BLACK CHICKPEA IVYGOURD CURRY

Name: Black Chickpea Ivygourd Curry
Prep time: 1440 min
Cook time: 40 min
Ingredients: 1 Cup Black Chickpea; 10-15 no Ivy Gourd; ½ tsp Turmeric powder; ¾ Cup Coconut; 2-3 Garlic; 2 Small Onion; 5-10 no Mustard; 1 tbsp sized Tamarind; 1½ tbsp All purpose Chilli Powder (Kuzhambu milagai powder)

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Black Chickpea Ivygourd Curry

Kala Chana or Black Chickpeas is high in protein, Iron, low in fat, rich in dietary fiber, vitamins and minerals making this a good addition to your diet. It is rich in antioxidants and phytonutrients enough to keep the heart healthy. Being rich in fiber, prevents constipation and keeps the digestive tract healthy. Also a low glycemic index keeps the weight in check. Black chickpea also has other essential nutrients to keep cholesterol in check, strengthening hair follicle thereby reducing hairfall, healthy skin, regulates blood sugar and so on.

Ivy gourd is also known by Coccinia, Tindola, kovai etc., It has lots of nutrient value, rich in vitamins, minerals, fiber, calcium and iron. Ivy gourd has been used in Ayurveda medicines for centuries. It has been researched and proved to be beneficial against Type II Diabetes. Helps in maintaining healthy metabolism, treats fatigue, protect nervous system, controls obesity, improves bowel movement, has anti-ulcer properties and the list goes on. Its said Ivy gourd is used as medicine for asthma, bronchitis and jaundice.

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Prep Time 1 d

Cook Time 40 mins

Course Breakfast, curry, Lunch Recipe, Side Dish

Servings 3 people

Ingredients

1 Cup Black Chickpea
10-15 no Ivy Gourd
½ tsp Turmeric powder

For Grinding

¾ Cup Coconut
2-3 Garlic
2 Small Onion
5-10 no Mustard
1 tbsp sized Tamarind
1½ tbsp All purpose Chilli Powder (Kuzhambu milagai powder)

Instructions

Wash and soak Black Chickpea overnight.
Cook it with 3 parts of water for 5-7 whistles.
Wash and chop Ivy gourd and keep it ready.
Add sliced Ivy gourd, ½ tsp turmeric powder and salt to the cooked chickpea and cook for a whistle. (If there is no remaining water after cooking chickpea, add some)
Grind all the items given under "For Grinding' to a smooth paste by adding enough water.
(https://thepepperspoon.com/all-purpose-chilli-powder-kulambu-milagai-powder/)
When the pressure is released, open the cooker and check if Ivy gourd is cooked. If not keep for another whistle or two.
Add in the grinded masala.
Mix it properly and give it a boil..
Garnish with mustard and curry leaves
Serve along rice or chapathi..

Tags: lunch sides, Side Dish

MUSHROOM PULAO

Hi.. This is Sindhu. Welcome to my Blog or to the 'Spoon of Goodness'!

I was an Educationist by profession, an ambitious traveller, crafter by hobby & explorer of foods by passion.

Cooking, is the art or survival skill, experienced by most individuals atleast once in their lifetime. Food & Nutrition was the stream which enlightened me on our traditional Indian foods, where food was medicine for most of our ailments and health discomforts. As seasons aged, the traditions too aged to be faded with time.

Nowadays food is all about status quo and adaptation from various continents. In Millennials era the food platter itself changed, not to mention about the grains, Millets and legumes being replaced with Oats and Quinoa. There are still lots of unexplored areas in our traditional Indian food which we are unknowingly selling to the 'Modern' food. The fact we forgot was how our very own country was so rich with its own traditional wisdom of processing, preserving and the therapeutic properties attached to it.

We all love to explore different food varieties and I being a foodie can relate how my taste buds linger with all the different aroma of foods. No harm in trying out different cuisines and varieties. But let’s also dedicate some time towards our ancient therapeutic food cooking style, thereby maintaining our health towards a healthy lifestyle which can be passed on to our next generations.

This blog is all about healthy foods which can be cooked on a daily basis and which compensates the nutrients value. I have tried to gather all these recipes from my family lineage, the traditional south Indian style and also from my friends and relatives. Let's cook healthy and hold justice to the saying, ‘Food is medicine’!

Cheers,