Kala chana dry fry recipe | Spicy dry black chickpeas recipe | karuppu kondakadalai poriyal

Kala chana/ black chickpeas/ karuppu kondakadalai is rich in both protein and iron and is highly recommended for kids, parents-to-be, pregnant and lactating women.

This dry kala chana fry is a fool-proof tasty recipe. Any beginners can try this and I am sure it will turn out so good and you will fall in love with this karuppu kondakadalai poriyal.

Whenever there is no vegetable to plan for the next day’s menu, I soak black chickpeas before going to sleep. And the next day, just a simple sambar or curd rice will go well with this yummy & spicy black chickpeas fry. I have made this to veg potlucks and never came back without recipe requests. This will be a winner for sure.. Btw, this is my amma’s recipe..

Dry kala chana fry Recipe – Stepwise pics follow the below printable description:

Spicy masala sundal | Spicy dry kala chana recipe | Spicy dry black chickpeas recipe | karuppu kondakadalai poriyal

 

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Prep time

10 mins

Cook time

20 mins

Total time

30 mins

 

Serves: 3

Ingredients

Base ingredients

• Black chickpeas/Kondakadalai - ½ cup
• Big onion - 1

To Temper

• oil - 1 tbsp
• Cinnamon/Pattai - 1 inch
• Curry leaves - Few

For flavor

• Ginger garlic paste - ½ tsp
• Sambar powder - 1 tbsp **See Tips for alternate
• Salt - as required
• coriander leaves - few

To grind

• Coconut pieces - as shown or ⅓ cup grated coconut
• cloves - 2
• Aniseed/Sombu - ¼ tsp heaped

Instructions

1. Take ½ cup of black chickpeas, rinse it twice or thrice and soak in lots of water for 8 hours or overnight.
2. It would have soaked well and increased in size(as shown below). Pour the water out , rinse once again and pressure cook with 2 cups of water for 8 whistles or until soft.
3. Once pressure releases, take out the cooked chickpeas from water and keep aside. In a pan, heat a tbsp of oil and once hot, add 1 inch cinnamon. Then add curry leaves and 1 chopped onion.
4. Once onions turn translucent, add ½ tsp of ginger-garlic paste and fry for a min. Then add a tbsp of sambar powder and fry for few seconds.
5. Add cooked black chickpeas and fry for a minute. Take few coconut pieces(as shown), 2 cloves and ¼ tsp(heaped) Aniseed/Sombu for grinding.
6. Grind them in mixie. Add ¼ cup water and grind(neither smooth nor coarse).
7. Add ground coconut to the chickpeas along with ½ tsp salt(or as required).
8. Cook open in high flame until water evaporates. Keep stirring until dry. Add chopped coriander leaves , give a stir and switch off.

Notes

1.You can add any gravy powder in place of sambar powder. Or just add ½ tsp coriander powder and 2 tsp plain chilli powder.
2.Optional: Add half tomato after adding ginger garlic paste and fry till oil separates.
3.The same recipe can be tried using green peas.

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Preparation – How to make dry kala chana fry?

1.Take 1/2 cup of black chickpeas, rinse it twice or thrice and soak in 4 cups of water for 8 hours or overnight.2.It would have soaked well and increased in size(as shown below). Pour the water out , rinse once again and pressure cook with 4 cups of water for 8 whistles or until soft.3.Once pressure releases, take out the cooked chickpeas from water and keep aside. In a pan, heat a tbsp of oil and once hot, add 1 inch cinnamon. Then add curry leaves and 1 chopped onion.4.Once onions turn translucent, add 1/2 tsp of ginger-garlic paste and fry for a min. Then add a tbsp of sambar powder and fry for few seconds.5.Add cooked black chickpeas and fry for a minute. Take few coconut pieces(as shown), 2 cloves and 1/4tsp(heaped) Aniseed/Sombu for grinding.6.Grind them in mixie. Add 1/4 cup water and grind(neither smooth nor coarse).7.Add ground coconut to the chickpeas along with 1/2 tsp salt(or as required).8.Cook open in high flame until water evaporates. Keep stirring until dry. Add chopped coriander leaves , give a stir and switch off.

Serve spicy kala chana dry fry with sambar/curd/coconut/lemon/any mild variety rice. Yummm!!

Tips/Tricks in making dry kala chana fry

• You can add any gravy powder in place of sambar powder. Or just add 1/2 tsp coriander powder and 2 tsp plain chilli powder.
• Optional: Add half tomato after adding ginger garlic paste and fry till oil separates.
• The same recipe can be tried using green peas.