Sundal / Dried chickpeas (garbanzo) - 2/3 cup - soaked overnight and cooked OR use 1 can of garbanzo beans - Click here to see how it is done
Tamarind - size of a lemon
Onion - chopped - 1 cup
Garlic - 3 cloves - halved
Olive oil / Canola oil - 2 tsp
Gingelly Oil - 1 tsp
Thalippu Vadagam/Badaga - 1/2 tsp
Salt - to taste
Make a paste:
Grated Coconut - 2 tbsp (heaped)
Coriander powder - 2 tsp (heaped)
Chilli powder - 1/2 tsp (Use 1 tsp if using Kashmiri chiili powder)
Turmeric powder - 1/4 tsp
Soak dried chickpeas in plenty of water overnight. Drain the water and pressure cook for 3 whistles adding three times water and 1/2 tsp of salt. Drain and set aside. If using canned beans, drain and wash the beans to remove extra salt. Soak the tamarind in warm water and extract 2 cups of juice. Grind the ingredients under make a paste into a smooth paste, adding water as required.
In a kadai, heat oil and saute the onions and garlic until the onion turns soft. Add the cooked beans and saute for a couple of minutes. Add the tamarind juice, ground paste, salt and 1 cup of water. Check for salt and spice and allow it to boil in med-high heat. When it comes to a rolling boil, reduce the heat to simmer and allow it to cook for another 45 minutes uncovered. Yes, you read it right. The kulambu has to cook for 45 minutes for the flavors to meld and to be "finger-licking-good". But stir it once every 10 minutes to make sure the coconut doesn't stick to the bottom. After 45 minutes heat gingelly oil (kind of a mandatory item here) in a small pan and splutter the vadagam. Pour over the Kuzhambu and serve hot with rice. Enjoy!
1. The sundal can be replaced by black eyed peas, white navy beans, mochai etc.,.
2. Do not try to reduce the simmering time by increasing the heat and reducing cooking time. It is quite not of the same taste. Trust me!
Linking this up to Taste of the Tropics - Tamarind event by Mirielle; Favorite Recipes event; Walk through Memory Lane.