Kondakadalai Vazhathandu Puli Thengai Kuzhambu Recipe (Banana Stem Curry with Black Chickpeas Recipe)

Kondakadalai Vazhathandu Puli Thengai Kuzhambu Recipe (Banana Stem Curry with Black Chickpeas Recipe) is a healthy, whole hearted Tamil Nadu style curry made with ground coconut and other spices and tossed in a tangy gravy. Course : Main Course Ingridients : 1 cup Kala Chana (Brown Chickpeas) , soaked in water overnight 250 grams Banana Stem , skin peeled and cut into small pieces Salt , to taste 1 teaspoon Turmeric powder (Haldi) To be ground to paste 1 teaspoon Methi Seeds (Fenugreek Seeds) 2 teaspoon White Urad Dal (Split) 3 Dry Red Chilli 1 tablespoon Coriander (Dhania) Seeds 1/2 cup Fresh coconut , grated 1 cup Tamarind Water Seasoning 1/2 teaspoon Sesame (Gingelly) Oil 1/2 teaspoon Mustard seeds (Rai/ Kadugu) 2 sprig Curry leaves , roughly torn Instructions We begin making the Kondakadalai Vazhathandu Puli Thengai Kuzhambu Recipe (Banana Stem Curry with Black Chickpeas Recipe) by pressure cooking the Kala channa with some water first in the pressure cooker for 4 whistle. Release the pressure naturally.Then empty the black chickpea into a bowl, then in the same pressure cooker, add the banana stem with little water, salt and cook it for 1 whistle and rest.Heat a heavy bottomed pan, add oil and crackle mustard seeds and curry leaves. Then add the ground paste and sauté for few minutes, you can add little water.Finally add the cooked banana stem and chickpeas, season it well and add some water to make it little gravish. Serve the Kondakadalai Vazhathandu Puli Thengai Kuzhambu Recipe (Banana Stem Curry with Black Chickpeas Recipe) along with steam rice or Hot Phulka to enjoy your dinner meal.