Choliya Curry Recipe | Pachai Kondakadalai Puli Kuzhambu | Green Chick Peas Curry | Gluten Free and Vegan Recipe

Hi Supermoms,

'Green Chick peas' is known locally ( In Delhi) as Choliya. They are a winter speciality. They are shelled and sold in small packets in the nearby vegetable market. They are so tender and fresh. Apart from the health properties, these fresh chickpeas are easy to cook. No soaking required. Wash them and cook them like fresh peas. 

I had earlier shared the Green Chickpeas Halwa recipe with you all earlier. Today, I am sharing a delicious puli kuzhambu recipe using these beans. They are so wholesome and tastes great along with rice or with any Indian bread. 

Few things that needs to be kept in mind for those who are using these beans in cooking for the first time  is  that you cannot buy them and store them for a long time in the refrigerator. They taste best when cooked on the day they are bought. Also, they quickly turn dark if exposed to air. So, once you wash them, cook them immediately. 

Served along with your choice of grains, this kuzhambu makes a healthy and wholesome week day meal . 

Choliya Curry Recipe | Pachai Kondakadalai Puli Kuzhambu :

Preparation time : 10 minutes

Cooking time : 30 minutes

Serves : 4

1 cup = 250 ml cup

Ingredients :

1 cup fresh green chick peas/ Hara Channa/ Choliya

10-12 shallots/sambar onions

1 red onion ( sliced thinly)

4 garlic pods ( peeled)

1 tomato ( finely chopped)

1 small drumstick ( chopped into 1" pieces, boiled)

gooseberry size tamarind ( soak in 1/2 cup warm water and extract juice)

2 teaspoon sambar powder

1/4 teaspoon turmeric powder

salt to taste

For tempering :

2 teaspoons sesame oil

1 teaspoon mustard seeds

1 sprig curry leaves

2 green chillies ( halved)

1/2 " ginger ( grated )

pinch of asafoetida

For garnish :

handful of cilantro leaves ( chopped, optional)

Method :

1. Coarsely grind the shallots and garlic pods.

2. Heat oil in a heavy bottom vessel or pan.

3. Temper with ingredients given for the same. 

4. Add the onions, tomatoes , sambar powder, turmeric powder and cook till the tomatoes become soft.

5. Add the green chick peas , salt and tamarind water.

6. Add 2 cups of water and cook till the choliya is well cooked and the kuzhambu thickens. 

Chef tip : To thicken the kuzhambu, you can mash 1/4 cup of cooked choliya and add it to the kuzhambu.

7. Switch off and garnish with cilantro leaves. 

Your delicious Kuzhambu is now ready to be served . I served it along with rice and melted ghee. 

Happy Cooking !

With love,

Masterchefmom