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When it comes to complementing your chapathi or rice with a side dish that's both flavorful and satisfying, look no further than the delightful combination of Mooku Sundal/Brown Chickpeas Potato Kuruma. This traditional South Indian recipe brings together the nutty goodness of brown chickpeas, the creamy texture of potatoes, and an aromatic blend of spices to create a culinary experience that's both wholesome and delicious.
Ingredients:
- Brown Chickpeas (Konda Kadalai)
- Potatoes
- Oil
- Sombu (Fennel Seeds)
- Curry Leaves
- Onions
- Turmeric Powder
- Ginger Garlic Paste
- Salt
- Tomato Puree
- Water
- Garam Masala
- Coriander Powder
- Chilli Powder
- Sambar Powder
- Coriander Leaves
Method:
1. Preparation of Chickpeas: Begin by soaking the brown chickpeas overnight. In the morning, drain and rinse them. Pressure cook the chickpeas with a pinch of salt until they are tender and easy to bite.
2. Cooking the Potatoes: Boil the potatoes until they are cooked through. Peel the skin and cut them into bite-sized pieces. Set aside.
3. Tempering: Heat a pan with oil and add sombu (fennel seeds) and fresh curry leaves. Sauté them until fragrant.
4. Adding Aromatics: Add finely chopped onions to the pan and sauté until they turn translucent. Add a pinch of turmeric powder, ginger garlic paste, and salt. Mix well to combine the flavors.
5. Incorporating Tomato: Stir in tomato puree and a little water to create a base. Allow the mixture to simmer until the tomatoes cook down and the oil starts to separate.
6. Introducing the Masalas: Now it's time to add the array of spices that will infuse the dish with flavor. Sprinkle in garam masala, coriander powder, chilli powder, and sambar powder. Mix well, adding a bit of water to form a rich and fragrant masala paste.
7. Combining Chickpeas and Potatoes: Add the pre-cooked brown chickpeas and potato pieces to the pan. Pour in enough water to create a thick gravy. Add chopped coriander leaves for a burst of freshness.
8. Simmering to Perfection: Cover the pan with a lid and allow the kuruma to simmer on medium heat. This will help the flavors meld together while the chickpeas and potatoes absorb the delicious spices.
9. Adjusting Seasoning: After some time, check the seasoning of the kuruma. Add more salt or spices if needed to suit your taste.
10. Final Touches: If you prefer a thicker consistency, allow the kuruma to cook for a few more minutes with the lid on. Once it reaches your desired consistency, turn off the heat.
11. Garnish and Serve: The Mooku Sundal and Brown Chickpeas Potato Kuruma is now ready to be served. Garnish with fresh coriander leaves to enhance the visual appeal and flavor. This versatile dish pairs wonderfully with both chapathi and rice, making it a crowd-pleaser for any meal.
Conclusion:
Mooku Sundal and Brown Chickpeas Potato Kuruma is more than just a side dish – it's a celebration of traditional flavors and wholesome ingredients. The combination of nutty chickpeas, creamy potatoes, and aromatic spices creates a dish that is as pleasing to the palate as it is to the senses. Whether you're enjoying it with soft chapathis or steaming rice, this kuruma is sure to become a staple in your culinary repertoire.
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