Chennai

When a daughter decides to cook for her mother, it’s a red- letter day. The food cooked with love, has a special fragrance and flavour, making it incredibly delicious. Ranjana, my daughter cooks with the precision of a mathematician — everything measured and timed. Innovation sees new dishes springing forth whenever she wields the knife. So the privileged me, got to sit down one pleasant Friday morning and taste hot, Kurichikuppam-style white kadala kozhambu.

Nutritionally, garbanzos are an excellent source of protein, and combined with grains such as rice or pasta it becomes a complete protein — as good as meat, but without the fat. They are a source of cholesterol and especially high in insoluble fibre, which helps prevent digestive disorders such as diverticulosis and irritable bowel syndrome. 

It also, prevents blood sugar levels from rising too rapidly after a meal, making them a beneficial addition for people with diabetes. White, black or red all types of beans are equally nourishing and tasty.

The differences between the chhole curry of North India and kadala kozhambu of South India are in the masala and what it’s eaten with. In the North, one eats it with bhatura or rotis and in the South the kozhambu is eaten with plain fluffy, white rice.

The aromatic kadala kozhambu cooked by my daughter was indeed worth waiting for and I enjoyed every bite of the labour of love, hence I’m sharing the recipe with all of you to try out.

VAITHIKUPPAM VELLA KADALA KOZHAMBU

• PREP TIME: 20 MINS 
• COOKING TIME: 35 MINS 
• SERVES: 6 -8 CALORIES 
• PER SERVING: 230 CL

INGREDIENTS:

White channa : 4 cups soaked overnight and then boiled | Onion (red): 2, medium and finely diced | Tomatoes: 3, medium and finely diced | Curry leaves: 1 sprig | Oil: 1 tbsp (coconut or groundnut) | Cumin ( jeera ) seeds: 1 tbsp | Grated coconut: 1 tbsp | Mustard seeds: 1 tsp | Coriander leaves: 1 cup | Cashewnuts: 1 tbsp | Coconut milk: 1 cup | Ginger/garlic paste: 1.5 tbsp | Coriander seeds: 1 tbsp | Whole red chilies: 5 | Fennel seeds: 1 tsp | Fenugreek ( methi ) seeds: 1 tsp | Cinnamon stick: 1 medium-sized stick | Cloves: 3 | Star anise: 3 | Cardamom: green - 4 and black - 2 | Asafoetida: 0.5 tsp | Black jeera : 1 tsp | Salt: to taste | Tamarind paste: 1 tsp

INSTRUCTIONS:

• Cook the channa in a pressure cooker for four whistles. Ensure there is plenty of water. Add two star anises and turmeric to the channa before cooking. 
• Make the ginger/garlic paste. Then, grind the cashewnuts and grated coconut to a fine pastekeep aside. Make a powder of all of the masala ingredients and set aside. 
• Heat the oil in a heavy-bottom kadai . Add mustard seeds and when it splutters, add cumin seeds. Add onions and sauté till translucent. Add ginger garlic paste and salt and then sauté. 
• Add the tomatoes and sauté. After a while, add the tamarind paste, coconut and cashewnut paste. Add the dry-ground masala powder and asafoetida. Then add green chillies and red chilli powder. 
• Cook over medium heat, stirring frequently, until the tomatoes darken and most of the liquid has evaporated. Add the chickpeas and salt and stir well. Add 1 cup of water. 
• Bring the chickpeas curry to a boil, turn down the heat and simmer for another 10 minutes. Add the coconut milk and let it blend well. Finally, add some salt if required. Garnish with chopped coriander and serve hot with rice.

KITCHEN TIP:

• Adding star anise to any beans while cooking them, adds a great flavor and fragrance.

— The writer is a chef and author of Festive Offerings to the Gods 

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