Chicken Kizhi Parotta / Kozhi Potalam Parotta Recipe

Kizhi parotta or potlam parotta has been trending on instagram and facebook for months. I never got to taste this dish at a restaurant to recreate it, however prepared my own kizhi parotta out of curiosity and thoroughly enjoyed it. 

What does kizhi mean? Kizhi literally translates to tear in tamil and malayalam. In malayalam kizhi also means a herbal bundle used in body massages which is warm and soothing when applied on the body. Potalam means parcel in tamil and malayalam. 

This parotta can be served for brunch, it's a heavy dish. I liked the flavors from curry and plantain leaf, the parotta soaks up the gravy and gives it an ultimate taste.

Chicken Kizhi Parotta / Potalam Parotta Recipe Video on Vidyascooking Channel

Ingredients:

Marination:

750 Grams Chicken Curry Cut or Boneless

150 ML Yogurt

1 1/2 Tbsp Ginger and Garlic Paste

1 Tsp Chilly Powder

1/2 Tsp Turmeric Powder

1/2 Tbsp Salt

1/2 Lime

3 Sprigs Curry Leaves

Curry:

1/2 Cup Finely Chopped Onion

1/2 Cup Ground Onion / Onion Paste

1/4 Tsp Peppercorns

1/4 Tsp Fennel Seeds

1/4 Tsp Cumin Seeds

1 Tbsp Ginger and Garlic Paste

1 Tsp Chilly Powder

1/4 Tsp Turmeric Powder

1/2 Tsp Coriander Powder

1 Tbsp Garam Masala or (Tandoori Masala / Curry Powder / Kitchen King Masala)

3 Sprigs Curry Leaves

3 Tbsp Coconut Oil

Salt as per taste

Plantain Parcel / Potalam / Kizhi

3 Plantain Leaves 

6 Kerala Parotta 

Thinly Sliced Onion, Tomato, Cpasicum

1 Tbsp Chaat Masala

1 Tbsp Pepper Powder 

1 Tbsp Cumin Powder 

Ghee as required 

Easy to Prepare Parotta Recipes on Vidyascooking Channel

Method:

Marinate the Chicken: Wash the chicken twice and reserve in a colander allowing excess moisture to drain.

Add yogurt, lime juice, ginger and garlic paste, chilly powder, turmeric powder, salt and curry leaves to the chicken mix and  massage all the ingredients in the chicken till well incorporated.

cover and allow the chicken to marinate for 20 to 30 minutes before preparing curry.

Prepare the Chicken Curry: Heat a wok on medium flame, add coconut oil allow the oil to smoke.

Add the whole spices to the oil fennel, pepper and cumin allow to sputter for few seconds.

Add ground onion paste, curry leaves, ginger and garlic paste fry the onion till golden or until the oil separates.

Add the spice powders chilly, turmeric, garam masala and coriander powder and fry until the raw flavors reduce a bit.

Add the marinated chicken and fry in the masala. Add warm water stir and cover the chicken and cook until the chicken is tender.

If the curry is watery place the wok on high flame stir occasionally until the curry is thick to desired consistency. Reserve the curry until use.

Tip: if your using chicken with bones add slightly excess water to cook the chicken until tender. If your using boneless chicken add very less water depending on the curry or side dish your preparing. 

Always use only hot water to prepare curries the cooking process will not stop.

Prepare Chicken Parcel: Prepare the layer parottas ahead of time we can use a day old parottas for this recipe.

Heat a tawa on medium flame. Slightly remove the vein or stem from the banana leaf making sure the entire leaf is intact.

Place the leaf on the tawa and toast until the leaf is flexible. Remove the leaf from tawa and reserve.

Let the tawa be on low flame while the parcel is prepared. Add few drops ghee on the banana leaf, place the parotta, layer the parotta with gravy and chicken, add few slices of onion, tomato, and capsicum, sprinkle pepper powder, cumin powder and chaat masala. Repeat the process and prepare two to three layers of parotta. Gather all the edges and form a bundle shape. With gentle hands tie the bundle with a thread.

Add 1/4 cup water on the tawa with a tsp oil. Place on medium flame and place the banana bundle on the tawa. Cover the bundle with a lid and cook until the water has evaporated and the banana leaf is well roasted in the bottom.

We can occasionally turn and cook the bundle to all sides until well roasted. We can also bake this bundle in broil mode at 180 for 15 to 20 minutes, in convection microwave for 15 minutes.

Serve this banana bundle as hot as possible with raita, excess chicken curry and enjoy😉

Breakfast Series: Carrot Masala Bread Toast Recipe / Iyengar Bakery Style Masala Bread Roast Recipe

Many of us would stop at a iyengar bakery just to eat a couple of masala toast, before heading to work or school and on our way back home. This masala toast is so popular throughout south. It's simple and very cost effective to prepare at home. We can adjust the ratio of carrots and onion as per preference.

Carrot Masala Toast Recipe Video on Youtube English 😊

Ingredients:

2 Cups Grated Carrots

1 Cups or 1 Large Onion Finely Chopped

1/4 Cup Green Peas

3 Green Chilies Finely Chopped

1/2 Inch or 1 Tsp Grated Ginger

3 Sprigs Curry Leaves Finely Chopped

3 Sprigs Coriander Finely Chopped

1 Tsp Chilly Powder

1 Tsp Garam Masala can also be substituted with (shakti curry powder, everest chole masala or mdh kitchen king masala)

1 Tsp Coriander Powder

1 Tsp Chaat Masala

1/4 Tsp Mustard Seeds

1/4 Tsp Cumin Seeds

1/4 Tsp Asafoetida

2 Tbsp Oil

100 Grams Butter

1 Pack Cheese Slices 

Salt as per taste

Method:

Heat 2 tbsp oil in a wok on medium flame. 

Add mustard seeds and cumin seeds to the oil and allow to sputter.

Add grated ginger, finely chopped onion, chilies and curry leaves fry all the ingredients until the onions turn transparent.

Add powdered spices, chilly powder, chaat masala, coriander powder, garam masala and asafoetida.

Add green peas and fry all the ingredients until the raw flavors from the masala has reduced.

Add 1/4 cup water, stir and cook the masala and peas until well done.

Allow excess moisture from the masala to reduce.

Add the grated carrot and coriander fry all the ingredients. Adjust the salt as per taste.

Fry the carrots until the masala is well combined. we can sprinkle few spoons water mix well cover and cook the carrots until well done.

Make sure there is no moisture in the carrot masala, remove from flam and reserve.

Take a spoonful of carrot masala and apply on the bread slice in a even layer, while spreading the masala on the bread gently press the masala and apply the sticky texture in the masala will stick on the bread slice it will be easy to roast it on the tawa.

Heat a tawa on medium flame. Spread a spoon full butter on the tawa. Place the masala bread slice on the tawa and fry on both sides until the masala has roasted and the bread is evenly toasted.

We can serve this bread toast with ketchup or ginger chai... enjoy 

We can apply the masala on the bread and arrange the slices on a baking tray and bake it on broil mode or two way baking mode at 180 degree for 10 minutes. Make sure to generously apply butter on the baking sheet before placing the bread on the pan.

Bread Toast Recipes Posted on Vidyascooking Channel 😊

Schezwan Masala Toast Recipe

Cabbage Toast Recipe

Chilly Cheese Toast Recipe

Chilly Cheese Corn Recipe

Basil Masala Cheese Toast Recipe 

Hyacinth Beans Toast Recipe

Bread Canapes Recipe

Salami Bread Waffle Recipe

Southindian Style: Tamarind Egg Curry ( Muttai Puli-Kuzhambu )

Ammas mutta puli kuzhambu is a family favorite. We can store this curry upto 3 to 4 days and enjoy it with rice or dosas and even rotis. This curry is prepared in large quantity specially during monsoon season because we can add any meat like fish, chicken or dry fish and vegetables like potato, raw banana, okra and even eggs like we did. What ever produce is available during monsoon we make do and prepare this delicious curry for rice.  

Recipe Video on Vidyascooking Channel😊

Muttai Puli Kuzhambu Recipe 
For Curry:
6 Boiled Eggs
1/2 Cup Tamarind Pulp or Small Lime Size Tamarind 
3 Tomatoes or 2 Cups Chopped Ripe Bangalore Tomatoes 
3 Sprigs Curry Leaves
2 Whole Garlic Bulbs Peeled = 2o to 30 Garlic Pearls
1 Large Onion Finely Chopped
1/4 Tsp Asafoetida
2 Tbsp Coriander Powder
1 1/2 Tbsp Chilly Powder
1/4 Tsp Turmeric Powder
1/4 Each Cumin Seeds, Mustard Seeds, Fenugreek seeds
Ghee and Oil as required
Salt as per taste

For Masala Paste:
1/4 Cup Onion Finely Chopped
1 Inch Ginger
4 to 5 Green Chilies
10 to 15 Whole Pepper Corns
1/4 Tsp Cumin Seeds
1/4 Tsp Fennel Seeds
1/4 Fenugreek Seeds
Oil and Ghee as required

To Boil Eggs:
1 Tbsp Vinegar
2 Tbsp Coarse Salt

Prep:

Bring 2 cups water to boil in a pot, add vinegar and salt. gently drop the eggs in the boiling water and cook for 5 minutes.

Remove the eggs from flame allow the egg to sit in the hot water until it reaches room temperature.

Once the eggs reach room temp drain the water and add cold water. 

Gently crack the egg and start to peel. Once the eggs are peeled wash and reserve in a bowl.

Heat 1 tbsp oil and 2 tbsp ghee in a wok on medium flame. Add all the ingredients mentioned for masala, fry until the onion turns transparent. 

Drain the masala ingredients from oil and add to a mixer jar, add splash of water and grind to form a smooth paste and reserve.

Boil 1 1/2 cups water in a pot on medium flame add the tomato and tamarind and allow to cook till mushy. 

Remove from flame and whisk using a balloon whisk. Extract the pulp using a sieve, strain and reserve in a bowl. 

Add excess water approx 1 cup, to the cooked tomato and tamarind, strain a extract the second extract pulp and reserve.

Method:

We use the same wok in which we fried the ingredients for masala paste, to prepare the curry.

On medium flame heat the wok add extra oil 3 tbsp and ghee 2 tbsp. 

Add mustard, cumin and fenugreek seeds allow to sputter. 

Add the chopped onions, crushed garlic, curry leaves, asafoetida, turmeric powder and coriander powder fry all the ingredients until the onions turn transparent.

Add the masala paste and fry in the onions till raw flavor reduces.

Add the chilly powder and extracted tamarind pulp stir well and bring to a boil. Add salt as per taste. Stir well and bring to boil.

Once the oil surfaces on the curry, score / slit the eggs with a knife and gently drop the eggs to the boiling curry, allow the curry to boil for 5 to 10 minutes on low flame.

Serve the curry hot with rice, dosa or idly and enjoy 😊

Tips: 

Use ripe roma / Bangalore tomatoes for this recipe it is pulpy and sour content is perfect.

Ratio of tomatoes:  3 medium tomatoes for 2 medium onions or 1 cup chopped tomato for 1/2 cup onion.

In season please use whole or crushed baby shallots instead of chopped onions.

Store this curry is a glass or porcelain container as it is tamarind based curry we should avoid any reaction from metals. 

Egg Recipes on Vidyascooking Channel 😊

Egg Bajji

Egg Ghotala

Egg Chaat

Egg Ghee Roast

Egg Chilly

Egg Seekh

Egg Rumble Tumble

Egg Paratha

Egg Fried Rice

Egg Paratha Roll

Dry Fish Curry

Egg Bread Roll

Egg Dosa

Egg Murungai Keerai Poriyal

South Indian: Mixed Vegetables and Coriander Chicken Stew Recipe

Packed with flavors this creamy and delectable, mixed vegetable chicken stew is delicious and pairs well with kerala paratha, idli, dosas, idiyappam and appams. 

I've been using sunpure oil for almost 6 years and we never had issues with our health. Sunpure oil is a patent technology approved by Govt of India. The oil is extracted with a unique water heating method, where in the nutrients are high in the oil. 

Sunpure oil does not contain any preservatives, colors or additives it's a naturally refined sunflower oil, which we prefer for daily use. Many people have asked me on the oil i use it is always been Sunpure for it's Quality. 

Mixed Vegetables and Coriander Chicken Stew Recipe Video on Vidyascooking Channel

Ingredients for Coriander Chicken Stew:

500 Grams Curry Cut Chicken

1/4 Cup Each Chopped and Blanched Vegetables

(Potato, Broccoli, Babycorn, Carrots, Beans, Peas)

100 Grams Halved Button Mushrooms

1/4 Cup Large Cubed Capsicum

1 Large Cubed Onion

100 Grams Cubed Tofu

100 ML Thick Extract Coconut Milk

100 ML Second Extract Coconut Milk

1 1/2 Tbsp Ginger and Garlic Paste

3 Sprigs Curry Leaves

5 Sprigs Coriander Leaves

1 Tbsp Garam Masala

1/4 Tsp Turmeric Powder

1 Inch Cinnamon

4 Cloves

1 Black Cardamom

3 Green Cardamom Pods

100 ML Fresh Cream

3 Tbsp Sunpure Oil

Salt as per taste...

For Coriander Masala:

1/2 Cup Coriander Leaves

1/4 Cup Curry Leaves

5 Green Chilies

1 Tbsp Coriander Seeds

1/2 Tbsp Peppercorns

1/2 Tbsp Cumin

1 Inch Cinnamon

3 Cloves

2 Pods Cardamom

1 Tbsp Ginger and Garlic Paste...

Prep:

Prep all the veggies:

1. Peel and chop the carrots, potatoes into cubes.

2. Chop the baby corn into bite size pieces

3. Deseed and chop the capsicum into cubes 

4. Wash and clean the broccoli florets in salted water and reserve.

5. Chop the beans into 1 inch pieces and reserve.

6. Halve the mushrooms and reserve

7. Chop the tofu into cubes and reserve.

8. Chop the onion into cubes and reserve.

Boil water in a large pot. Add the veggies one at a time (potato, carrots, peas, beans)  and boil till tender, not cooked all the way through. Drain the water and reserve the veggies. The blanched veggie water can be used in soup.

We can cook the mushrooms, capsicum, broccoli and baby corn in the stew.

Prepare the green masala, in a mixer jar add coriander leaves, curry leaves, chilies, ginger and garlic paste, coriander seeds, cinnamon, cloves, pepper, cumin and cardamom, add splash of water and grind to form a smooth paste and reserve. 

Method:

Heat a heavy bottom handi or wok add 2 to 3 tbsp oil allow to reach temp on medium flame.

Once the oil starts to smoke add, cubed onions, curry leaves, black cardamom, cardamom, cloves, cinnamon and bayleaf. 

Fry all the ingredients on medium flame until the onion turns transparent.

Add chicken, 1 tbsp ginger and garlic paste, chilly powder, turmeric powder and salt, fry the chicken on medium flame for a minute.

Add coriander masala and fry the chicken till raw flavors from the masala has reduced.

Add 1/2 cup water and second extract coconut milk stir and cover. Cook the chicken on medium flame till tender and well done.

Once the chicken has cooked add the potatoes, beans and carrots cook these veggies with chicken until tender.

Add  peas, tofu, mushrooms, capsicum, broccoli, and baby corn to the chicken stir with gentle hands till veggies are well combined.

Add thick extract coconut milk stir well cover and cook until all veggies are tender and cooked well.

Add cream stir well bring to boil and cook for a minute on low flame.

Tear and add coriander and curry leaves and serve the stew hot with kerala parathas or appams and enjoy...😉

Combination of flavors from veggies, coriander masala, and coconut is ultimate in this stew. Creamy and delicious stews has always been a part of southindian cuisine. We normally serve stew for breakfast, brunch and dinner.

Idly, dosas and Parotta Recipes on Vidyascooking Channel

Appams Recipe

Vegetable Stew Recipe

Idly and Dosa Recipe

Idiyappam recipe

Red Rice Idly and Dosa Recipe

Parotta Recipe on Vidyascooking

Mushroom Ghee Roast Recipe

Spongy button mushrooms tossed in aromatic masala and ghee, is a perfect side dish for pulao, dosas, idly, bread toast or naans. We can serve this ghee roast as a side dish or starter. 

Mushroom Ghee Roast Recipe Video on Vidyascooking Channel

Ingredients:
250 Grams Button Mushrooms
1 Cup = 1 Medium  Finely Chopped Onion
3 Green Chilies Slit
4 Sprigs Curry Leaves
1 1/2 Tbsp Ginger and Garlic Paste
1 Tbsp Degi Mirch or Sweet Paprika for color
1 Tbsp Red Chilly Powder for heat
1 Tbsp Coriander Powder
1 Tbsp Channa Masala or Kitchen King Masala
1/4 Tsp Turmeric Powder
1 Tsp Tamarind Pulp
3 Tbsp Yogurt or 1 Tbsp Lime Juice
Salt as per taste
3 1/2 Tbsp Ghee
1 Tbsp Oil...

Method:

Wash the mushrooms twice and drain excess water using a colander. Spread the mushroom in a even layer on a cloth and allow to air dry until excess moisture residue has completely evaporated.

Chop the button mushroom into half and reserve.

Heat a wok on medium flame.

Add 3 tbsp ghee and 1 tbsp oil. Add finely chopped onion, curry leaves, slit green chilies, ginger and garlic paste, fry all the ingredients until the raw flavor from ginger and garlic paste has reduced.

Allow the onion the fry and turn transparent. Add the paprika powder, chilly powder, turmeric powder, coriander powder and kitchen king masala fry until oil separates from the masala.

Add the button mushrooms and toss in the masala, fry for few seconds. Add yogurt and fry the mushrooms until moisture releases, accordingly add few tbsp water stir cover and cook until the mushrooms are well done.

Once the mushrooms have cooked, place on high flame and cook the masala until the moisture has evaporated and ghee has separated.

Add salt as per taste, fry for few more minutes. Remove from flame, add a tsp ghee and mix well before serving. Serve this dish hot and enjoy 😊

Ghee Roast Recipes On Vidyascooking Channel

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Mutton Ghee Roast

Prawn Ghee Roast

Paneer Ghee Roast

Egg Ghee Roast

Bafat Masala Recipe

Breakfast Series: Rava Vangibath Recipe

Vangibath (Brinjal rice) based dish we have switched the rice and used semolina in this recipe. This dish is prepared with unique blend of spices, which is dry roasted and ground freshly. On a weekday across south indian homes and restaurants, one can find this dish on the menu. 

Vangibath is also packed for office and school lunches, and sometimes for long travel. Vangibath is normally paired with masala vada, riata and aloo fry. Personally I like this dish without any sides or condiments.

Rava Vangi Bath Recipe Video on Vidyascooking 😉😊

Ingredients for Vangi Powder:
2 Inch Sticks Cinnamon
10 Fenugreek  Seeds
3 Cloves
1/2 Tbsp Cumin Seeds
1/2 Tbsp Fennel Seeds
4 Cardamom Pods 
1 Tbsp White Sesame Seeds
1 Tbsp Desiccated or Fresh Grated Coconut
1 1/2 Tbsp Split Chickpeas
10 Dried Red Chillies
3 Tbsp Coriander Powder
1/2 Tbsp Peppercorns

Method:

Place a heavy bottom pan or wok place on low flame allow to reach smoking point. 

Dry roast each and every ingredient individually until well roasted and good aroma is released. 

Transfer the roasted ingredients to a platter and allow to reach room temperature. 

Transfer the roasted and cooled ingredients to a mixer jar and grind to form a smooth powder. 

Allow the powdered spices to cool, transfer to a airtight container and refrigerate until use. 

Ingredients for Rava Vangi:
500 Grams Green / White Eggplant
150 Grams Green Peas
1 1/2 Cups = 1 Large = 200 Grams Onion
4 Green Chilies Slit
4 Sprigs Curry Leaves
2 Bay Leaves
1 Inch Cinnamon Stick
2 Cloves
3 Pods Cardamom
2 Tbsp Vangi Baath Powder
1/4 Tsp Each Chilly Powder, Turmeric Powder, Coriander Powder
1/4 Tsp Asafoetida
2 1/2 Cups Rava / Semolina / Upma Rava
Salt as per taste
Oil as required
Finely Chopped Coriander  and 1/2 Lime for garnish...

Prep:

On medium flame place a heavy bottom wok. Add semolina and keep stirring until the rava turns light golden in color and good aroma releases. Remove the semolina from flame and spread on a plate allow to cool completely.

Place 5 to 6 cups of water to boil on low flame. For every 1 cup rava we will use 2 cups water and might need more water as per semolina quality. Always boil extra water and reserve.

Remove the stems and chop the brinjal into cubes. Add the brinjal to a pot of water with a tbsp salt.

Wash and finely chop coriander and curry leaves.

Wash and peel onion roughly. Slit the green chilies and reserve.

Juice the lime and reserve.

Method:
Heat a heavy bottom wok on low flame. Add 4 Tbsp oil and allow to reach smoking temperature.

Drain the egg plant and add to the oil. Add chilly powder, turmeric powder and coriander powder fry all the ingredients on low to medium flame. 

Do not use water to cook the egg plant.

Stir occasionally cover and cook the eggplant in oil until well done. 

In roughly around 5 minutes the eggplant was tender.

Check and adjust salt and chilly powder as per taste, Add the vangi powder, approx 2 to 3 heaping tbsp, lime juice and coriander fry all ingredients until the oil separates and remove from flame and reserve.

Heat a wok on medium flame. Add 3 tbsp oil allow to reach smoking temp. Add bayleaf, whole spices (cloves, cinnamon, cardamom), asafoetida, fry for few seconds until the spices sputter.

Add curry leaves, onions, and slit chilies fry until the onion turns transparent. Add peas and coriander fry for a minute.

Add salt as per taste, followed by a cup of water stir all the ingredients cover and cook until the peas are tender and soft.

If there is excess moisture in the onion masala place on high flame allow the excess moisture to evaporate and oil to separate.

Add the roasted sooji rava and fry in the masala for few minutes. Measure and add hot water, we added 5 cups water.

Stir well until there's no lumps, allow the semolina to absorb all the moisture and cook.

Add the eggplant masala and combine in the semolina with gentle hands. Once all ingredients are well combined, cover and cook until the semolina blooms and the masala is absorbed.

We can garnish with finely chopped coriander, mint and lime juice and serve...hot with onion raita...Enjoy!

Vangi Bath Recipes on Vidyascooking Channel

Rice Vangi Bath Recipe

Mixed Vegetable Vangi Bath recipe

Capsicum Vangi Bath Recipe

Breakfast Series: Spring Onion Paratha Recipe

Paratha is a common breakfast dish across India. Parathas are relished with a side of yogurt, butter, pickle  or chutney, however this spring onion paratha can be paired with just chai on a regular busy day. These spring onion parathas are so soft and light it is not heavy at all. If your hosting a lunch or brunch at home this is simple paratha which can be served with butter chicken or palak paneer.

Recipe Video on Vidyascooking Channel 😉

Butter Chicken Recipe Video on Vidyascooking Channel 

Palak Paneer Recipe Video on Vidyascooking Channel

Spring Onion Paratha:

Ingredients:

2 Cups Finely Chopped Spring Onions

1 1/2 Cups All Purpose Flour (Maida)

2 Tbsp Chinese Five Spice Powder or (Chow Mein / Schezwan Masala)

1 Pinch Baking Powder

1/4 Tsp Salt

5 to 6 Tbsp Oil

2 Cups Warm Water...

Method:

Sift the maida twice and add to a mixing bowl.

Combine salt and baking powder in the maida.

Gradually add warm water and form a soft dough.

Knead the dough for five minutes to form a smooth dough.

Cover the dough and allow to rest for five to ten minutes.

After five minutes knead the dough and form slightly larger than lime size roundles.

Roll the roundles to form even roundles.

Dip the dough balls in excess flour, place it on flat surface and roll it to form thin rotis.

Once the roti is formed brush few drops oil, sprinkle approx two to three tbsp spring onions, sprinkle chilly flakes and five spice powder.

roll the roti from both ends gathering it in the middle. Turn the stuffed roti to the side sealing the edges gather and roll it back to form a roundle.

Dip the stuffed roundle in excess flour and roll it back with gentle hands to form a paratha.

Heat a tawa on medium flame. transfer the rolled paratha to the tawa and fry it for a minute on each side, add few drops oil to fry the paratha until the edges turn crispy and the middle is cooked.

Serve the paratha as hot as possible. Follow the same steps and prepare a batch of these parathas and enjoy with chai 😉

Paratha Recipes on Vidyascooking Channel 😉

Cheese Stuffed Paratha

3 Different Paratha Recipes

Corn and Broccoli Stuffed Paratha

Mint Paratha Recipe

Egg Paratha Recipe

Aloo Paratha Recipe

Methi / Fenugreek Leaves Paratha

Chilly Paratha Recipe

Kothu Paratha Recipe 

Blackchickpeas Stir Fry Recipe / Kondakadalai Sundal Recipe

Blackchickpea sundal is prepared for auspicious ceremonies and festivals in hindu community. Sundal is a starter / snack dish we also consume it with rotis.

Blackchickpea Sundal Recipe Video on Vidyascooking Channel😊

Ingredients:

250 Grams Black Chickpeas 

1 Large Onion (Finely Chopped)

2 Slit Green Chilies (Slit)

1/2 Inch Ginger ( Peeled and Grated)

3 Sprigs Curry Leaves

2 Dried Red Chilies

1 Tsp Mustard Seeds

1 Tsp Split Blackgram

1/4 Tsp Asafoetida

1/2 Cup Fresh Grated Coconut

6 Sprigs Coriander Leaves (Finely Chopped)

3 Tbsp Peanut or Sesame Oil

Salt as per taste

Garnish: Lime Juice, Finely Chopped Onions, Finely Chopped Chilies.

Method:

Wash and soak the blackchickpeas in water for min 6 to 8 hours.

Wash the soaked chickpeas twice and add to a pressure cooker. 

For every 1 cup soaked chickpeas add 1 1/2 cups water and cover the lid place a whistle and cook the chickpeas for 6 to 7 whistles or until the chickpeas are tender and mushy.

Drain the chickpeas and reserve.

Heat a wok on medium flame. Add Oil to the wok, temper the oil with mustard seeds allow to sputter. 

Add blackgram dhal, red chilies broken in half to the mustard.

Add finely chopped onions, grated ginger, slit green chilies, asafoetida and curry leaves, fry all the ingredients until the onion turns transparent.

Add the drained chickpeas and salt as per taste fry till chickpeas heat all the way through.

Add grated coconut, coriander and lime juice fry all the ingredients and serve the sundal hot.

We can top the sundal with finely chopped raw onions and chillies and...Enjoy

Sundal Recipes Posted on Vidyascooking Channel 😊

Kadalai Sundal Recipe

Karamani Sundal Recipe