• Poriyal Recipes > Kondakadalai urulaikizhangu varuval | Roasted potatoes and chickpeas | Aloo chana sabzi

Kondakadalai urulaikizhangu varuval | Roasted potatoes and chickpeas | Aloo chana sabzi


Kondakadalai urulaikizhangu varuval


Cuisine Style: Tamil Nadu, South India | Cooking Time: 10 minutes | To Serve: 4 | Take with: Rice, chapathi | Type: Varuval, Fry-up, Roasted Veg, Vendhaya podi pirattal, Side Dish

Ingredients

  • Chickpeas [kondakadalai] – ½ cup [boiled]
  • Potato [urulaikizhangu] – 2 [wash, peel & cut in to cubes then parboil]
  • Onion – 1 [sliced]
  • Dry red chilli - 1
  • Curry leaves – 1 spring
  • Mustard seeds – 1 tbsp
  • Urad dal – 1 tbsp
  • Bengal gram – 1 tbsp
  • Turmeric powder – ¼ tsp
  • Red chilli powder – 1/2 tsp
  • Fenugreek powder – 1 tbsp [dry roast & grind fenugreek seeds]
  • Oil – 2 tbsp
  • Asafetida a pinch
  • Salt to taste

Method

  • Heat pan with oil then add mustard seeds. Once it’s spluttered then add Bengal gram, urad dal & onion sauté till soft.
  • Add curry leaves, dry red chilli, asafetida & fenugreek powder mix well.
  • Add boiled chickpeas & potato mix well. Then add salt, turmeric & red chilli powder sauté well for 3 min.
  • Cut of heat & serve hot with rice or chapati.

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