Kondakadalai Vazhathandu Puli Thengai Kuzhambu (Banana Stem Curry with Black Chickpeas)
Also known as Peanut Banana Tiger Coconut Broth (Banana Stem Surri with Fruit Chickpeas)
Discover the delightful and healthy flavors of this Tamil Nadu specialty that combines the earthy richness of black chickpeas with the unique texture and taste of banana stem. A perfect dish for those seeking a diabetic-friendly meal, this curry is also wonderfully nourishing and makes for an excellent main course paired with steamed rice or hot phulka.
Ingredients
| Ingredient | Quantity |
|---|---|
| Kala Chana (Brown Chickpeas) | 1 cup, soaked overnight |
| Banana Stem | 250 grams, peeled and cut into small pieces |
| Salt | To taste |
| Turmeric Powder (Haldi) | 1 teaspoon |
| Methi Seeds (Fenugreek Seeds) | 1 teaspoon |
| White Urad Dal (Split) | 2 teaspoons |
| Dry Red Chilli | 3 pieces |
| Coriander (Dhania) Seeds | 1 tablespoon |
| Fresh Coconut (Grated) | 1/2 cup |
| Tamarind Water | 1 cup |
| Sesame (Gingelly) Oil | 1/2 teaspoon |
| Mustard Seeds | 1/2 teaspoon |
| Curry Leaves | 2 sprigs, roughly torn |
Preparation Time: 500 minutes
Cook Time: 30 minutes
Total Time: 530 minutes
Servings: 4
Cuisine: Tamil Nadu
Course: Main Course
Diet: Diabetic Friendly
Instructions
-
Soak the Chickpeas:
Start by soaking the kala chana (black chickpeas) overnight in plenty of water. This ensures they cook faster and become tender. -
Cook the Kala Chana:
The next day, pressure cook the soaked black chickpeas with some water in the pressure cooker. Cook them for 4 whistles, then allow the pressure to release naturally. Once done, transfer the cooked chickpeas to a bowl and set aside. -
Cook the Banana Stem:
In the same pressure cooker, add the banana stem pieces, a pinch of salt, and a little water. Cook the banana stem for one whistle, then let it rest. This will help soften the stem and bring out its flavor. -
Prepare the Spice Paste:
While the chickpeas and banana stem are cooking, take a small pan and dry roast the methi seeds, urad dal, dry red chillies, and coriander seeds for a few minutes until they become fragrant. Allow them to cool slightly before grinding them into a smooth paste, adding water as needed to achieve the right consistency. -
Tempering the Spices:
Heat a heavy-bottomed pan and add the sesame oil. Once hot, crackle the mustard seeds. When they begin to pop, toss in the curry leaves and sauté them for a minute to release their aroma. -
Cook the Paste:
Add the freshly ground spice paste to the pan and sauté for a few minutes. If necessary, you can add a little water to help the paste cook and avoid burning. Continue cooking for 3-4 minutes until the paste turns fragrant and begins to thicken. -
Combine and Simmer:
Now, add the cooked kala chana and banana stem to the pan with the sautéed spice paste. Stir well to combine all the ingredients. Pour in the tamarind water and adjust the seasoning with salt to taste. Allow the mixture to simmer for a few more minutes, so the flavors meld together, and the curry reaches your desired consistency. If you prefer a slightly thicker curry, you can cook it for a few more minutes; otherwise, add a little water to adjust the gravy. -
Finish and Serve:
Once the curry has thickened and the flavors have blended beautifully, remove the pan from heat. Serve this delicious, nutritious Kondakadalai Vazhathandu Puli Thengai Kuzhambu hot with steamed rice or phulka (Indian flatbread) for a wholesome meal.
Serving Suggestions
- Pair with Rice or Phulka: This curry is best enjoyed with a bowl of steamed rice or hot phulka. The rich, earthy flavors of the black chickpeas and banana stem complement the simplicity of these accompaniments perfectly.
- Accompany with a Salad or Raita: For added freshness, serve with a simple cucumber salad or a yogurt-based raita.
Nutritional Information (Per Serving)
| Nutrient | Amount per Serving |
|---|---|
| Calories | 200 kcal |
| Protein | 9g |
| Carbohydrates | 40g |
| Fiber | 10g |
| Fat | 4g |
| Saturated Fat | 1g |
| Sodium | 200mg |
| Potassium | 350mg |
| Vitamin C | 10% DV |
| Calcium | 4% DV |
| Iron | 12% DV |
Why You’ll Love This Recipe
This Kondakadalai Vazhathandu Puli Thengai Kuzhambu is more than just a traditional Tamil dish; it’s a nutritious powerhouse. The banana stem, often underutilized, provides a unique texture while being rich in fiber and essential nutrients. Coupled with the black chickpeas, this curry offers a hearty, satisfying meal that’s diabetic-friendly, low in fat, and high in protein. Perfect for a light but filling lunch or dinner!
Tips & Variations
- Banana Stem Alternatives: If you’re unable to find banana stem, you can substitute it with other vegetables like bottle gourd or pumpkin. While they may not provide the same texture, they will still create a flavorful curry.
- Spice Level: The level of spiciness in this dish can be adjusted based on your preference. If you like it milder, reduce the number of dry red chilies. Alternatively, you can add a pinch of chili powder for extra heat.
- Vegan Version: This recipe is naturally vegan, so there’s no need for any substitutions. The coconut and sesame oil provide enough richness for the dish.
This Kondakadalai Vazhathandu Puli Thengai Kuzhambu brings together the earthy and aromatic ingredients of Tamil Nadu, making for a nourishing and delicious dish that’s perfect for any occasion. Enjoy the flavors of South India right in the comfort of your home!
