Chettinadu Chole | Chole Chettinad | Gluten Free and Vegan Recipe

                                   

Hi Supermoms,

I might have shared this with you already but I don’t mind repeating this - “We love Chickpeas”. I end up making chickpeas/garbanzo beans/chole/kondakadalai dishes at least twice or thrice a week. From Pindi Chole to Channa Masala, Sundal to Salad, I try every thing with this protein rich and tasty legume. 

Chole Chawal ( rice with garbanzo beans gravy/curry) is a favourite way to enjoy the chickpeas for lunch. This time, I gave a South Indian twist to the regular chole/channa masala and made a Chettinad Style Chole and it tasted absolutely delicious. 

I was so happy with the family feedback. I even served it with hot pooris and they were an instant hit. Whether you want to make it for weekday lunch with rice or weekend special with Poori, this Chettinad Chole will be a super hit with your family too. 

You can watch the Youtube Video below :

Chettinad Chole | Chole Chettinad :

Preparation time : 15 minutes 

Cooking time : 45 minutes

Serves : 4-6

1 cup = 250 ml cup

Ingredients :

10 garlic cloves

15-20 shallots/sambar onions

2 cups garbanzo beans ( boiled)

1 &1/2 teaspoons peppercorns

1 teaspoon dhaniya powder/coriander seeds powder ( freshly ground gives best taste)

1 teaspoon Kashmiri red chilli powder

lemon size tamarind ( soak in warm 1 cup warm water and extract the juice)

salt to taste 

To grind :

2 tomatoes

1 onion 

1/2 " ginger 

4-5 garlic cloves

To temper :

2 tablespoons sesame oil 

1 teaspoon mustard seeds

1/4 teaspoon fenugreek seeds

1-2 sprigs curry leaves

Garnish :

Coriander leaves ( optional)

A teaspoon of ghee ( optional)

Method : 

1. Add the chopped tomatoes, onion, ginger, garlic into the jar of a mixer/blender and make a smooth puree adding 1/4-1/2 cup water and set it aside.
2. Heat a pan/kadai with oil and temper with the ingredients given under ‘ To temper’.
3. Add the garlic and shallots and allow it to fry for 5 minutes over low flame.
4. Add the ground puree’ and add all the spice powders.
5. Partially cover and allow the mixture to cook .

       Chef tip : The tomatoes will change colour and the oil will separate.

    6. Add the tamarind water and allow the mixture to simmer for another     5-7 minutes.

    7. Add in the boiled chole/chickpeas and let it again cook for another 5 minutes over low        flame and switch off. 

8. You can garnish with coriander leaves and a dash of ghee ( optional). 

Your delicious Chettinad Chole is now ready to be served .

Happy Cooking!

With love,

Masterchefmom