Arapuli Kuzhambu is a traditional recipe but not a common one. The vegetables used are yam or brinjal and black chickpeas. It’s little tangy in taste. The original name is arachuvita puli kuzhambu that became arapuli kuzhambu. This gravy goes well with rice, indian breads and upma.
- Yam (cubes, small, 1/2 cup)
- Jeera [Cumin Seeds] (1 tsp)
- Hing (cake, 2, small pieces)
- Tamarind (Gooseberry size)
- Turmeric Powder ( 1/2 tsp)
- Sambar Powder (1 tsp)
- Coconut (grated, 3 tbs)
- Mustard Seeds (1 tsp)
- Curry Leaves ( 2 tsp)
- Black Pepper (1 tsp)
- Red Chilies (2)
- Salt (to taste)
- Oil (6-7 tsp)
- Urad Dal [Black Gram] (split, de-husked, 2 tsp)
- Black Chickpeas (small, 1/8 th cup or 2 tbs)
Prep time: 10 minutes
Cook time: 40 minutes
Total time: 50 minutes
Category: Lunch \ Dinner
- Wash and soak chickpeas for 8 hours or overnight and Soak tamarind for 30 minutes.
- Pressure cook both chickpeas and chopped yam using separators for 4-5 whistles.
- In a shallow pan add oil, black pepper, urad dal, hing, curry leaves, cumin seeds and red chilies and sautee till urad dal turns golden.
- Add coconut to a grinder bowl and add the sauteed ingredients to a coarse consistency.
- In a deep pan add oil and mustard seeds. wait for the seeds to splutter.
- Add curry leaves then pour 2 cups of diluted tamarind pulp.
- Add salt, sambar and turmeric powder and cook for 10 minutes.
- Add the cooked yam and chickpeas and the coarse powder and cook for 15 minutes or until thickened.
- Add oil before you switch off the flame.
Step by step pictures of the recipe:
- Cook chickpeas and yam separately because chickpeas require more whistles.
- If black chickpea is not available use white chickpeas.