add 1 tbsp of corn flour / wheat flour, but I didnt add here

Method:

1. Wash and soak the Channa for overnight and then rinse and allow to drain any excess water
   
   
   
2. In a blender, add the well drained Channa (water shouldn't be there) along with all other ingredients except oil
   
3. Grind them into a coarse mixture, we can also do the grinding in batches to get uniform coarse mixture
   
4. Mix it well and make small balls that could fit in the paniyaram pan 
   
5. Grease the paniyaram pan with few drops of oil in each hole
6. Once the pan becomes hot, place the channa balls one by one into the holes and drizzle few drops of oil over them
   
7. Cover and cook in medium flame until the lower side gets cooked and turns golden brown
8. Flip it over and allow to cook the other side in low flame; Do not cover it now
9. While its getting fried, if it looks very dry, we can drizzle few drops of oil and we need to rotate it often so that all the sides gets browned nicely
   
10. Once its done, transfer to serving plate and serve hot
    
11. We can have it with any sauces or chutneys or just as such:)