Wednesday, October 3, 2012

Kadlekalu Guggri / Indian Spiced Chickpeas

I always associate Swarna Gowri pooja & Ganesh Chaturthi with this Indian Chickpeas. At my mom's place, pooja celebrations begin a week before. My mom makes varieties of murukku, kodubale, kara sev, karigadubu, besan unde, modaka. Every year the neivedyam that is made on the Gowri pooja evening is kadlekalu guggri. My mom makes this in the large pressure cooker. She always invites at least 10 ladies for the arishina/kumkuma (haldi/kumkum). She would give this as a prasad/offering to all the ladies & to the kids who accompany them. I am being nostalgic now!! Wish I could go back in time.

To continue with the tradition, I celebrated Gowri Vrata here and prepared the same kadlekalu guggri as neivedyam :)

Preparation Time: 10 mins
Cooking Time: 30 mins
Soaking Time: 8-10 hours

Ingredients: (Serves 2-3)

  • Dry Black chickpeas/kadlekalu: 1 cup
  • Salt: As needed

For tempering:

  • Oil: 2 tsp
  • Mustard seeds: 1 tsp
  • Green chillies: 3 nos
  • Curry leaves: 6 nos, finely chopped

For the garnish:

  • Fresh grated coconut: 2-3 tbsp

Wash the chickpeas 2-3 times & soak in water over night. The dry chickpeas will double in size overnight.
Wash the soaked chickpeas. Add sufficient water & pressure cook the chickpeas for 2-3 whistles. Allow it to cool.
Meantime slit the green chillies.
Drain the water from the cooked chickpeas. 
Heat oil in a broad pan. When oil is hot, add the mustard seeds. Follow it by curry leaves & green chillies. 
Pour in the drained & cooked chickpeas. Add the salt & cook it on a low-medium heat for 3-5 mins. Let the chickpea absorb the salt.
Turn off the heat. Garnish it with fresh grated coconut.
Mix well & serve. 

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